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One-Pot Garlic Chicken and Rice
An easy meal consisting of chicken thighs simmered with garlic, onion, and jasmine rice.
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servings: 2
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- salt & freshly ground black pepper
- 4 large bone-in skin-on chicken thighs
- 1 yellow onion, diced
- 6 large garlic cloves, peeled and finely chopped
- 1 cup uncooked jasmine rice
- 1 1/2 cups water
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Directions
- In a large bowl mix together 1 TBSP of the olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- Add the chicken thighs to the bowl then flip them around a few times to coat in the oil.
- Heat a large saute pan over medium-high heat then add the chicken, skin-side down, into the pan and cook until browned, about 6 minutes.
- Flip the chicken thighs over and cook the other side for about 3 more minutes.
- Transfer the chicken to a plate and set aside.
- Keep the pan over medium-high and add the onion and the garlic and cook, stirring often, until the onion has softened a bit, about 3 minutes.
- Stir in the rice, water and 1/4 tsp salt then use a wooden spoon or spatula to scrape the bottom of the pan to release any stuck on bits.
- Place the chicken back into the pan, skin-side up, and bring the water to a boil.
- When the water begins to boil place a lid on the pan and reduce the heat to medium-low then simmer for 10 minutes without removing the lid.
- Turn off the heat and let the chicken and rice sit on the stove, making sure to keep the lid on, for 15 minutes.
- Transfer the chicken to a serving plate then fluff the rice with a fork. Season the rice with additional salt & pepper if needed then serve with the chicken thighs.
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