Chicken and Rice with Buttered Onions
Tags: chicken, rice, one-pot, comfort food, weeknight
This comforting dish features tender chicken, fluffy rice, and deeply caramelized onions, all cooked together in one pot for maximum flavor and minimal cleanup.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar
- 1 1/2 cups basmati rice, rinsed
- 3 cups low-sodium chicken broth
- 1 bay leaf
- 1/4 cup chopped fresh parsley
Created by: David
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Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the chicken with salt and pepper.
- Add the chicken to the pot and cook until browned on all sides, about -minutes.
- Remove the chicken from the pot and set aside.
- Add the butter to the pot and melt over medium heat.
- Add the sliced onions and sugar.
- Cook, stirring occasionally, until the onions are deeply caramelized and golden brown, about -minutes.
- Stir in the rinsed rice and cook for minute, stirring to coat the grains.
- Pour in the chicken broth, add the bay leaf, and bring to a simmer.
- Return the browned chicken to the pot.
- Season with additional salt and pepper to taste.
- Cover the pot, reduce the heat to low, and simmer for -minutes, or until the rice is cooked and the liquid is absorbed.
- Remove the bay leaf.
- Fluff the rice with a fork and stir in the chopped parsley.
Recipe Notes & Tips
The key to this dish is caramelizing the onions properly. Don't rush this step, as it develops a deep, sweet flavor that is essential to the recipe.