Simply Satisfying Chicken and Rice
The writer created this recipe when her son was first born, as a way to get something healthy and delicious on the table in under an hour. It's super easy, uses minimal ingredients (saving you a grocery store run), and makes your house smell like home. Bon Appetit, from our family to yours...
- 4 bone-in, skin-on chicken thighs*
- 1 yellow onion
- 1/2 tsp ground coriander
- 1 tsp Italian seasoning
- Salt and Pepper
- 1/2 c dry white wine (Sauvignon Blanc or dry vermouth works well)
* If you don't usually buy chicken thighs, you can substitute whatever cut of chicken you have on hand. For boneless skinless chicken, you'll want to add a tablespoon of olive oil to sauté the chicken and onions in.
- 1 tsp olive oil
- 1 c jasmine or basmati rice
- 1 to 1 1/4 c water
Large skillet with lid
Saucepan with lid OR rice cooker (if you have one)
- Place skillet over medium-high heat and allow to heat for a few minutes.
- While your skillet is heating, season the skin-side of your chicken thighs with salt, pepper, and half of the ground coriander.
- Add the chicken to the skillet, skin-side down. Turn the heat down to medium.
- Place saucepan over medium-high heat. Add the olive oil and the rice. Stir to coat.
- When the rice and oil start sizzling, add the water. When it starts to boil, cover the saucepan and turn the heat down to the lowest setting.
- Peel and chop the onion, as finely or as coarsely as you prefer.
- Add the onion to the skillet with the chicken. Add a dash of salt to "sweat"the onions (get them to release their water, rather than caramelize).
- Add Italian seasoning to onions. Stir to mix.
- Add dry white wine. Stir to mix, then place lid on the skillet and turn heat down to medium-low.
- Set your timer to go off in 30 minutes.
- Check the chicken. If the juices run clear when the meat is cut, it's ready. If not, set the timer for 5 minutes, then check again.
- Serve chicken, onions, and sauce on top of rice. Enjoy!