Chicken Thighs with Onion and Rice is a hearty and comforting dish that combines tender, seasoned chicken with a savory blend of onions, tomato paste, and perfectly cooked rice. This one-pan meal brings together the richness of chicken thighs with the aromatic flavors of sautéed onions and parsley, creating a deliciously balanced and satisfying dinner option. Simple to prepare, yet incredibly flavorful, this dish is perfect for a cozy family dinner or any occasion when you want a meal that’s both comforting and nourishing.
Ingredients
- Onions: 2 large (about 300 g)
- Vegetable oil: A little, for frying
- Butter: 30 g (2 tablespoons)
- Chicken thighs: 6 pieces (about 1 kg / 2.2 lbs)
- Salt: To taste
- Vegetable seasoning: To taste
- Seasoning for chicken: To taste
- Baking soda: 1/3 teaspoon (1.6 g)
- Tomato paste: 1 tablespoon (15 g)
- Dried parsley: To taste
- Water: 2.5-3 cups (600-720 ml)
- Rice: 2 cups (400 g), rinsed well under water
Instructions
Step 1: Prepare the Onion
- Chop the Onions: Finely chop 2 large onions (about 300 g) to ensure they cook evenly and blend well with the other ingredients.
- Heat the Oil and Butter: In a large skillet, heat a little vegetable oil and 30 g (2 tablespoons) of butter over medium heat until the butter melts and begins to sizzle.
- Cook the Onions: Add the chopped onions to the skillet and sauté them until they become translucent and slightly golden, about 5-7 minutes. Stir occasionally to prevent them from burning.
Step 2: Cook the Chicken Thighs
- Season the Chicken: Season 6 chicken thighs (about 1 kg / 2.2 lbs) with salt, vegetable seasoning, and seasoning for chicken to taste. Make sure to coat all sides for maximum flavor.
- Place the Chicken in the Skillet: Lay the seasoned chicken thighs over the onions in the skillet, ensuring each piece makes contact with the onions.
- Add Baking Soda: Sprinkle 1/3 teaspoon (1.6 g) of baking soda over the onions and chicken. This helps to soften the onions into a puree-like consistency and prevents them from burning.
- Stir Constantly: Stir the mixture constantly for about 1-2 minutes to mix the baking soda with the onions and chicken.
- Cover and Cook: Reduce the heat to low, cover the skillet, and cook for 15 minutes. This step allows the chicken to start cooking through while absorbing the flavors of the onions.
Step 3: Simmer the Chicken
- Turn the Chicken Thighs: After 15 minutes, turn the chicken thighs over to ensure even cooking.
- Continue Cooking: Cover the skillet again and cook for another 10 minutes on low heat.
Step 4: Add Tomato Paste and Seasonings
- Add Tomato Paste and Seasonings: Add 1 tablespoon (15 g) of tomato paste to the skillet. Stir well to incorporate the paste into the onions and chicken.
- Season to Taste: Add more salt if needed and sprinkle with dried parsley to your liking.
- Add Water: Pour in 2.5-3 cups (600-720 ml) of water, ensuring the chicken is partially submerged. This will create a flavorful base for cooking the rice.
Step 5: Cook the Rice
- Add the Rinsed Rice: Add the rinsed rice (2 cups or 400 g) to the skillet, spreading it evenly around the chicken.
- Stir to Combine: Gently stir to mix the rice with the liquid and distribute the onions and tomato paste evenly.
- Simmer on Low Heat: Cover the skillet and cook on low heat for 15 minutes, or until the rice is tender and the water is absorbed.
Step 6: Finish the Dish
- Turn Off the Heat: Once the rice is cooked, turn off the heat but leave the skillet covered.
- Let the Dish Rest: Cover the skillet with a warm towel or cloth and let it sit for 15-20 minutes. This resting period allows the flavors to meld together and the rice to finish cooking through with residual heat.
Serving Suggestions
- Serve the Chicken Thighs with Onion and Rice hot, garnished with a sprinkle of additional dried parsley or fresh herbs if desired.
- Pair with a side of steamed vegetables or a light green salad for a balanced meal.
- Add a dollop of yogurt or sour cream on top for a creamy contrast.
Nutritional Information (Per Serving)
- Servings: 6
- Calories: 450 kcal
- Protein: 28 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Fat: 16 g
- Saturated Fat: 6 g
- Sodium: 750 mg
- Vitamin A: 300 IU
- Vitamin C: 10 mg
- Calcium: 40 mg
- Iron: 3 mg
Tips for the Perfect Chicken Thighs with Onion and Rice
- Use Bone-In, Skin-On Thighs: These provide more flavor and moisture to the dish. Remove the skin if you prefer a lower-fat option.
- Adjust the Water for Softer Rice: For a softer rice texture, add a little more water. If you prefer firmer rice, use slightly less.
- Flavor Variations: Add a pinch of cumin, paprika, or turmeric for an extra layer of flavor.
- For Extra Creaminess: Stir in a tablespoon of cream or yogurt after cooking for a richer texture.
Enjoy this delicious and comforting Chicken Thighs with Onion and Rice dish, perfect for sharing with family and friends!