Vegan Easy Chicken and Rice

Total time1 hr

Prep time10 min

Cook time45 min

Smoky paprika, garlic powder, and onion powder come together in a simple spice rub that gets pressed into every surface before a hot sear locks in color and crust. Diced onion and fresh garlic build a fragrant base in the same pan, and the long-grain rice gets toasted right in those drippings before it simmers low and slow into tender, fluffy grains. A scatter of fresh thyme rounds out the seasoning, and a handful of chopped parsley at the end adds a bright, herby finish. The whole dish comes together in one pan, which means fewer dishes and a deeply savory, well-seasoned rice as the star of the plate. It's a comforting, weeknight-friendly meal that fits neatly into a vegan spread without sacrificing any of that rich, spiced flavor.

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tbsp olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 ½ cups long-grain white rice
2 ½ cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp dried thyme

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the chicken thighs dry with paper towels. In a small bowl, stir together the salt, black pepper, garlic powder, onion powder, and smoked paprika, then rub the mixture evenly over all sides of the chicken.
2
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.

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