Chicken and Rice: A Delightfully Easy Weeknight Dinner
This chicken and rice recipe is a delightful and easy option for a weeknight dinner, combining tender chicken with flavorful rice in a single pan.
Equipment
- large pan with lid
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 pounds bone-in chicken thighs skin removed, or chicken marylands or drumsticks
- 1.5 cups white rice jasmine, basmati, or long grain
- Salt and pepper to taste
- 2 cups chicken broth or stock
- 0.5 cup white wine optional; replace with more broth or water if preferred
- 0.5 cup water or extra broth/stock
- saffron large pinch
- 0.5 bunch fresh parsley chopped
Instructions
- Heat olive oil in a large pan and sauté the chopped onion until softened.
- Add chicken to the pan, brown on both sides, then remove temporarily.
- Stir rice into the pan with onions, coating it in the juices.
- Return chicken to the pan, season with salt and pepper.
- Pour in broth, wine, and water, add saffron, cover, and simmer for 20-30 minutes.
- Adjust seasoning if needed and serve topped with fresh parsley.
Notes
Use high-quality ingredients for the best flavor, such as free-range chicken and good-quality broth. Season well with salt and pepper before and after cooking. Let it rest for 5 to 10 minutes if there's excess liquid after cooking.