Chicken and Rice Skillet
Calories: 397kcal
Adjust Servings Here: 4 servings
Description
A perfect one-pot chicken and rice skillet for busy days when time is limited. Tender chicken pieces cooked in a cast-iron skillet with lightly spiced basmati rice. Quick and easy with just 20 minutes of cooking time. This will soon become your new favorite dish.
Ingredients
- 2 Chicken thighs cut in quarters
- 1 cup (1 cup) Rice Basmati or similar
- 2 strips Bacon chopped
- ¼ cup Shallots chopped
- 8 Pearl onions optional
- ½ teaspoon Garlic minced
- 2 tablespoon Butter
- 1 teaspoon Paprika smoked
- 1 teaspoon Mustard paste
- 1 cup (250 ml) Chicken stock
- ½ cup Cilantro or parsley chopped
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Clean, wash and soak the rice for 30 minutes (or at least 15 minutes).
- In a heavy bottom or cast-iron skillet, saute, bacon, shallots and pearl onions until translucent.
- Add the garlic and saute a minute more.
- Remove from the pan and set aside.
- To the same pan, add butter and chicken pieces.
- Brown the chicken on both sides about 2 minutes on each side.
- Season with salt and pepper.
- Remove from the pan and set aside.
- To the same pan, add the rice, toast the rice for two minutes, stirring often.
- Add the paprika and mustard paste – combine well.
- Then, add the reserved onions and chicken pieces back to the pan.
- Followed by the stock.
- Season with salt and pepper again (add less salt if the stock has salt in it).
- Cover the pan and cook for 15 minutes.
- After 15 minutes, turn the heat off and let rest covered for 10 minutes more.
- Open the pan, add cilantro and fluff the rice.
- Serve.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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