One-Pot Chicken and Tomato Rice Simmer

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chicken thighs cooked with aromatic spices and tomatoes in a one-pot rice simmer for a comforting meal. This Mediterranean-inspired rice and grain recipe, ready in about 50 minutes, pairs bone-in chicken thighs, olive oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced canned tomatoes
• 1 1/4 cups long-grain white rice
• 2 cups chicken stock
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Season 4 bone-in chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown them skin-side down for 5 minutes until golden and crisp.
2. Step 2: Flip the chicken and cook for another 3 minutes. Remove chicken and set aside.
3. Step 3: In the same skillet, add 1 medium finely chopped onion and 3 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
4. Step 4: Stir in 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1 can (14.5 oz) diced tomatoes; cook for 3 minutes until the mixture thickens slightly.
5. Step 5: Add 1 1/4 cups long-grain white rice and stir to coat with the tomato mixture.
6. Step 6: Pour in 2 cups chicken stock and nestle the browned chicken thighs on top. Bring to a simmer, cover, reduce heat to low, and cook for 25 minutes until rice is tender and chicken is cooked through.
7. Step 7: Remove from heat, let rest covered for 5 minutes, then sprinkle with 2 tablespoons chopped fresh parsley before serving.