Cranberry Orange Chicken and Rice
Juicy chicken thighs simmer with fresh cranberries, orange juice and zest, sweet cooked onion, and tender long-grain rice. A little honey softens the cranberries’ tartness without making the dish overly sweet.
- autumn
- chicken
- chicken thighs
- cranberries
- meat
- one-pot meal
- orange
- rice
- Simmered
- skillet dinner
- sweet-tart balance
- Cuisine
- American
Shopping options
Check ingredients to include themPackage used · most used first
Boneless skinless chicken thighs · 1.5 Pound
Springer Mountain Farms All Natural Boneless Skinless Fresh Chicken Thighs
100%
Details
Fresh oranges · 2 Each
Large Fresh Navel Orange- Each
100%
Details
Low-sodium chicken broth · 1.75 Cup
Swanson Unsalted Chicken Broth
Sale
46%
Details
Long-grain white rice · 1.5 Cup
Kroger® Enriched Long Grain White Rice
30%
Details
Fresh cranberries · 1 Cup
Ocean Spray® Fresh Premium Cranberries
29%
Details
Yellow onion · 1 Each
Simple Truth Organic® Yellow Onion 2 lb Bag
19%
Details
Olive oil · 2 Tablespoon
Filippo Berio Olive Oil
Sale
6%
Details
Honey · 1 Tablespoon
Smart Way™ Honey
3%
Details
Ground black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper
Sale
3%
Details
Dried thyme · 0.5 Teaspoon
Spice Islands Thyme, 0.7 oz
3%
Details
Fine salt · 1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Boneless skinless chicken thighs-1 1/2 pounds
- Low-sodium chicken broth-1 3/4 cups
- Fresh oranges-2 each
- Yellow onion-1 each
- Long-grain white rice-1 1/2 cups
- Fresh cranberries-1 cup
- Olive oil-2 tablespoons
- Honey-1 tablespoon
- Fine salt-1 teaspoon
- Dried thyme-1/2 teaspoon
- Ground black pepper-1/2 teaspoon
Wash your hands. Rinse the oranges, cranberries, and onion under running water; scrub the orange skins and dry the produce. Discard damaged cranberries. Peel and dice the onion. Finely grate 2 teaspoons of orange zest, avoiding the bitter white pith, then squeeze and measure 3/4 cup juice. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain thoroughly.
Keep washed produce separate from raw chicken and its juices.
Pat the chicken dry with paper towels; do not rinse it. Season both sides with 1/2 teaspoon salt and all the black pepper. Wash your hands and clean surfaces that touched the raw chicken before continuing.
Do not rinse raw chicken; wash hands and clean surfaces after handling it.
Heat the olive oil in the skillet over medium-high heat. Unfold the thighs and add them in a single layer. Brown for about 3 minutes per side; they should still be undercooked inside. Transfer to the plate, reserving their juices.
Wash the plate and utensils that held partially cooked chicken before reusing them with cooked food.
Reduce the heat to medium. Add the onion and cook for 7–9 minutes, stirring frequently, until softened and lightly golden. Add the drained rice and thyme and stir for 1 minute.
Pour in the broth and measured orange juice. Stir in the honey, orange zest, remaining 1/2 teaspoon salt, and cranberries, scraping up the browned bits from the skillet. Spread the rice into an even layer.
Nestle the chicken into the rice mixture and add any juices from the plate. Bring to a gentle simmer, cover tightly, and reduce the heat to low. Simmer gently for 20–25 minutes without stirring or repeatedly lifting the lid. The chicken, cranberries, onion, and rice should cook together in the orange-scented liquid.
Check that the rice is tender and most of the liquid has been absorbed. Insert a clean instant-read thermometer into the thickest part of several thighs; the chicken must reach at least 165°F. If the rice is still slightly firm or the chicken has not reached temperature, cover and continue cooking over low heat for 3–5 minutes, then check again.
Check the thickest part of several thighs and ensure the chicken reaches at least 165°F before serving.
Remove the skillet from the heat and let it stand, covered, for 10 minutes. Using clean tongs, lift the chicken briefly so you can gently fluff the rice underneath. Divide the chicken and cranberry-orange rice evenly among four portions and serve.
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