One Pot Southern Chicken and Rice
Browned chicken, vegetables, and long grain rice simmered together in broth in a single skillet.
Equipment
- Large deep skillet with lid
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb boneless chicken thighs or drumsticks or breasts, cut into pieces
- 1 tbsp olive oil
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 2 cloves garlic minced
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 cup long grain white rice uncooked
- 2 cup chicken broth plus 1/4 cup more if needed
Instructions
Cooking
- Brown. Brown the chicken in the olive oil over medium heat.
- Vegetables. Add the onion and bell pepper and cook 5 minutes, then stir in the garlic, thyme, and pepper.
- Rice. Add the rice and stir to coat.
- Simmer. Pour in the broth, boil, then cover and simmer on low 25 to 30 minutes.
- Rest. Rest 5 minutes until the chicken reaches 165 F and the rice is tender.
Notes
Substitutions: Brown rice needs extra broth and a longer simmer.
Tips: Chicken must reach 165 F.
Storage: Refrigerate for up to 3 days and reheat once.
Nutrition is calculated for boneless thighs.