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Ninja Foodi Stove-to-Oven Chicken & Rice Dinner

Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

You've seen mw making this dish on the Ninja Foodi Neverstick Infomercial and now you can make it at at home. Copy this link so you can get your Neverstick pans too. I guarantee you will love them as much as I do! (recipe courtesy of Ninja Foodi Test Kitchen)

 6 boneless, skinless chicken thighs
 2 tbsp canola oil
 2 tbsp minced garlic
 1 medium onion, diced
 1 red bell pepper, diced
 1 tbsp sugar
 1 cup uncooked white rice
 2.50 cups chicken stock
 1 (12oz.) bag frozen mixed vegetables (carrots, corn, peas)
 salt and pepper, to taste

Pat chicken dry and season with salt and pepper. Preheat oven to 375℉.


Heat Ninja 3qt. pan on medium-high heat for 5 minutes. Sear chicken for 6-8 minutes, flipping half way through. Remove from pan and set aside.


If the chicken did not render any fat, add 2 tablespoons of canola oil to sauté vegetables. Add onion, peppers, garlic, and sugar to pan. Cook, stirring frequently, until onions and peppers soften, about 3-5 minutes.


add rice and toast for 5 minutes, stirring continuously.


Slowly add chicken stock. Stir to incorporate, then add frozen vegetables.


Return chicken to pan and allow liquid to come to a slight boil.


Transfer pan to preheated oven without the lid. Cook until rice is tender and chicken is cooked through, about 25 minutes.


Remove pan from oven and allow to cool slightly. Fluff rice with fork, garnish with parsley, and serve.

Nutrition Facts

Servings 6