One Pot Chicken and Rice
May 8, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (6) Chicken Thighs
- (¾ teaspoon) crushed dried rosemary
- (½ teaspoon) smoked paprika
- (½ teaspoon) garlic powder
- (½ teaspoon) kosher salt
- (½ teaspoon) ground pepper
- (2 teaspoon, divided) olive oil
- (1/2) yellow onion chopped
- (1) large carrot diced
- (1) large celery stalk diced
- (3) garlic cloves minced
- (1 cup) dry brown rice /or basmati
- (2 1/2 cups) Pastured Chicken Bone Broth
- (3 tablespoons) minced flat-leaf parsley
- (5) basil leaves thinly sliced
- Salt and pepper to taste
Directions
Instructions
- Place the chicken thighs in a medium bowl. In a small bowl, stir together the rosemary, smoked paprika, garlic powder, salt and pepper. Sprinkle over the chicken and toss to coat.
- Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the chicken to a plate.
- Turn the heat to medium. Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion, carrot and celery, and cook until the vegetables are tender, 4 to 5 minutes. Add the garlic and cook for 1 minute.
- Stir the brown rice and chicken broth into the vegetables. Bring the mixture to a boil, then cover, reduce heat and simmer for 25 minutes.
- Nestle the chicken and any accumulated juices into the rice. Cook (covered) until the liquid is absorbed, about 20 minutes. The rice should be tender and the chicken cooked through.
- Stir in the parsley and basil. Season to taste. Serve.
