This Ninja Foodi chicken and rice recipe is a fantastic all-in-one meal that brings together juicy chicken thighs, fluffy rice, and hearty vegetables with minimal cleanup. Perfect for busy weeknights, it makes full use of the Ninja Foodi’s pressure cook and air crisp functions to deliver a comforting, flavorful family dinner in under an hour.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice (such as basmati or jasmine)
- 1 3/4 cups low-sodium chicken broth
- 1 cup carrots, diced (about 2 medium)
- 1 cup frozen peas
- 1/2 cup red bell pepper, diced
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt, black pepper, smoked paprika, and garlic powder.
- Set the Ninja Foodi to ‘Sauté’ on high. Add 1 tablespoon olive oil. When hot, add chicken thighs skin-side down. Sear for 3-4 minutes per side until golden brown. Remove and set aside (chicken will finish cooking later).
- Add remaining 1 tablespoon olive oil to the pot. Sauté onions for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add rice, carrots, and bell pepper. Stir to coat the rice in oil and aromatics. Pour in chicken broth and scrape up any browned bits from the bottom of the pot.
- Turn off ‘Sauté’. Arrange the chicken thighs on top of the rice mixture, skin-side up. Sprinkle with remaining 1/2 teaspoon salt.
- Seal the Ninja Foodi lid and set the valve to ‘Seal’. Pressure cook on high for 10 minutes.
- When the timer is up, allow a 5-minute natural release, then carefully quick release any remaining pressure.
- Remove the lid. Scatter frozen peas over the top (do not stir). Close the crisping lid and select ‘Air Crisp’ at 400°F for 7-10 minutes, until the chicken skin is crisp and peas are heated through.
- Let rest 5 minutes. Fluff rice gently, serve chicken over rice, and garnish with parsley and lemon wedges if desired.
Tips
- Rice Substitution: Brown rice can be used, but increase the broth to 2 cups and pressure cook for 20 minutes, then natural release for 10 minutes.
- Vegetable Swaps: Substitute carrots and peas with corn, green beans, or zucchini for variety.
- Boneless Chicken: Boneless, skinless thighs or breasts can be used. Reduce pressure cook time to 8 minutes, but note the skin won’t crisp as well.
- Common Mistake: Stirring the rice after pressure cooking can make it mushy. Fluff gently with a fork instead.
Serving Suggestions
- Pair with a crisp green salad dressed with lemon vinaigrette to balance the meal.
- Serve with a side of steamed broccoli or asparagus for extra veggies.
- A dollop of Greek yogurt or a sprinkle of crumbled feta adds a Mediterranean twist.
- Offer warm naan or pita bread to soak up the flavorful juices.
Variations
- Tex-Mex Style: Add 1 teaspoon cumin and 1/2 teaspoon chili powder to the seasoning. Stir in a drained can of black beans with the rice for a southwestern spin.
- Italian-Inspired: Swap paprika for Italian seasoning, add 1/2 cup chopped sun-dried tomatoes, and finish with grated Parmesan and fresh basil.
- Vegetarian Version: Omit chicken and use vegetable broth. Add extra veggies like mushrooms, zucchini, and chickpeas. Pressure cook for just 6 minutes.
- Seafood Option: After pressure cooking, nestle raw shrimp into the hot rice and use ‘Air Crisp’ for 5-7 minutes until just cooked through.
Storage and Reheating
- Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 4 days.
- For freezing, remove chicken from the bone and store rice and chicken together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat, microwave individual portions on medium power for 2-3 minutes, stirring halfway through. Alternatively, reheat in the Ninja Foodi on ‘Sauté’ with a splash of broth until steaming hot (165°F internal temperature).
Frequently Asked Questions
- Can I use boneless chicken breasts instead of thighs?
- Yes, boneless skinless chicken breasts work well. Reduce the pressure cook time to 8 minutes to prevent drying out. If you want crispy tops, brush with a little oil before using the ‘Air Crisp’ function, but note that breast meat won’t crisp as much as thighs with skin.
- Will brown rice work in this recipe?
- Brown rice can be used, but it needs a longer cook time and more liquid. Increase broth to 2 cups and pressure cook for 20 minutes, followed by a 10-minute natural release. The vegetables will be softer, but the dish remains delicious and hearty.
- How do I prevent the “burn” warning on my Ninja Foodi?
- Be sure to deglaze the pot thoroughly after sautéing onions and garlic by scraping up any browned bits with the broth before adding rice. This prevents sticking and the burn warning. Also, avoid using instant or parboiled rice, which can absorb liquid too quickly and scorch.
- Can I double this recipe?
- Yes, you can double the ingredients as long as you don’t exceed the Ninja Foodi’s maximum fill line. Cooking time remains the same, but it may take longer to come to pressure. Fluff the rice gently and check for doneness before serving.
- Is it safe to leave the rice and chicken together when storing leftovers?
- Yes, it is safe to store rice and chicken together as long as they are cooled quickly and refrigerated within 2 hours. Always reheat to 165°F for food safety. If you prefer, you can debone the chicken for easier reheating and serving.
- What other grains can I use instead of white rice?
- You can substitute with farro, quinoa, or barley, but adjust the liquid and cook time accordingly. For quinoa, use 1 cup quinoa to 1 1/2 cups broth and pressure cook for 1 minute with a 10-minute natural release. For farro or barley, use more broth and a longer cook time; consult your Ninja Foodi manual for specific times.
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Ninja Foodi Recipe Book: Easy All-in-One Chicken and Rice