Скачать или смотреть One Pan Chicken And Rice

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This one-pan chicken and rice recipe is not only simple but also incredibly delicious. It’s perfect for those hectic evenings when time is short but you still want a hearty meal. With just a few ingredients and minimal cleanup, you can whip up a satisfying dinner in no time. Plus, it’s packed with flavor that will leave everyone asking for seconds!

—Chicken Ingredients—
5 skinless boneless chicken thighs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon seasoned salt
1 teaspoon lemon pepper
1 teaspoon paprika
1/2 teaspoon cumin
1/3 cup extra virgin olive oil

—Rice Ingredients—
2 cups basmati rice (wash and soak)
1 medium size onion
5 cloves garlic
1 orange bell pepper
1 jalapeño (remove some of the seeds)
1 tablespoon chicken bouillon powder
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon salt
2 tablespoons tomato paste
3 cups chicken stock

—Cucumber yogurt salad—
Find the recipe in my cookbook the link is in the bio ➡️ https://found.us/creators/64f737b4e78...

—Tomato salad—
2 mini cucumbers
1 cup cherry tomatoes
1/2 red onion
The juice of 1 lemon
Salt to taste
1 tablespoon Extra virgin olive oil

1. Wash the rice until the water runs clear then soak the rice in warm water for about 30 minutes.
2. Season the chicken with the listed spices.
3. Heat a large, deep pan over medium–high heat. Cook the chicken for 4-5 minutes per side turning once until golden. Remove the chicken from the pan and set aside on a plate.
4. To the same pan, add the onion, garlic, bell pepper and jalapeño Cook, stirring, for 1–2 minutes until fragrant.
5. Add in the seasonings, tomato paste and mix and cook for 1-2 minutes. Strain the rice and add it in and give it a good stir. Pour in the chicken stock and 1 teaspoon of salt. Give it a good stir.
6. Return the chicken back to the pan, setting it on top of the rice along with all the juices. Place the lid on the pan and cook until the water reduces slightly. Then turn the heat down to low and continue cooking without stirring, for 25-30 minutes. After 25 minutes turn off the heat and let rest for an additional 10 minutes.
7. Once ready to serve garnish with fresh parsley and lemon slices and serve with cucumber yogurt salad and tomato cucumber salad and enjoy!