Orange Herb Chicken and Rice
Orange Herb Chicken and Rice is a fragrant one-bowl main course where boneless chicken thighs are simmered with long grain rice, garlic, paprika and fresh rosemary in chicken stock. The Thermomix grinds the herbs, chops the garlic and cooks everything with precise heat control, delivering tender chicken and fluffy rice without standing at the hob.
About this recipe
Orange Herb Chicken and Rice Thermomix TM7 is the kind of quick weeknight dinner recipes searchers keep coming back to: one bowl, tender chicken thighs and rice infused with garlic, paprika and rosemary. The secret lies in how this all-in-one kitchen machine handles each step. The TM7 grinds fresh rosemary leaves and paprika into a fragrant powder that coats the flour-dusted chicken, releasing far more aroma than dried chopping ever could. Garlic cloves are minced in seconds, and the built-in scale weighs the rice and stock directly into the bowl, so the grain-to-liquid ratio is spot on every single time. Because the machine simmers the chicken stock at a steady controlled heat, the long grain rice cooks evenly and the boneless thighs stay juicy rather than drying out on the hob. A splash of orange brightness at the end lifts the savoury herbs into something that tastes slow-cooked. Serve it straight from the mixing bowl lid for family dinners, Sunday meal prep or a midweek supper that needs no extra pans.
Preparation tips
- Pat the boneless chicken thighs dry before dusting them in flour, paprika and ground rosemary; a dry surface helps the seasoning cling and gives the meat a better texture as it simmers in the chicken stock.
- Rinse the long grain rice under cold water until it runs clear before adding it to the mixing bowl; this removes excess starch so the grains stay separate and fluffy rather than sticky around the chicken.
- For a brighter citrus finish, grate the orange zest just before serving and stir it through with a drizzle of extra virgin olive oil; children usually prefer the zest added to individual plates rather than the whole bowl.
Recipe variations
- Make it gluten-free by swapping the all purpose flour for rice flour or cornflour when dusting the chicken thighs; the sauce thickens just as well and the rosemary and paprika flavours stay identical.
- For a Mediterranean festive twist, replace half the chicken stock with dry white wine and add halved olives and thin orange slices during the last minutes of cooking for a brighter, dinner-party version.
Thermomix TM7 Benefits
- Grinding mastery - The TM7 grinds fresh rosemary leaves and paprika into an aromatic powder that clings to the flour-dusted chicken thighs. [Grinding]. [Multi-Function]
- Speedy prep - Chopping garlic cloves in seconds, the Thermomix releases sharp, sweet flavour into the hot oil without any sticky knife work. [Chopping]. [Multi-Function]
- Weighing accuracy - Weigh the long grain rice and chicken stock straight into the mixing bowl on the TM7 built-in scale for a flawless grain ratio. [Weighing]. [Built-in Scale]
- Steady simmering - Heating the stock at a controlled temperature, the Thermomix keeps the chicken thighs tender while the rice cooks evenly beneath. [Heating]. [Precision Control]
- One-bowl mixing - Mixing flour, paprika and salt evenly, the TM7 coats every chicken thigh in consistent seasoning with no lumpy spots. [Mixing]. [Multi-Function]
Ingredients
- extra virgin olive oil
- all-purpose flour
- garlic cloves
- fresh rosemary, leaves only
- paprika
- salt
- ground black pepper
- dried chili flakes (optional)
- chicken stock
- orange juice