askmenover30

One pan chicken and rice! It's a forgiving dish, and even if it does not turn out great it has never gone uneaten in my home.

Preheat a pan to medium high (medium if nonstick).

Start with chicken thighs, laid flat in a single layer with a bit of olive oil until they're seared on both sides. Take the thighs out and put them on a plate. It's ok if they're not completely cooked through, we'll finish them later.

Reduce heat to low and slowly add half a cup of warm water. Use that to deglaze the pan.

Add a cup of rice. Stir every once in a while. Add liquid as needed in half a cup increments when the rice gets too dry. You can use up to one cup of chicken or vegetable broth for flavor, but don't overdo it because it'll get too salty otherwise. Water is fine otherwise.

Once the rice is starting to soften on the outside but before it's fully cooked add the chicken thighs back in to finish cooking them.

If you want to get fancy you can add chopped onion and carrots to the rice. You can also change the flavor profile by adding spices (a sprig of rosemary works well, not loose leaves unless you like the feeling of eating sticks), acid (lemon wedges served as a side, or a splash of red vinegar while cooking), or even raisins (early enough so they absorb some of the liquid and plump up).