The Best One Pot-Stove Top Chicken and Rice

• Meat

  • 2 lbs Chicken thigh, skinless boneless fillets
  • 1 Mccormick montreal chicken seasoning

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Oregano, ground

• Canned Goods

  • 2 tsp Chicken bouillon
  • 2 cups Chicken broth, low-sodium
  • 1 tbsp Tomato paste

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1/8 tsp Cayenne, powder
  • 1/4 tsp Chili powder
  • 1 tbsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on noblepig.com

Ingredients

• 2 lbs skinless, boneless chicken thigh fillets
• salt and pepper
• McCormick Montreal Chicken Seasoning (do not substitute ~ widely available)
• 1 Tablespoon paprika
• 2 teaspoons chicken bouillon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground oregano
• 1/4 teaspoon chili powder
• 1/8 teaspoon cayenne powder
• 1 Tablespoon vegetable oil
• 2 cups low-sodium chicken broth
• 1 Tablespoon tomato paste
• 1 cup uncooked basmati rice (do not substitute)

Directions

• Pat chicken dry and season both sides with salt, pepper and Montreal Chicken Seasoning. Set aside. In a small bowl, combine paprika, chicken bouillon, garlic powder, onion powder, oregano, chili powder and cayenne. Set aside. Heat pan and vegetable oil (1 Tablespoon oil or just enough to coat the bottom of the pan, the chicken will also release some fat so you will have plenty) over medium heat. When pan is hot, add chicken in batches and brown both sides. (You do not have to cook the chicken through at this point, you are just browning.) Remove chicken to a plate and set aside. Leave pan on the stove, but turn off the heat. You will have oil and juices left in the pan, which is okay. Add your spice mixture to the oil mixture and combine them with a wooden spoon. The pan will still be hot and you are gently toasting them in the residual heat. Once combined, turn the heat back on and slowly pour in the chicken broth to fully deglaze the pan, scraping up any final brown bits stuck to the bottom. Whisk in tomato paste and add rice,stirring to combine. Bring to a boil. Once boiling, layer in partially cooked chicken and turn heat down to the lowest possible setting. Cook the chicken and rice, covered for 25-minutes. Note: Chicken remains moist and delicious even as leftovers, making it a great lunch to take to the office or deliver to a busy teen as you shuffle them between activities in the evening. Note: Remember, everyones stove and heat settings vary. If your rice is not done (soft) in the amount of time indicated, keep cooking until it is finished.