One Pan Chicken and Rice
Smoky paprika-rubbed chicken thighs nestled into fragrant jasmine rice and finished with broccoli - all cooked in a single pan for an easy, flavourful weeknight dinner.
Prep time: 10–15 minutes
Cook time: 35 minutes
Serves: 4
Ingredients:
- 600g chicken thighs, patted dry
- 1 tsp smoked paprika
- 2 tbsp extra virgin olive oil, divided
- 1 brown onion, finely diced
- 3 garlic cloves, finely chopped
- 2 cups jasmine rice, washed
- 2½ cups chicken stock
- 1½ tsp salt, divided
- ¼ tsp freshly cracked black pepper
- 1 head of broccoli, cut into florets
Method:
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Combine the chicken thighs, smoked paprika, ½ tsp of the salt and a pinch of pepper in a bowl. Rub well to coat and set aside.
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Heat a large, wide heavy-based pan over high heat. Add 1 tbsp of the olive oil and sear the chicken for 4–5 minutes until golden, then turn and sear for a further 2–3 minutes. Remove from the pan and set aside.
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Reduce the heat to medium. Add the remaining olive oil, then add the onion and garlic and sauté for 3–4 minutes until softened.
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Add the rice and sauté for 1–2 minutes until lightly toasted.
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Pour in the chicken stock, add the remaining salt and pepper and bring to a simmer. Stir and cook for 5 minutes until the liquid has partially absorbed.
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Reduce the heat to low. Nestle the chicken thighs on top of the rice without fully submerging them. Cover with a lid and cook for 13–15 minutes until the rice is nearly tender.
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Scatter the broccoli florets over the top, cover again and cook for a further 5–7 minutes until the broccoli is tender and bright green.
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Remove from the heat and rest for 5 minutes. Fluff the rice gently with a fork and serve.
