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Tomato Rice with Braised Chicken

Prep 15 min Cook 40 min Difficulty 2/5

Simple tomato rice with braised chicken — 15 min prep, 40 min cook. One-pan flavor with pantry staples.

Why this recipe works

Tomato Rice with Braised Chicken is a simple, one-pan dinner that pairs tender bone-in thighs with savory tomato-seasoned rice. It suits cooks who want a straightforward weeknight meal using pantry basics. This recipe is beginner-friendly (difficulty 2) and balances hands-on searing with an easy covered braise for reliable results every time.

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Key takeaways

Prep in 15 minutes; total cook about 40 minutes.
Sear chicken first for better flavor, then braise with rice.
Resting 5 minutes ensures fluffy rice and juicy chicken.

Recipe guide

Tomato Rice with Braised Chicken is a simple, one-pan dinner that pairs tender bone-in thighs with savory tomato-seasoned rice. It suits cooks who want a straightforward weeknight meal using pantry basics. This recipe is beginner-friendly (difficulty 2) and balances hands-on searing with an easy covered braise for reliable results every time.

A one-pan meal: sear, simmer, rest—done in about an hour.

  • Prep in 15 minutes; total cook about 40 minutes.
  • Sear chicken first for better flavor, then braise with rice.
  • Resting 5 minutes ensures fluffy rice and juicy chicken.

Prep and mise en place

Prep: Pat 1.5 lb bone-in chicken thighs dry and season with 1 tsp salt, 1/2 tsp pepper and 1 tsp paprika. Chop 1 small onion, mince 2 garlic cloves, dice 1 cup tomatoes and chop 2 tbsp parsley. Rinse 1 cup long-grain rice until water runs clearer.

Cook: sear, combine, braise

Sear chicken in 2 tbsp olive oil over medium-high heat, 4–5 minutes per side until golden. Remove and sauté onion 3 minutes, add garlic 30 seconds, then stir in rice and tomatoes. Return chicken on top, pour 2 cups chicken broth, bring to a simmer, cover and reduce heat to low. Cook 18–22 minutes until rice is tender and chicken reaches 165°F.

Finish and serve

Rest covered 5 minutes off heat to finish steaming. Fluff rice around chicken, sprinkle 2 tbsp chopped parsley, adjust seasoning. Serve hot with a simple salad or steamed vegetables.

Ingredients

  • 1.5 lb bone-in chicken thighs
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 cup diced tomatoes
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp chopped parsley

Instructions

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FAQs

Can I use boneless chicken thighs instead of bone-in? Yes — bone-in thighs add flavor; if using boneless, reduce braise time by 5–8 minutes and check for doneness.
How can I control the saltiness? Use a low-sodium broth and taste before adding the full 1 tsp salt; adjust to your preference.
How should I store and reheat leftovers? Leftovers keep 3–4 days refrigerated. Reheat gently on the stovetop with a splash of broth to loosen the rice.