One-Pot Chicken and Rice

Chicken and rice is perfectly simple comfort food and using skinless chicken thighs and brown rice makes it a bit lighter and more updated without sacrificing that addictive, rich flavor.


  • 8 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper, to taste
  • 1 large sweet onion, roughly chopped
  • 3 celery stalks, chopped
  • 2 large carrots, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried oregano
  • 2 cups low-sodium chicken broth
  • 1 cup of brown rice


Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, heat the olive oil. Sear the chicken until browned on both sides, about 8 minutes.

Add the onion, celery, carrots, garlic, paprika, and oregano and cook, stirring occasionally, for 5 minutes. Stir in the broth and the rice. Bring the broth up to a boil, then reduce heat to simmer. Cover and cook on a low simmer for 45 minutes or until the broth has been largely absorbed by the rice. Remove from the heat and let sit for 10 minutes. Season with salt and pepper to taste. Serve.

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