English60 min
Chicken and rice
Chicken thighs and rice in one pot.
Keeps: Fridge 3d · Freezes. Cool rice quickly and refrigerate. Don't leave a warm pot on the counter overnight.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
432
Calories
1,728 kcal in this batch
Protein
32.6 g
Fat
13.2 g
Carbs
43.9 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Dice the onion and carrots.
- 2
Brown the thighs in the oil, skin side down, then lift them out.
- 3
Cook the onion and carrots in the same pot.
- 4
Add the garlic and the rice.
- 5
Add the water and the salt.
- 6
Set the thighs on top.
- 7
Cover and cook on low until the rice is tender and the chicken is cooked through, about 30 minutes.
Cook's notes
Do not lift the lid in the first 20 minutes.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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