Fructose Free One-Pot Chicken and Rice
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice
- 2 ½ cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 tsp dried thyme
- 1 bay leaf
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken pieces completely dry with paper towels. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, and onion powder, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the olive oil in a large Dutch oven or deep 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces 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 3 minutes, then transfer the chicken to a plate.
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