Chicken and Rice (One Pot) by @brenda.cuisine

≈ 45 min

4 servings

🍗

800 g

Chicken thighs

🍋

120 g

Lemon

🧅

300 g + 2

Onion

🧄

9 g

Garlic

🌿

15 g

Parsley

🫑

Bell peppers

🧂

6 g

Salt

⚫

1 g

Pepper

🫙

0.5 g

Nutmeg

🌶️

2 g

Paprika

🌶️

2 g

Sweet chili pepper

🌿

2 g

Herbes de provence

💧

710 ml

Water

🫗

30 ml

Oil

🍚

370 g

Rice

  1. Rinse
    • Chicken thighs
    • Lemon
    • Water

    Rinse the chicken thighs with lemon and clean water, then pat them dry.

  2. Blend
    • Yellow onion
    • Garlic
    • Fresh parsley

    Blend 1 onion, garlic, parsley, and half of each bell pepper into a coarse seasoning paste.

  3. Coat
    • Chicken thighs
    • Salt

    Coat the chicken thighs with the seasoning paste, salt, black pepper, paprika, sweet chili powder, nutmeg, and Herbes de Provence.

  4. Marinate
    • Chicken thighs

    Cover the seasoned chicken and marinate it for several hours.

  5. Heat
    • Cooking oil
    • Chicken thighs

    Heat the cooking oil in the frying pan, then brown the chicken for 5 minutes on each side.

  6. Transfer
    • Yellow onion
    • Red bell pepper
    • Chicken thighs

    Transfer the browned chicken to a plate, then sauté the remaining onion and bell peppers over medium heat for 5 minutes.

  7. Add
    • Long-grain rice
    • Onion
    • Bell peppers

    Add the rice to the vegetables, then stir it until evenly coated with the pan juices.

  8. Place
    • Chicken thighs
    • Water
    • Rice

    Place the browned chicken over the rice, then pour in 3 cups of water.

  9. Simmer
    • Chicken thighs
    • Long-grain rice
    • Water

    Cover the pan and simmer over low heat for 10 to 12 minutes, until the rice is tender and the chicken is cooked through.

Chicken and Rice (One Pot) by @brenda.cuisine

≈ 45 min

4 servings

🍗

800 g

Chicken thighs

🍋

120 g

Lemon

🧅

300 g + 2

Onion

🧄

9 g

Garlic

🌿

15 g

Parsley

🫑

Bell peppers

🧂

6 g

Salt

⚫

1 g

Pepper

🫙

0.5 g

Nutmeg

🌶️

2 g

Paprika

🌶️

2 g

Sweet chili pepper

🌿

2 g

Herbes de provence

💧

710 ml

Water

🫗

30 ml

Oil

🍚

370 g

Rice

Preparation Steps

  1. Step 1/9

    Rinse the chicken thighs with lemon and clean water, then pat them dry.

    🍗Chicken thighs
    🍋Lemon
    🔪Chef's knife
    🪵Cutting board

  2. Step 2/9

    Blend 1 onion, garlic, parsley, and half of each bell pepper into a coarse seasoning paste.

    🧅Yellow onion
    🧄Garlic
    🌿Fresh parsley
    🫑Red bell pepper
    🫑Green bell pepper
    🫑Yellow bell pepper
    🔪Chef's knife
    🪵Cutting board

  3. Step 3/9

    Coat the chicken thighs with the seasoning paste, salt, black pepper, paprika, sweet chili powder, nutmeg, and Herbes de Provence.

    🍗Chicken thighs
    🧂Salt
    ⚫Black pepper
    🌶️Paprika
    🌶️Sweet chili powder
    🫙Ground nutmeg
    🌿Herbes de Provence
    🥣Mixing bowl

  4. Step 4/9

    Cover the seasoned chicken and marinate it for several hours.

    🍗Chicken thighs
    🥣Mixing bowl

  5. Step 5/9

    Heat the cooking oil in the frying pan, then brown the chicken for 5 minutes on each side.

    🫗Cooking oil
    🍗Chicken thighs
    🍳Large frying pan with lid
    🥄Wooden spoon

  6. Step 6/9

    Transfer the browned chicken to a plate, then sauté the remaining onion and bell peppers over medium heat for 5 minutes.

    🧅Yellow onion
    🫑Red bell pepper
    🫑Green bell pepper
    🫑Yellow bell pepper
    🍳Large frying pan with lid
    🔪Chef's knife
    🪵Cutting board
    🥄Wooden spoon

  7. Step 7/9

    Add the rice to the vegetables, then stir it until evenly coated with the pan juices.

    🍚Long-grain rice
    🍳Large frying pan with lid
    🥄Wooden spoon
    🥄Measuring cups

  8. Step 8/9

    Place the browned chicken over the rice, then pour in 3 cups of water.

    🍗Chicken thighs
    💧Water
    🍳Large frying pan with lid
    🥄Measuring cups

  9. Step 9/9

    Cover the pan and simmer over low heat for 10 to 12 minutes, until the rice is tender and the chicken is cooked through.

    🍗Chicken thighs
    🍚Long-grain rice
    💧Water
    🍳Large frying pan with lid

Composition

Ingredients

Types

Meat, Fruit, Vegetables, Seasonings, Liquids

Ingredients

Chicken thighs, Lemon, Onion, Garlic, Parsley, Bell peppers, Salt, Pepper, Nutmeg, Paprika, Sweet chili pepper, Herbes de provence, Water, Oil, Rice

Notes

Chicken thighs (bone-in thighs), Lemon (used to clean the chicken with water), Onion (part used for the marinade, mixed in, sautéed with the peppers, separate from the marinade onion), Garlic (for the marinade, mixed in), Parsley (for the marinade, mixed in), Bell peppers (red, green and yellow, some mixed into the marinade), Sweet chili pepper (piments doux), Water (added before covering to cook the rice), Oil (for searing the chicken)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-free, Gluten-free

Calories

690 kcal

Macro nutrients

Protein: 36g, Carbohydrates: 80g, Fat: 24g, Fiber: 4g, Sugar: 6g

Nutritional Information

Minerals

Sodium: 620mg, Potassium: 620mg, Iron: 3.2mg, Calcium: 55mg

Vitamins

Vitamin C: 105mg, Vitamin A: 155mcg, Vitamin B6: 0.8mg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Large frying pan with lid, Chef's knife, Cutting board, Mixing bowl, Wooden spoon, Measuring cups

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@brenda.cuisine

Origin

Cuisine

French

Geographic

to inform

Various

Aspect

Texture

Tender, Juicy, Fluffy, Soft

Flavors

Savory, Smoky, Mildly spicy, Herbal, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours after cooking), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Store in a freezer-safe airtight container,Thaw in the refrigerator before reheating)