Chicken Thighs And Rice
Savory chicken thighs and rice cooked with bacon, tomatoes, mushrooms, garlic, and herbs create a hearty, flavorful dish perfect for comforting family dinners.
Ingredients
- 2 slices bacon ⓘ
- 1 to 1.5 lb. boneless chicken thighs ⓘ
- 0.5 cup long grain rice
- 1 small onion, cut into thin wedges ⓘ
- 1 clove garlic, minced ⓘ
- 7.5 oz. can tomatoes, drained and cut up ⓘ
- 0.25 cup quartered fresh mushrooms ⓘ
- 0.25 cup dry white wine ⓘ
- 1 teaspoon instant chicken bouillon granules ⓘ
- 0.25 teaspoon dried basil, crushed ⓘ
- 3 tablespoons parsley ⓘ
- 0.25 teaspoon salt ⓘ
Instructions
- Cook bacon in a 10-inch skillet until crisp.
- Drain bacon, reserving drippings, crumble bacon and set aside.
- Brown chicken in reserved drippings for about 10 minutes, sprinkle with a little salt and pepper, then remove from skillet.
- Cook rice, onion wedges, and garlic in skillet drippings until rice is golden brown, stirring frequently.
- Stir in drained tomatoes, quartered mushrooms, white wine, chicken bouillon granules, salt, crushed basil, and 1 cup water.
- Return chicken to skillet and cook until heated through and flavors meld.
Tips & Substitutions
For extra flavor, consider marinating the chicken thighs in olive oil, garlic, and herbs before cooking. You can substitute the dry white wine with chicken broth if preferred. If you don’t have long grain rice, jasmine or basmati rice works well too. Adding a pinch of red pepper flakes can elevate the dish with a nice kick.
Serving Suggestions
Serve this dish hot, garnished with fresh parsley for a pop of color. It pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. For a comforting side, consider serving it alongside Country Cornbread Stuffing. Don’t forget some crusty bread to soak up the delicious juices!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth to prevent drying out. Alternatively, you can reheat in the microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Thighs And Rice contains roughly 422 calories, with 20g protein, 58g carbohydrates, and 14g fat. It is an excellent source of iron (117% of the Daily Value), dietary fiber (42% of the Daily Value), and protein (40% of the Daily Value). Note that it is relatively high in sodium, at 578mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs, but be aware that breasts may require a shorter cooking time to avoid drying out. Adjust cooking times accordingly, ensuring they reach an internal temperature of 165°F.
Can I make this dish in advance?
Absolutely! You can prepare the entire dish ahead of time and store it in the refrigerator. Reheat gently before serving. This can also enhance the flavors as they have more time to meld together.
What can I serve with Chicken Thighs and Rice?
This dish pairs well with a variety of sides. Consider a fresh garden salad or roasted vegetables for a light complement. For a heartier option, try serving it with mashed potatoes or creamy polenta, which can soak up the delicious sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).