Southern Chicken and Rice

This easy one pot chicken and rice dish is made with boneless, skinless chicken thighs, a flavorful blend of seasonings, a tender veggie blend, and rice simmered together in a rich chicken broth.

Course Entree

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 557kcal

Author Anne Clark

Equipment

large saute pan (or skillet) with lid
measuring cup(s)
measuring spoons

Ingredients

½ tablespoon Italian herb seasoning
1-¼ teaspoons salt
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon black pepper
2 tablespoons olive oil
4-5 boneless, skinless chicken thighs I can fit 5 in my large saute pan
2 cups frozen chopped onion, bell pepper, and celery mix found in your grocery store's frozen vegetable isle
3 cups chicken broth (I recommend the 33% less sodium version) Swanson brand is what I used
1-½ cups extra long grain white rice extra long-grain rice won't get mushy

Instructions

Mix the seasonings in a small bowl. Sprinkle each side of each thigh with about ¼ teaspoon of the seasoning mixture. Save the rest of the seasoning mixture for Step 4. Set the chicken aside.
½ tablespoon Italian herb seasoning, 1-¼ teaspoons salt, ½ teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon black pepper
In a large saute pan, add the olive oil. Heat the skillet to medium-high heat, then add the seasoned chicken thighs. Sear the thighs for 3 minutes, flip over, and sear the other side for 3 minutes. Remove the thighs from the pan.
2 tablespoons olive oil, 4-5 boneless, skinless chicken thighs
Turn the heat down to medium. Add the frozen onion, bell pepper, and celery mixture. Stir and scrape the bottom of the pan to incorporate any browned pieces from searing the chicken. Cover the pan, lower the heat, and simmer (slow sizzle) for 3 minutes.
2 cups frozen chopped onion, bell pepper, and celery mix
To the pan, add the chicken broth, rice, and remaining seasoning mixture. Blend well and taste test. At this stage, the liquid may seem a little too salty but after the rice has absorbed all the liquid, the saltiness will tone down.
3 cups chicken broth (I recommend the 33% less sodium version), 1-½ cups extra long grain white rice
Lay the thighs on top of the rice mixture. Do not stir. Bring to a boil over medium-high heat. Cover, reduce heat to low, and cook for 20 minutes or until rice is tender. Taste test and add additional seasoning, if needed.

Notes

Use a heavy-gauge pan, at least 5-quart capacity, for best results. A heavy gauge pan will cook more evenly.

Use can use any long-grain rice but I do not recommend brown rice, it takes longer to cook (which will make the chicken tough) and it won't absorb the broth as well (which will make the dish soupy).

Once you've plated your chicken and rice, sprinkle a little clear hot sauce on top (Panola is my favorite).

For added flavor, add some chopped green onion or sprinkle fresh parsley on top of the finished recipe for an extra special look. Sprinkle some shredded cheddar cheese on top for a cheesy experience!
You can use fresh onion, bell pepper, and celery for this recipe. Use 1-¼ cups of chopped onion, ½ cup chopped bell pepper, and ¼ cup chopped celery.
Store leftovers in the refrigerator for up to 3 days (leftovers are fantastic!).
Save the extra frozen chopped onion, bell pepper, and celery for other uses such as adding to omelets or meatloaf. Keep stored in your freezer.

Ingredient Substitutions and Additions

Add diced tomatoes or tomato sauce for extra flavor and moisture.
Toss in about ¼ pound of sliced and browned smoked sausage link.
Add heat with crushed red pepper flakes, chili powder, or cayenne pepper.
Add one or two more pieces of chicken if you pan is big enough.
Substitute chicken broth with vegetable broth.
Substitute the frozen chopped onion, bell pepper, and celery with fresh veggies.

Nutrition