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One Pot Middle Eastern Chicken Thighs with Jasmine Rice

Easy One pot Middle Eastern Chicken and Rice

5 from 1 vote
This One Pot Middle Eastern Chicken and Rice is about to become your new favorite weeknight dinner! The tender chicken thighs, fragrant rice, and warm spices come together to create a delicious and comforting meal! All you need is a large skillet and some simple ingredients and you will have a filling meal ready in under 40 minutes!
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Total Time:40 minutes
Course: 45 minutes
Cuisine: Middle Eastern
Keyword: chicken and rice recipe, middle eastern chicken and rice, one pot chicken and rice, one pot middle eastern chicken and rice, spicy chicken and rice, turmeric rice
Servings: 5
Author: Knead the Recipe

Ingredients

  • 4-6 chicken thighs skinless, bonless
  • 2 cups jasmine rice
  • 1/2 yellow onion diced
  • 4 garlic cloves crushed
  • 2 cups chicken stock
  • 1/2 cup water
  • 2 tbsp lemon juice
  • 2 tbsp turmeric
  • 1 tbsp cumin
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp ground oregano or dried oregano
  • parsley and lemon slices garnish optional

Instructions

  • First, dice your onion and grate your fresh garlic. Combine the chicken thighs with the garlic, turmeric, cumin, salt, pepper and lemon juice and marinate in the fridge for 30 minutes to an hour. Soak your rice in water for 15-30 minutes so it will cook faster later on!
  • Warm up a cast iron skillet, dutch oven, or a stainless steel skillet on medium-high heat and add 1-2 tablespoons of olive oil to the pan.
  • Sear the chicken thighs for about 6-7 minutes on each side until 75% cooked and golden brown. You want them to get browned at this stage for maximum flavor! Remove from the pan and set chicken aside.
  • In the same pan, add the diced onion with a splash of chicken stock. Cook until translucent and scrape the bottom of the pan until its clean. Now, you can add the drained white rice. Toast the rice until fragrant and add the same seasonings you put on the chicken thighs. Adjust based on taste! If you want more intense flavor add more turmeric and cumin. If you want it more mild, add more pepper and oregano. Salt to taste.
  • Add the 2 cups of chicken stock and 1/2 cup of water to mixture and raise the heat to high. Cover with a lid or aluminum foil and let the rice cook for about 8-10 minutes. Remove lid and add the thighs (with the skin side up) on top of the rice. Reduce heat to a simmer and cover with lid.
  • Cook for another 10-15 minutes until the water is absorbed and the chicken's internal temperature is at about 170 degrees Fahrenheit (it may need longer cooking time depending on your stove).
  • Garnish with fresh parsley and lemon slices and serve warm with a fresh side salad!