One-pan Chicken and Garlic Rice
Servings: 4
Calories: 525kcal
One-pan Chicken and Garlic Rice is the perfect nourishing, family-friendly meal for stress-free weeknights. It’s quick and easy and made with simple ingredients and the flavour is amazing!
Ingredients
- 1 tsp sea salt flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp dried thyme
- ½ tsp freshly cracked black pepper
- 60 ml extra-virgin olive oil
- 5 boneless chicken thighs, skin on or off, skin-on pictured (see note 1)
- 60 ml water
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 200 g jasmine rice
- 375 ml chicken stock
TO SERVE
- Fresh thyme sprigs, to garnish (optional)
- Mixed leaf salad
Instructions
- Marinate the chicken – Combine the sea salt flakes, onion powder, garlic powder, paprika, thyme, pepper and olive oil in a shallow bowl. Add the chicken and use tongs or your hands to ensure it is evenly coated in the marinade.
- Cook the chicken – Heat a large, deep, heavy-based pan over medium–high heat. Cook the chicken for 6–8 minutes, turning once halfway through, until golden. Remove the chicken from the pan and set aside on a plate. Spoon out any excess fat from the pan (especially if you used skin-on chicken), if desired – although this is not essential, as the fat = extra flavour!
- Add the water to deglaze the pan and use a spoon to scrape up any bits stuck to the bottom of the pan.
- To the same pan, add the onion and garlic. Cook, stirring, for 1–2 minutes until fragrant.
- Cook the rice – Add the rice and stock to the pan, stir and bring to a simmer. Once simmering, reduce the heat to low and return the chicken to the pan (skin-side up if using skin-on chicken thighs).
- Cover and cook for 15 minutes.
- Stand – Once the chicken and rice are cooked, remove the pan from the heat and allow it to stand for 10 minutes, covered.
- Serve – Serve sprinkled with fresh thyme, if using, and a side of mixed leaf salad.
Notes
Note 1 – If you want to use chicken thighs with the skin on, I buy bone-in, skin-on chicken cutlets from the supermarket and bone them myself. Here’s a great video that shows you how it’s done.
Make Ahead
Chicken – Marinate the chicken up to 48 hours prior to cooking. Store refrigerated in an airtight container or reusable sandwich bag. This recipe is not suitable to freeze.Leftovers
Leftovers taste even better the next day! Refrigerate leftovers for up to 3 days in an airtight container. For best results, reheat in the microwave.Nutrition Facts
One-pan Chicken and Garlic Rice
Amount per Serving
Calories
525
% Daily Value*
Fat
21
g
32
%
Saturated Fat
4
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
137
mg
46
%
Sodium
858
mg
37
%
Potassium
578
mg
17
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
34
g
68
%
Vitamin A
298
IU
6
%
Vitamin C
3
mg
4
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
