Description
A hearty one-pot Southern dish featuring tender chicken, flavorful seasonings, and fluffy rice, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 2–3 pounds of bone-in, skin-on chicken pieces (thighs, drumsticks, or whole chicken cut up)
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 green bell pepper, diced
- 1 cup of long-grain white rice
- 6 cups of chicken broth
- 2 teaspoons of salt (or to taste)
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of cayenne pepper (adjust for spice level)
- 2–3 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions
- Heat a drizzle of oil in a large Dutch oven over medium heat. Add chicken pieces skin-side down and sear until golden brown, about 5-7 minutes per side.
- Remove the browned chicken from the pot and set aside. Add onion, garlic, and green bell pepper to the pot; sauté until onions are translucent and fragrant, about 3-4 minutes.
- Return the chicken to the pot. Pour in chicken broth and add salt, black pepper, paprika, cayenne pepper, and bay leaves. Bring to a gentle boil, then reduce heat and simmer uncovered for about 25-30 minutes.
- Remove the chicken pieces again, letting them cool slightly. Stir in the rice and submerge the chicken back into the pot. Cover and cook on low heat for another 20-25 minutes until rice is tender.
- Shred the chicken off the bone if desired, and mix back into the dish. Remove bay leaves before serving.
Notes
Consider prepping ingredients in advance for easy cooking on busy weeknights. Serve with cornbread and coleslaw for a true Southern experience.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg