This recipe is one of my favorites from my childhood. After making this dish it always smells just like my grandma’s kitchen. One Pot Chicken and Rice is so easy to make, and can be paired with almost any sidedish/vegetable. The best part about this recipe is that it’s light on your pockets! There is nothing like home cooking that doesn’t break the bank. If you are here reading that means you are here for the recipe, so let’s jump right into it.
Details
6-8 servings
10 minutes
50-60 minutes
Goya Adobe all purpose, chili powder, garlic powder, garlic and herb,paprika, black pepper, chicken bouillon
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Ingredients
2 cups of rice (Suggest Parboil or Jasmine)
1 pack of bone in Chicken Thighs
1 Yellow onion
1 green bell pepper
2-3 tbsp vegetable oil
3 cups of water (Add more as needed)
Directions
- First, clean and season chicken. Since I use chicken Thighs with bone in, I cut the skin off, clean the chicken and pat dry.
- Next, get your onion and bell pepper chopped up.
- In a pot add oil and heat on medium high, when oil is hot add chicken Thighs. Cook on both sides for 6-7 minutes.
- Then add onion and bell pepper, stir together, then add water. Water should at least cover veggies and chicken.
- Now, let your chicken cook/boil for at least 35 minutes or until chicken starts to fall apart. Then add rice and chicken bouillon, plus stir. Turn down on medium low.
- Let rice and chicken cook for about 15 minutes checking at about 7 minutes to give it a stir. When done majority of water will be gone. Turn off stove, let cool or serve right away.
