Chicken Thighs with Onion and Rice Recipe

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

  1. Chop the Onions: Finely chop 2 large onions (about 300 g) to ensure they cook evenly and blend well with the other ingredients.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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.
  4. Stir Constantly: Stir the mixture constantly for about 1-2 minutes to mix the baking soda with the onions and chicken.
  5. 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

  1. Turn the Chicken Thighs: After 15 minutes, turn the chicken thighs over to ensure even cooking.
  2. Continue Cooking: Cover the skillet again and cook for another 10 minutes on low heat.

Step 4: Add Tomato Paste and Seasonings

  1. 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.
  2. Season to Taste: Add more salt if needed and sprinkle with dried parsley to your liking.
  3. 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

  1. Add the Rinsed Rice: Add the rinsed rice (2 cups or 400 g) to the skillet, spreading it evenly around the chicken.
  2. Stir to Combine: Gently stir to mix the rice with the liquid and distribute the onions and tomato paste evenly.
  3. 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

  1. Turn Off the Heat: Once the rice is cooked, turn off the heat but leave the skillet covered.
  2. 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!

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