Easy One Pot Recipes W Chicke Thighs
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01/27/2022
Great recipe. Very mild but you could spice it up. My husband absolutely loves the rice in this dish. I like it a lot and find it to be very comforting.
03/02/2022
My mother taught me how to make a version of this dish when I was 12, 58 years ago. A can of mushroom soup, a can of water, a can of rice. You place the chick on top of the rice, skin side up and cook under the broiler for about 45 minutes at 400. a recipe a 12 yo could handle. It got me thru grad school and med school.
I was my first lesion in a long voyage of learning how to cook.
02/07/2022
Easy to make. A lot of preparation though! Looking good and I can't wait to try!.....The texture of the rice is expected: soft like rice soup but 'dry' rice soup. Flavor is good!
03/03/2022
My family absolutely loved this! Made it a few times already. It IS so much more than chicken and rice! I love how easy it is and how little time it takes, but so flavorful! Lemon on the rice is so yum. I go for a walk while it's cooking in the oven, and come back to - dinner!
02/05/2022
I love everything about this recipe. Dark meat is my favorite and the rice is outstanding. I have made this about 4 times. I do not add the lemon or parsley.
01/01/2021
Amazing recipe. Works perfectly as is and tastes fantastic.
01/03/2021
Super easy and yummy! I subbed one cup of chicken broth for white wine and scraped up the brown bits like she did in an All Recipes video. This is now a regular meal in our house.
02/13/2021
Good meal. I added 8-10 large Baby Bella mushrooms (sliced) about 5 minutes after the onions. Rice came out very creamy. Chicken fell apart.
03/05/2021
I don't know about this cooking method because I never cook rice in an uncovered container. Someone else can try this and let us all know how it works.
12/22/2021
Fantastic! Made as described and sooo good, no leftovers for sure. Also works with minute rice. One rice to one water, then add a little more water (I also tried chicken stoc and added fresh oregano). Again, excellent. Thanks so much for the recipe!
12/30/2021
Very yummy, family loved it. Next time I'm going to add Italian sausage and Cajun seasoning
12/28/2020
I thought this was SO flavorful. I kept the rice mix the same and cooked up 4 thighs but also added 5 chicken breasts because I have house full of men that always want more protein. I did not have stock so I subbed 3 C of water with 3 chicken bouillon cubes- I didn't add more salt later in the recipe. I added 2 pinches of saffron to the water. (I can open a saffron shop with all the saffron I've been gifted). It added a beautiful color. And I added a few pinches of rouge pimento to add some spice on top of the chicken. This was super delicious. I checked it at 30 minutes and it was done. Don't skip the lemon. I thought a whole lemon would be too much juice. It is not.
12/26/2020
Delicious! Didn't change anything and everyone loved it.
12/31/2020
I used 4 thighs and a box of yellow rice and baked only for 30min. I had chicken broth but since the yellow rice came with a seasoning packet I used water to avoid being too salty. Well it wasn't salty so next time I'll try with broth. It was a little bland so next time I will add more spices. Overall easy tasty meal.
07/10/2022
Great recipe, rice cooked perfectly. Love it.
09/14/2021
I added a lil wine with the onions and garlic, and used garlic butter. I also added better than bouillabaisse to the sock and put broccoli. It's a keeper!!!
01/03/2021
Super yummy. Next time I will brown the chicken a little longer before flipping. 5 minutes wasn't quite enough time to get that crispy skin. Otherwise, it was tasty, comforting and super easy.
02/22/2021
My wife cooked this dish this evening for supper and it was very tasty. She had to improvise a bit since we don't have a Dutch oven. It was a bit labor intensive for her but she prevailed and we enjoyed the dish.
02/14/2021
I took the preparation instructions but added taco seasoning and tomato sauce. My husband and I loved it! Thanks for sharing.
03/07/2021
This recipe is a keeper. I only used 4 thighs and I used sweet onion because it's what I had, I also omitted the lemon because I didn't have any. I wound up browning the chicken for longer to get a nice, crispy skin on the outside. I added some garlic in with the onion for the last minute or so. I really like the step of coating the dry rice in the butter and drippings, it did a lot for the flavor and texture of the rice in the finished dish. I was concerned that putting the chicken thighs over the rice/broth would make them soggy but that did not happen. I checked it shortly before it was supposed to be done and added a bit more broth. The chicken came out juicy on the inside, crispy on the outside and the rice was cooked perfectly. I served a simple salad on the side. My husband and 7 year old daughter cleaned their plates and went back for seconds. I made it all in a non-enameled cast iron Dutch oven. I'm making it again tonight!
03/25/2021
Yumm! This will go in regular rotation and I followed recipe, aside from a little extra seasoning & a little more crispy
03/13/2021
Added green pepper. Quick, easy and tasty!
07/19/2022
It was a hit! My family loved it!
01/24/2022
My family absolutely loves this!
