Chicken Onion Rice (Print)
Chicken thighs covered in onion gravy, piled on soft rice. Easy go-to for casual dinners or get-togethers.
# Ingredients:
→ Chicken Preparation
01 -
0.5 teaspoon garlic powder
02 -
1 teaspoon paprika
03 -
0.5 teaspoon black pepper
04 -
1 teaspoon salt
05 -
4 bone-in, skin-on chicken thighs
→ Gravy and Cooking Base
06 -
60 millilitres heavy cream (optional)
07 -
480 millilitres chicken broth
08 -
2 tablespoons all-purpose flour
09 -
3 garlic cloves, minced
10 -
1 large onion, thinly sliced
11 -
2 tablespoons vegetable oil
→ Serving
12 -
Fresh parsley, finely chopped, for garnish (optional)
13 -
2 cups cooked white or brown rice
# Steps:
01 -
Spoon some onion gravy over your chicken, then lay everything on the bed of rice. Sprinkle parsley if you want, and dig right in.
02 -
While your chicken bubbles away, get your rice going. Follow the package directions for white or brown—easy as that.
03 -
Slip the browned chicken back into your bubbling skillet, skin side up. Pop a lid on and let it gently cook until super tender and done, about 25 to 30 minutes.
04 -
Splash in the chicken broth, a little at a time, scraping up any tasty bits stuck to the bottom. Mix it smooth, pour in that optional cream, and blend everything together.
05 -
Dust the onions with flour, give it a good stir, and let it cook for another minute so the flour's not raw anymore.
06 -
Throw the minced garlic in and stir it around for a quick minute. It'll smell awesome.
07 -
Drop your sliced onions into the pan and let them chill for 10-12 minutes, stirring now and then, until they're dark and syrupy.
08 -
Warm the oil over medium-high heat in a big skillet, then add the chicken pieces skin-down. Let them sizzle until golden and crispy, about 5 to 6 minutes, then flip and cook for another couple minutes before taking them out of the pan.
09 -
Rub the chicken dry, then hit both sides with garlic powder, paprika, black pepper, and salt all over.
# Notes:
01 -
Skip the cream or grab a plant-based swap if you're steering clear of dairy.
02 -
Try boneless thighs instead and just simmer for 5 to 7 minutes so they don't get tough.
03 -
Keep your rice and chicken separate in the fridge and they'll both stay fresher.
04 -
Mushrooms or bell peppers tossed in will jazz things up and give you more flavor.
05 -
Go for gluten-free flour and broth if you want to make everything without gluten.