In the hustle and bustle of life, we often yearn for the ability to whip up a delicious dinner in the shortest amount of time possible, sometimes without even having to make a trip to the grocery store. That's where One-Pan Italian Chicken and Rice comes into play, offering the perfect solution to this need.
This one-pan meal throws all the ingredients into a single pan and only needs 10 minutes of prep time, making the cooking process a breeze while delivering a rich culinary experience. With just one pot, you can have a complete dinner ready to enjoy. And with Chef Power's newly launched ceramic cookware with detachable handles, not only is the hassle of washing dishes minimized, but the fusion of different ingredients also adds even more depth to the dish's flavors.
Furthermore, the ingredients of this recipe are all commonly found in our households, making them easy to purchase and allowing for effortless preparation. It's also highly adaptable, allowing you to customize your own unique recipe based on the ingredients you have on hand.
INGREDIENTS
1 small yellow onion2 cloves minced garlic
4 bone-in chicken thighs
1 1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 cup long-grain white rice
2 teaspoons dried Italian seasoning
1/4 teaspoons red pepper flakes (optional)
1 can (14.5 oz) diced tomatoes
1 cups chicken broth
1 teaspoon balsamic vinegar
Chopped fresh parsley leaves, for garnish (optional)
Instructions
- Position theoven rack in the center and preheat the oven to 350°F.
- Dice 1 small yellow onion(about 2/3 cup). Pat 4 bone-in, skin-on chicken thighs dry with paper towels, then season the things with kosher salt and black pepper on both sides.
- Place the chicken skin-side down in the Chef Power Cream CakeCeramic Non-Stick Frying Pan and cook over medium-high heat for 7 to 9 minutes, until the skin becomes crispy and golden-brown. Flip the chicken and cook for an additional 3 to 4 minutes, until the other side turns golden brown. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the diced onionto the frying pan, remembering to stir occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in 1 cup of long-grain white rice, 2 teaspoons of dried Italian seasoning, 1/4 teaspoon of red pepper flakes (if desired), and 1/2 teaspoon of kosher salt. Stir well until toasted, about 2 minutes.
- Add 1 can (14.5 ounces) of diced tomatoes and their juices, along with 1 cup of chicken broth. Stir, then bring to a boil. Rest assured, there's no need to worry about food sticking to the bottom, as the excellent non-stick coating of the Chef Power Cream Cake Frying Panwill elevate your cooking experience.
- Remove the pan from the heat. Return the chicken to the pan, skin-side up, on top of the rice, and pour in any accumulated juices from the plate.
- Remove the detachablehandle and transfer the frying pan directly into the oven. Bake for 18 to 25 minutes, until the chicken is fully cooked through and the rice is tender. Transfer the chicken to plates. Stir 1 teaspoon of vinegar into the rice, mixing well. Serve the rice with the chicken. If desired, garnish with chopped fresh parsley leaves.