12/07/2020
Made this using chicken breasts, which we all know cook and dry out quicker than the thighs called for in the recipe and I was careful to monitor the cooking time for that reason. But for me, the dish lacked depth of flavor. I recommend sautéing some carrots and celery with the onions, and maybe adding a splash of cream to the finished product for creaminess. Good basic recipe, just needs some upgrades.
03/29/2022
Easy and delicious! Nicole nailed it. Husband very happy and wants leftovers.
Flavour flavour flavour!!!
09/01/2021
First off kudos for your recipe….but if the chicken wasn't dead it is now. No more than 30-35 minutes in the oven, 45-55 was way to long. Also get creative…I added portobello mushrooms, carrots ,celery and heavy cream .
07/07/2022
Changes I used lemon juice 2 TBS . This is so easy to cook, especially when you're working. Love it, love it!
08/30/2022
The basic recipe is a great starting point. I used an whole chicken cut up plus 8 wings all bone in. I browned them in peanut oil and olive oil. I browned them in 3 batches. While browning I prepped mushrooms, fresh garlic, bell pepper, shallots, carrots, and parsley. Do everything in order but when it says add garlic after onions add everthing but the parsley. Cook it for a couple minutes add rice stir for 1 minute then boil with stock. I used 2 cups of rice and a quart of stock. Added the chicken over top and stuck it in the oven. After eating i would say go harder with the seasoning i used a cajun seasoning and it worked but i could have put more.
12/15/2021
I'm not gonna lie. I was worried about cooking this rice dish uncovered in the oven. BUT I set the timer for 30 min and added another cup of broth because it needed it. 10 min more and it was perfect! My husband said it tasted like some fancy stuff:) I added celery and mushrooms and a splash of Chardonnay I was sipping because I had them on hand and needed to use them up. It was delicious!! Thank you for a wonderful recipe!
05/07/2022
Added broccoli and carrots. They loved it
04/20/2022
I'm thinking that it would be better to cook it covered in the oven. I have a layer of crispy rice that is okay; but I'm not sure if it would go over well for company. Otherwise, it was easy from start to finish. Except for the lemon. I didn't see any instructions for adding that listed ingredient.
01/07/2022
This is GREAT .. I know you should not stir rice but I did and put the chicken higher up on the rice about 30 min in. Kids loved it
02/08/2021
Tasty rice. I made the mistake of using chicken breasts instead of thighs. Chicken came out very dry, with little flavor.
03/12/2021
I made in a cast iron skillet. Also added asparagus. Would add even more veggies next time. Quick and easy! It was a family hit.
03/09/2021
This recipe is absolutely delicious and so easy to make. I doubled the recipe and used Farro instead of rice. I baked it about an hour so that all of the liquid was absorbed by the grains. I also added about 1.5 tablespoons of well chopped up fresh rosemary, just because I have plenty of it and it goes well with anything. After frying this large batch of chicken there was more oil in the the pan than I'm comfortable with, so I spooned all of the fat out of the skillet except for about a tablespoon before I added the butter to the skillet. I scraped up all the bits then rather than waiting until the broth was added, then sautéed the onions with the skillet bits. I loved cooking this in my large cast iron skillet because, well, like rosemary, the cast iron skillet is good for cooking anything. I wish I knew how change the photo size so that I could upload it because the dish is absolutely beautiful and the chicken is stunningly golden. Sorry I can't show it to you.
01/16/2021
This is fantastic! My hubby loves the old standard chicken & rice recipe made with the cream of mushroom soup. I got so tired of it & it was so bland but he never tires of it. I saw this recipe & loved the idea of just using one pan so thought to give it a try. I had some boneless, skinless chicken thighs on hand & used those with a bread crumb breading pre-dipped in egg since I didn't have regular skin-on thighs. This turned out so delicious! It's now my hubby's new favorite chicken & rice dish, Yay! The chicken is so tender, flavorful & moist (I recommend you stick to using thighs instead of breasts to keep it this way). Tip: I did check after 30 minutes & needed to add a little more broth. This dish is flavorful & a nice change from the old standby chicken & rice dish. We've made it three times in two weeks already.
01/20/2021
This was really good, but the chicken did not brown until 10 minutes on the skin side
03/21/2021
Made this recipe as is, but added the wine and used basmati rice instead of regular long grain rice. IT WAS FANTASTIC. Will make it again! Tip: regular long grain will render a "creamier" sticky rice. Basmati will render a drier but still fluffy rice. Beware that it may dry at the top and become crispy like the chicken. To prevent over browning of the top layer cover the pan with aluminum foil and bake for about 45 minutes then broil uncovered for 5 minutes. This will crisp the chicken.
12/11/2020
oh wow This was the easiest and best one pot meal I have ever made !!! Delicious I used bone broth for the rice water and added beans and carrots and celery
12/27/2020
Yummy! We will be making this again.
Source: https://www.allrecipes.com/recipe/282524/one-pot-crispy-chicken-and-rice/
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