Chicken with Rice in one Pot
- 1 pound chicken thighs boneless and skinless
- 1/4 cup extra virgin olive oil
- 1 onion medium sized
- 3 carrots
- 2 cloves garlic
- 1 1/2 cups rice I used organic basmati
- 2 cups water
Cut 1 pound of chicken thighs into smaller pieces.
In a medium-sized pot or a shallow pan heat 1/4 cup of extra virgin olive oil.
Place chicken thigh pieces into the heating oil. Add in a generous pinch of salt and pepper. Sauté for 7 minutes.
Chop 1 medium sized onion and add to the chicken. Sauté for another 3 minutes.
Chop or grate 3 medium carrots and add to the onion. Turn the heat down to the lowest.
Peel 2 cloves of garlic, add the whole 2 cloves to the chicken. (You can take the garlic out after cooking, if you don’t like to eat it).
Add 2 cups of water.
Taste the water! This is where you want to make sure you have enough seasoning. I added 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add to your own taste.
Wash 1 1/2 cups of rice. Using a strainer was the rice until water pours clear.
Add the rice to the chicken, and don’t stir.
Cover the pot and let it simmer for 30 minutes. Give it a gentle stir and simmer for another 10 minutes. There should be no water left when it is done.
Calories: 2611kcal | Carbohydrates: 252g | Protein: 96g | Fat: 131g | Saturated Fat: 28g | Cholesterol: 444mg | Sodium: 520mg | Potassium: 1995mg | Fiber: 10g | Sugar: 13g | Vitamin A: 618.5% | Vitamin C: 25.2% | Calcium: 22.6% | Iron: 35.2%