One Pot Chicken and Rice
Juicy chicken thighs marinated in a seasoned yoghurt, paired with a far from boring rice… you really can’t go wrong with this classic, budget friendly, weeknight dinner.
Ingredients
- 4 chicken thighs
- 2.5 cups plain greek yoghurt
- 1 brown onion
- 4 garlic cloves
- 2 cups jasmine rice
- 5 cups chicken stock
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp chicken powder
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp mixed herbs
Instructions
- At least 1 hour before cooking, marinate chicken thighs in greek yoghurt and seasonings. Cover and let sit in the fridge.
- To a medium heat pot, add marinated chicken thighs. Sear until they have started to form a crust.
- Remove the chicken, wrap in tinfoil, then place in an oven at 180℃.
- To the same pot, sauté onion and garlic in the remaining yoghurt mix.
- Once they have started to soften, continuously add remaining yoghurt. Let this cook down into a deeper colour.
- Add in rice, stir so that rice is coated in the yoghurt seasoning. Let toast for a couple minutes.
- Pour in chicken stock, then cover with the pot's lid.
- Let the rice simmer for about 10 minutes or so, until it has cooked.
- Once the rice has cooked, fluff it up with a fork.
- Remove the chicken from the oven, add back into the rice alongside any juices in the tinfoil.