One Pot Chicken and Rice

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1.5 pounds boneless chicken thighs

1 ½ cup white rice (uncooked)

2 Shallots (chopped)

1 ½ tbsp Garlic (Minced)

1 teaspoon Paprika

½ teaspoon cumin

1 ½ tsp Salt

1 tsp Black Pepper

½ tsp Tumeric

¼ tsp Garlic Powder (optional)

2 ½ cups Chicken Stock or Water

Chimichurri:

½ cup of EVOO

2 tbsp. red wine vinegar

½ cup fine chopped parsley

3-5 minced garlic cloves

3/4 tsp. dried oregano

1 tsp. salt

1/2 tsp. red crushed pepper flakes/ chili flakes

Directions

Season the chicken with paprika, cumin, salt, black pepper, turmeric, and garlic powder (optional). Rub the chicken to make sure it is coated well with seasoning.

In a pan, drizzle in oil and turn the heat to medium-high. Place the chicken skin side facing down first, and pan-fry for 4 minutes on each side. Remove and set aside on a plate.

Add shallots and minced garlic into the pan. Saute for another 1-2 minutes or until fragrant.

Next, add the rice and mix well. Make sure the rice soaks up all the chicken juices and oil.

Turn the heat to medium; place the chicken on the rice, and pour in chicken stock or water. Cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice.

Nutrition

• Calories: 726 kcal
• Total Fat: 31 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.1 g
• Cholesterol: 171 mg
• Sodium: 1853 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 39 g