One Pot Chicken and Rice
Serves 6
Equipment
- 1 pot
Ingredients
- 1.5-2 lbs. boneless chicken thighs (or bone-in)
- 3 Tbl. unsalted butter
- 1 small yellow onion, diced
- 1 (12 oz. ) bag frozen broccoli florets
- 2 cloves garlic, minced
- 1 Tbl. flour
- 1 tsp. paprika
- 1 tsp. thyme
- 1 tsp. parsley
- ¼ tsp. red pepper flakes (optional)
- 1 10.5 oz can cream of celery soup
- 2 cups chicken stock or water
- ½ cup milk or half-and-half
- 1 cup long-grain rice, washed
- ½-¾ cup shredded cheddar cheese
- 1 lemon, cut into wedges
Instructions
- Season both sides of the chicken thighs with salt and pepper.
- In a large skillet or dutch oven over medium-high heat, sear the chicken on each side for 3-5 minutes, or until browned, but not completely cooked. It may have to cook in batches. Remove from heat and set aside, leaving any drippings in the pan.
- Add in 2 tablespoons of the butter. Once melted, add in the onion and cook until tender, about 3-5 minutes.
- Add in the garlic and frozen broccoli. Lightly season with salt and pepper, then cook for another 2-3 minutes.
- Stir in the flour, paprika, thyme, parsley, and red pepper flakes. Cook for 1 more minute.
- Pour in the chicken stock and scrape off any bits stuck to the bottom of the pan.
- Mix in the soup and remaining tablespoon of butter.
- Bring to a boil. Then add in the half-and-half and the rice.
- Reduce the heat to low and cover the pan with a lid, leaving a small crack for steam to escape.
- Cook on low for 18 minutes.
- After 18 minutes, uncover the pan and stir in the cheese and the juice of 1 lemon wedge.
- Season with salt and pepper if needed before serving.