One Pan Chicken & Rice
June 8, 2022
Ight so with prices being SKY high right now I had to keep it budget friendly tonight!
Chicken & Rice is an OG dinner meal. It’s great for the entire family and plus with this recipe all you need is one pot!
Keep scrolling for more details Wade’s Cuisine fam!
-Chef Wade
Ingredients
Boneless Skinless Chicken Breast, Chicken Legs, and/or Chicken Thighs
(1) Cup Parboiled Rice
(1) 8-oz Can Tomato Sauce
(1) Diced Small Yellow Onion
(2-3) Diced Garlic Cloves
(1) tbsp Store bought Sofrito or Homemade Sofrito
Low-Sodium Chicken Stock
SPICES
(1) tbsp Kosher Salt
(1) tsp Black Pepper
(1) tsp Onion Powder
(1) tsp Garlic Powder
(1) tsp Ground Paprika
(1) tsp Ground Coriander
(1) tsp Oregano
(1) tsp Cayenne Pepper
Instructions:
Safely clean chicken with Water, Lemon Juice, and White Distilled Vinegar.
In a large bowl, season Chicken with the “Spices” listed above. Drizzle some cooking oil on top to incorporate all the Spices.
Marinate in the fridge for 30 minutes. (Optional)
Preheat oven to 350 degrees.
Thoroughly rinse rice with cold water to remove the starch. Set aside once finished.
Heat an oven safe large skillet or dutch oven pan on Medium-High heat. Add your Chicken and sear on both sides until nice and crispy (Note - 2-3 minutes per sides depending on the type of chicken you’re cooking).
Remove chicken once finished searing. (Note - Chicken will continue cooking once we place in the oven)
De-glaze the pan with a few tbsps of Chicken Stock to remove any “bits” at the bottom of the pan. (Note - Those “bits” are flavor and we want ALL OF THAT in our pan!)
Add Diced Onions and Diced Garlic. Saute for 2-3 minutes.
Add rinsed Parboiled Rice along with the (1) 8-oz can of Tomato Sauce and (1) tbsp Sofrito. Stir until fully incorporated.
Add (1 1/2) cups of Water or Low-Sodium Chicken Stock. Then add your Chicken back into the pan on top.
Cover your dish and cook for 35 minutes in the oven. Once finished, remove from the oven and set covered pan aside for 10-15 minutes.
Serve and enjoy!
