One-Pan Chicken and Garlic Rice
, 1 h (35 min + 10 min stand), Serves 4
Spice-rubbed chicken thighs browned in a pan, then finished over garlicky jasmine rice cooked in stock.
| 1 tsp sea salt flakes | Mix spices & oil, coat chicken | Brown chicken 6-8 min, set aside | Add rice & stock, simmer, add chicken | Cover, cook low 15 min | Stand covered 10 min | Serve with thyme & salad |
| 1 tsp onion powder | ||||||
| 1 tsp garlic powder | ||||||
| 1 tsp sweet paprika | ||||||
| 1 tsp dried thyme | ||||||
| 1/2 tsp freshly cracked black pepper | ||||||
| 60 ml extra-virgin olive oil | ||||||
| 5 boneless chicken thighs, skin on or off | ||||||
| 60 ml water | Deglaze pan with water | Cook onion & garlic 1-2 min | ||||
| 1 onion, finely diced | ||||||
| 1 tsp freshly minced garlic | ||||||
| 200 g jasmine rice | ||||||
| 375 ml chicken stock | ||||||
| Fresh thyme sprigs, to garnish (optional) | ||||||
| Mixed leaf salad |
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