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Why You'll Love This Recipe
About the Ingredients
1 pound (450g) boneless chicken thighs
Thighs stay juicy better than breasts. Use skinless if you want less grease.
2 cups (300g) white rice
Long grain works best for fluffy texture. Short grain makes it sticky like sushi.
3 cloves garlic, minced
Fresh garlic tastes stronger than jarred. Freeze extra cloves in oil for later use.
1 onion, diced
Yellow onions add sweetness when cooked. Red onions work raw but turn soft quickly.
2 cups chicken broth
Low sodium lets you control the salt level. Vegetable broth works for a lighter taste.
1 teaspoon dried thyme
Crush dried herbs between your fingers before adding. It releases more flavor than whole leaves.
Step-by-Step Instructions
1. Prep the rice
Rinse rice in a fine mesh strainer under cold water. Drain well so it does not get mushy during cooking.
2. Sear the meat
Heat olive oil in a large skillet over medium heat. Cook chicken until browned on both sides then set aside.
3. Cook aromatics
Add onions to the same pan and sauté until translucent. Stir in garlic and cook for one minute until fragrant.
4. Combine ingredients
Return chicken to the pan along with broth and thyme. Bring liquid to a boil before reducing heat.
5. Simmer dish
Cover pan and simmer for 18 minutes at 375°F (190°C). Check rice texture after time passes.
6. Finish and serve
Fluff rice with a fork and plate warm portions. Season with salt and pepper to taste.
Pro Tips
How to Store Simple Recipes design inspiration
Refrigerator
Store cooled leftovers in an airtight container for up to four days.
Freezer
Freeze portions in bags for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Microwave individual servings with a splash of water to restore moisture.
Delicious Variations
- Add peas or corn for extra color and crunch near the end.
- Swap chicken for shrimp which cooks faster in ten minutes.
- Use coconut milk instead of broth for a creamy twist.
Frequently Asked Questions
Q: Can I use instant rice?
Instant rice will not hold up well in this method. Regular long grain rice absorbs broth properly and stays firm.
Q: How do I know when it is done?
Check the rice texture after 18 minutes by tasting a grain. Liquid should be gone and grains tender but not mushy.
Q: What if my pan is too small?
Spread ingredients into two smaller pans to ensure even cooking. Crowding causes uneven heating and soggy spots.
Q: Is this dish gluten free?
Yes as long as you use certified gluten free broth. Check labels on all packaged items to confirm safety.
Q: Can I make this vegan?
Replace chicken with chickpeas and use vegetable stock. Keep the same timing for vegetables to soften correctly.
Try this base recipe tonight to see how fast a good meal comes together. Adjust seasonings to match what you have in your kitchen.
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🧂 Ingredients
- 1 pound (450g) boneless chicken thighs
- 2 cups (300g) white rice
- 3 cloves garlic, minced
- 1 onion, diced
- 2 cups chicken broth
- 1 teaspoon dried thyme
📋 Instructions
- 1Prep the rice — Rinse rice in a fine mesh strainer under cold water. Drain well so it does not get mushy during cooking.
- 2Sear the meat — Heat olive oil in a large skillet over medium heat. Cook chicken until browned on both sides then set aside.
- 3Cook aromatics — Add onions to the same pan and sauté until translucent. Stir in garlic and cook for one minute until fragrant.
- 4Combine ingredients — Return chicken to the pan along with broth and thyme. Bring liquid to a boil before reducing heat.
- 5Simmer dish — Cover pan and simmer for 18 minutes at 375°F (190°C). Check rice texture after time passes.
- 6Finish and serve — Fluff rice with a fork and plate warm portions. Season with salt and pepper to taste.
