This delicious one-pot garlic and herb chicken thighs in rice recipe is a quick and easy rice dinner for the lovely springtime! This one pot meal is packed with fresh produce from the spring and summer seasons. Whenever possible, purchase fresh, organic produce (although frozen is good too). The Farmer’s Markets are a great way to find organic fruits and vegetables from the farm. You’ll be amazed at how much better your food tastes, too! Fresh sage, rosemary, and thyme provide comforting flavors that increase intestinal health and immune support. Keep reading to learn all the medicinal benefits of this delicious rice dish!
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As a doctor of Oriental Medicine and holistic nutrition, I am very intentional about the foods we eat in our family. There are many benefits to foods you might even eat daily that you are unaware of! Let’s dive in!
Chicken
Chicken thighs and chicken breasts are a great source of protein and amino acids that give energy and support to muscle strength and endurance. Chicken may help if you have a low appetite, diarrhea, edema, frequent urination, excessive vaginal bleeding/ discharge, insufficient lactation, or fatigue. This recipe calls for skinless chicken thighs, but you can also use skin-on and bone-in chicken thighs (which also tend to be cheaper at the store). The chicken skin is an excellent source of healthy fats too!
Rice
Rice is a warm, nourishing, gluten-free grain that harmonizes the stomach and helps to eliminate excessive thirst, diarrhea, nausea, and toxins. I recommend soaking rice for 4-6 hours or overnight in filtered water and 1 tablespoon lemon juice. This helps break down the phytic acid (anti-nutrients), making the rice more nutritious and easier to digest. If you have a hard time digesting grains, I recommend using long grain white rice, but you can use brown rice or a wild rice blend if you prefer!
Onion and Garlic
With their antibacterial, antiviral, and antifungal properties, onions and garlic are great for the immune system. Onions and garlic may also help to lower blood pressure and cholesterol, decrease phlegm and inflammation of the nose and throat, and open the pores to induce sweating. Feel free to use lots of garlic in this recipe!
Broccoli
This slightly bitter vegetable contains more vitamin C than oranges and is abundant in pantothenic acid (vitamin B5) and vitamin A, which benefits the eyes and skin. Pantothenic acid is an essential nutrient used for many metabolic processes in the body, such as the synthesis and degradation of essential fatty acids, proteins, and carbohydrates. The broccoli stalk contains fiber which helps clean the digestive system. For this recipe, you could also substitute with other veggies like green beans or zucchini!
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Tomato
In Traditional Chinese Medicine, tomatoes are very cool in nature and build and nourish yin. They create moisture, which may help with dry skin and thirst. Tomatoes support digestion and liver function, detoxing and purifying the blood. Tomatoes also help with decreased appetite, indigestion, and constipation. Since tomatoes are cooling, most people benefit from eating cooked tomatoes.
Thyme
Fresh herbs like thyme help to increase energy, improve digestion, and boost the immune system.
Sage
Sage purifies and detoxes the blood and is supportive of overall health!
Rosemary and Parsley
In Traditional Chinese Medicine, rosemary and parsley help relieve dampness and damp heat conditions, such as excess weight, phlegm in the throat, loose stools, and bloating.
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Traditional Chinese Medicine Principles
Temperature: Warm
Flavor: Sweet, Acrid
Organs: Spleen, stomach, large intestine, lungs
Actions: Drains damp, releases exterior, warms the spleen
Let’s make the recipe!
Ingredients:
- 2 pounds Organic chicken thighs
- 1 Tbsp Avocado Oil or Olive Oil
- 1/2 large Onion diced
- 2 cloves Garlic minced (or 1 tsp garlic powder)
- 1 cup Jasmine rice
- 2 cups Chicken stock or chicken broth
- 1/2 cup Cherry tomatoes halved
- 1 bundle Broccolini trimmed
- 2 large Sage leaves chopped
- 1 sprig Rosemary chopped
- 2-4 sprigs Thyme stem removed
- Season with salt and black pepper to taste
- Optional: Garnish with fresh parsley
Instructions:
- Heat a large, deep skillet over medium-high heat with avocado oil. Once the pan is hot, add chicken thighs. Salt each piece with a pinch of salt. Cook for 3-4 minutes until golden brown. The chicken does not need to be cooked thoroughly since it will continue cooking later.
- Flip chicken and cook for 1-2 minutes. Remove chicken from pan and set aside.
- Using the oil and juices left in the pan, add the onions and garlic. Cook until the onions soften. Reduce to medium heat if the garlic starts to brown and crisp.
- Add rice to the pan and toast for 2-3 minutes. Stirring often.
- Add tomatoes and cook for about 1 minute.
- Stir in chicken broth/ stock.
- Nestle chicken breasts back into the pan and add broccolini along the perimeter.
- Sprinkle sage, rosemary, thyme, and more salt on top.
- Cooking time: Cover pan with lid and cook for 20 minutes or until rice is tender and chicken is cooked through or has an internal temperature of 165 degrees.
- Option to garnish with fresh parsley on top of the rice.
*Store leftovers in the refrigerator in an airtight container for up to 5 days.
I hope you enjoy the juicy chicken thighs in this one-pot chicken meal. This is a great recipe for busy weeknights to get a complete meal for the entire family! Feel free to mix up the seasonings in the recipe by substituting Italian seasoning or chili powder. If you tolerate dairy, add some cream to make it a creamy chicken with parmesan cheese on top! The possibilities are endless! Share your success in the comments below!
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One-pot Garlic and Herb Chicken Thighs in Rice
Ingredients
- 2 pounds Organic chicken thighs
- 1 Tbsp Avocado Oil or Olive Oil
- 1/2 large Onion diced
- 2 cloves Garlic minced or 1 tsp garlic powder
- 1 cup Jasmine rice
- 2 cups Chicken stock or chicken broth
- 1/2 cup Cherry tomatoes halved
- 1 bundle Broccolini trimmed
- 2 large Sage leaves chopped
- 1 sprig Rosemary chopped
- 2-4 sprigs Thyme stem removed
- Season with salt and black pepper to taste
- Optional: Garnish with fresh parsley
Instructions
- Heat a large, deep skillet over medium-high heat with avocado oil. Once the pan is hot, add chicken thighs. Salt each piece with a pinch of salt. Cook for 3-4 minutes until golden brown. The chicken does not need to be cooked thoroughly since it will continue cooking later.
- Flip chicken and cook for 1-2 minutes. Remove chicken from pan and set aside.
- Using the oil and juices left in the pan, add the onions and garlic. Cook until the onions soften. Reduce to medium heat if the garlic starts to brown and crisp.
- Add rice to the pan and toast for 2-3 minutes. Stirring often.
- Add tomatoes and cook for about 1 minute.
- Stir in chicken broth/ stock.
- Nestle chicken breasts back into the pan and add broccolini along the perimeter.
- Sprinkle sage, rosemary, thyme, and more salt on top.
- Cooking time: Cover pan with lid and cook for 20 minutes or until rice is tender and chicken is cooked through or has an internal temperature of 165 degrees.
- Option to garnish with fresh parsley on top of the rice.
