One Pan Chicken Burrito Bowl: No-Buss, No Fuss, Just Good Stuff

Did I really just throw everything into one pan and call it dinner? Yep. I’m not the sort to fuss over multiple pots unless I’m deliberately trying to get lost in a cookbook. Today this dish is about the smell of smoky paprika mingling with roasted chicken juices and that faint hint of cumin. It hits your nose before you even get a bite. It’s perfect for those nights when time is tight but I still want something that feels like it took a little thought. Plus, I’ll admit, sometimes I just want a meal I can make, eat, and not worry about for the next few hours. We’ve all been there. So yeah, this is the kind of thing I want to throw together after a long day. Less dishes, more flavor. That’s the goal.

One-Pan Smoky Chicken and Rice

This dish involves cooking chicken, rice, and spices together in a single pan, allowing flavors to meld as the rice absorbs the smoky paprika and cumin-infused juices. The final product has a tender chicken atop fluffy, flavorful rice with a slightly smoky aroma and vibrant appearance.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 580

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs or skinless boneless if preferred
  • 1 cup long-grain white rice rinsed
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 2 cups chicken broth or water plus bouillon cube
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • to taste salt and pepper

Equipment

  • Large skillet or frying pan
  • Measuring spoons
  • Knife
  • Cutting board
  • Stirring spoon

Method
 

  1. Pat the chicken thighs dry with paper towels. Rub them with smoked paprika, cumin, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and cook until the skin is golden brown, about 5-7 minutes. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken from the pan and set aside.
  2. Add the chopped onion to the same skillet and sauté until translucent and fragrant, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the rinsed rice, coating it with the oil and spices, and cook for 1-2 minutes until the rice begins to turn slightly translucent.
  3. Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Return the seared chicken thighs to the pan, placing them on top of the rice. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally and add a splash of water if needed.
  4. Once cooked, remove the skillet from heat and let it sit, covered, for 5 minutes to allow flavors to settle. Remove the chicken thighs and fluff the rice with a fork. Serve the chicken on top of the rice, garnished with fresh herbs if desired.
  5. Optionally, garnish with chopped herbs or a squeeze of lemon for added freshness and serve hot.

Honestly, I don’t even need a plate. Just grab a fork and call it good. Probably better that way. Sometimes the simplest meals are the ones I remember most. Plus, these chicken bits get crispy enough if you leave them in the pan a little longer. No fancy tricks. Just decent food, in real time, on a busy Tuesday.

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