One Dish Chicken Thigh Recipes with Rice for Simple Hearty Dinners
A complete and satisfying meal, this preparation features succulent chicken thighs cooked in harmony with fluffy rice, absorbing all the flavorful juices and creating a deeply comforting dish. This type of recipe simplifies dinner, combining protein and carbohydrate in a single, easy-to-manage pan.
Equipment
- The preparation of this recipe benefits from the use of the following kitchen tools:
- Large skillet or Dutch oven (at least 12 inches in diameter)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Tongs or Spatula
- Lidded cookware
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup broccoli florets
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame oil, for garnish (optional)
Instructions
- Step 1: Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside. This locks in flavor and moisture.
- Step 2: Saut Aromatics: Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. This builds the flavorful base of the dish.
- Step 3: Create the Sauce: In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Pour the sauce into the skillet with the onions, garlic, and ginger. Stir well to combine.
- Step 4: Add Rice and Broth: Add the rice to the skillet and stir to coat with the sauce. Pour in the chicken broth and bring to a boil.
- Step 5: Simmer and Cook: Place the seared chicken thighs on top of the rice. Reduce heat to low, cover the skillet tightly, and simmer for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165F (74C). Avoid lifting the lid during cooking to ensure even steaming.
- Step 6: Add Broccoli: During the last 5 minutes of cooking, add the broccoli florets to the skillet. Cover and continue to cook until the broccoli is tender-crisp.
- Step 7: Garnish and Serve: Remove from heat and let stand for a few minutes before serving. Garnish with sliced green onions and a drizzle of sesame oil (optional). Serve hot. Optional Tips: For a spicier dish, add a pinch of red pepper flakes to the sauce. Brown rice can be used instead of white rice, but will require a longer cooking time and more liquid. Adjust cooking time as needed. Other vegetables, such as bell peppers, carrots, or snap peas, can be substituted for or added to the broccoli.
Notes
Variations
The inherent flexibility of “One dish chicken thigh recipes with rice” lends itself to numerous adaptations, allowing for creative exploration based on ingredient availability, regional preferences, and dietary needs.
- Ingredient Swaps: Different protein sources, such as shrimp or tofu, can replace the chicken thighs. Vegetable choices are similarly adaptable; seasonal vegetables, like zucchini in the summer or squash in the fall, offer a diverse range of flavors and nutrients.
- Regional Twists: Incorporation of spices and ingredients characteristic of specific regions allows for cultural variations. A Tex-Mex version might include chili powder, cumin, black beans, and corn, while a Mediterranean variation could feature oregano, lemon, olives, and feta cheese.
- Dietary Adjustments: Substituting cauliflower rice for traditional rice caters to low-carbohydrate diets. Gluten-free soy sauce alternatives ensure the recipe remains gluten-free. Dairy-free cream or coconut milk can replace any dairy-based components for those with lactose intolerance or dairy allergies.
Serving Suggestions
This dish is well-suited for a variety of occasions. It serves as a convenient and satisfying weeknight dinner, offering a complete meal in a single pan. Its versatility also makes it appropriate for casual gatherings or potlucks. Serve hot, garnished with fresh herbs like cilantro or parsley, a sprinkle of sesame seeds, or a drizzle of chili oil for added flavor and visual appeal.
Storage Tips
Proper storage is essential for preserving the freshness and quality of leftovers. Allow the dish to cool completely before transferring it to an airtight container. Refrigeration is recommended for up to 3-4 days. Reheating can be done in the microwave or on the stovetop. When reheating on the stovetop, adding a small amount of broth or water helps to prevent the rice from drying out. Freezing is also an option for longer-term storage, but the texture of the rice may change slightly upon thawing. Frozen leftovers can be stored for up to 2-3 months.
Frequently Asked Questions
- Question 1: Can bone-in chicken thighs be used in this recipe?
Answer: Yes, bone-in chicken thighs can be used, but the cooking time may need to be increased to ensure the chicken is fully cooked. - Question 2: What type of rice is best for this recipe?
Answer: Long-grain rice is generally recommended as it tends to cook up fluffy and separate. However, other types of rice, such as jasmine or basmati, can also be used depending on personal preference. - Question 3: Can the dish be prepared in advance?
Answer: Yes, the dish can be partially prepared in advance. The vegetables can be chopped, and the sauce can be mixed ahead of time. However, it is best to cook the dish just before serving to ensure the rice and chicken are at their best. - Question 4: How do I prevent the rice from becoming mushy?
Answer: Ensure the correct ratio of liquid to rice is used and avoid overcooking. Avoid lifting the lid unnecessarily during cooking to maintain consistent steaming conditions.