Description
This Herb Chicken Rice recipe is a simple, flavorful one-pot meal perfect for a quick dinner. Tender chicken thighs are seasoned with aromatic thyme and rosemary, browned to perfection, then cooked together with fragrant jasmine rice in chicken broth. Garnished with fresh parsley, this dish is both comforting and satisfying.
Ingredients
Scale
Main Ingredients
- 2 cups jasmine rice
- 4 chicken thighs
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat until shimmering.
- Sauté garlic: Add the minced garlic to the pot and sauté until fragrant, about 1 minute, being careful not to burn it.
- Season the chicken: Season the chicken thighs evenly with salt, pepper, dried thyme, and dried rosemary to infuse flavor.
- Brown the chicken: Add the chicken thighs to the pot and brown on both sides, about 3-4 minutes per side, to develop a golden crust.
- Set chicken aside: Remove the browned chicken from the pot and set it aside temporarily.
- Toast the rice: Add the jasmine rice to the pot and stir for a few minutes to lightly toast the grains, enhancing their nutty flavor.
- Add broth and boil: Pour in the chicken broth and bring the mixture to a boil, ensuring the rice is fully submerged.
- Return chicken and simmer: Place the chicken thighs back into the pot on top of the rice, cover with a lid, reduce heat to low, and simmer gently.
- Cook rice and chicken: Cook covered for 20-25 minutes until the rice is tender and the chicken is cooked through.
- Garnish and serve: Remove from heat, garnish with fresh parsley for a burst of color and freshness, and serve warm.
Notes
- For extra moisture, cover the chicken with a lid to trap steam while cooking.
- You can substitute jasmine rice with basmati rice for a nuttier aroma.
- Use bone-in, skinless chicken thighs for more flavor and tenderness.
- Adjust seasoning to taste before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
