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One Pot Chicken Rice in Air Fryer

A tightly sealed cake pan in the air fryer creates a convection steam trap that cooks tender chicken thighs and fluffy rice in 35 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lbs boneless, skinless chicken thighs trimmed of excess fat, about 4 to 5 thighs
  • 1 cup long-grain white rice rinsed thoroughly until water runs clear and drained
  • 1.5 cups chicken broth low-sodium, heated to a boil before using
  • 2 tbsp unsalted butter melted
  • 1 tbsp olive oil extra virgin or light olive oil
  • 1 tsp garlic powder divided
  • 1 tsp onion powder divided
  • 1 tsp smoked paprika divided
  • 0.5 tsp dried thyme divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper freshly cracked, divided

Equipment

  • 5.5-quart or larger basket air fryer
  • 8x2-inch round metal cake pan
  • Heavy-duty aluminum foil
  • Instant-read meat thermometer
  • Fine-mesh strainer

Method
 

  1. Preheat your basket air fryer to 380°F for 3 minutes.
  2. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, dried thyme, kosher salt, and black pepper.
  3. Pat the chicken thighs dry with paper towels, rub them with the olive oil, and season both sides evenly using half of the spice blend.
  4. In an 8x2-inch round metal cake pan, combine the rinsed long-grain white rice, melted unsalted butter, and the remaining half of the spice blend until all rice grains are coated.
  5. Pour the 1.5 cups of boiling chicken broth directly into the cake pan over the seasoned rice and stir gently to combine.
  6. Arrange the seasoned chicken thighs in a single, even layer directly on top of the rice and broth mixture.
  7. Cover the cake pan tightly with a double layer of heavy-duty aluminum foil, crimping the edges firmly around the outer rim to form an airtight steam seal.
  8. Place the sealed cake pan into the air fryer basket and cook at 380°F for 35 minutes without opening the drawer during cooking.
  9. Carefully transfer the cake pan out of the air fryer, keeping the foil seal intact, and let the dish rest at room temperature for 10 minutes.
  10. Remove the foil seal, verify that the thickest part of the chicken thighs registers at least 165°F on a thermometer, and fluff the rice with a fork before serving.

Notes

If using an 8-inch square pan instead of a round cake pan, verify that the corners leave at least 1/2 inch of space from the basket walls for proper hot air movement.
Do not use quick-cooking or instant rice for this recipe, as it will break down into mush under this steam cooking time.
At high altitudes above 3,000 feet, add 3 extra tablespoons of boiling chicken broth and increase cook time by 5 minutes.