One-Pot Chicken and Rice is a comforting and convenient dish that combines succulent chicken thighs, aromatic rice, and a medley of spices and vegetables in a single cooking vessel. This recipe is perfect for busy weeknights when time is of the essence but you still crave a wholesome, homemade meal. It’s a versatile dish that can be adapted to suit any palate, incorporating various spices and ingredients from different cuisines to create a flavorful and satisfying dinner option.
Why You’ll Love One-Pot Chicken and Rice
- Effortless Cooking: Using just one pot means less cleanup and straightforward preparation.
- Flavorful and Hearty: The chicken and rice absorb all the spices and herbs, making every bite rich and savory.
- Customizable: Easily adjust the recipe to include your favorite vegetables, spices, or herbs.
- Family-Friendly: A complete meal that’s sure to be a hit with the whole family.
Ingredients Notes
- Chicken Thighs: Bone-in, skin-on chicken thighs are recommended for their flavor and juiciness, but you can substitute with breasts or drumsticks if preferred.
- Rice: Long-grain white rice, such as Basmati or Jasmine, works best for its fluffy texture and ability to absorb flavors.
- Vegetables: Onions, garlic, and bell peppers add depth to the dish, but feel free to include other vegetables like carrots or peas.
- Broth: Chicken or vegetable broth enhances the rice’s flavor as it cooks. For added richness, you can use bone broth.
- Spices: A combination of spices such as paprika, cumin, and turmeric gives the dish its distinctive taste. Adjust according to your preference.
- Herbs: Fresh herbs like parsley or cilantro provide a bright finish to the dish.
Recipe Steps
- Prep the Chicken: Season chicken thighs with salt, pepper, and spices. In a large pot or Dutch oven, heat some oil over medium-high heat and brown the chicken on both sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add the onions, garlic, and bell peppers, cooking until softened.
- Combine Ingredients: Stir in the rice, ensuring it’s well coated with the oil and vegetables. Add the broth and any additional spices, then return the chicken to the pot, nestling it on top of the rice.
- Cook: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and the chicken is tender, about 20-25 minutes.
- Rest and Serve: Let the dish rest for a few minutes after cooking, then fluff the rice with a fork. Garnish with fresh herbs before serving.
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the microwave or on the stove over low heat, adding a splash of water or broth to keep the rice moist.
Cooking One-Pot Chicken and Rice
Ingredients
- Chicken thighs: 4-6 pieces, bone-in, skin-on (for more flavor)
- Salt and pepper: to taste
- Olive oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Rice: 1 1/2 cups, long-grain (such as Basmati or Jasmine), rinsed and drained
- Chicken broth: 3 cups
- Carrots: 2, peeled and diced
- Peas: 1 cup, frozen or fresh
- Paprika: 1 teaspoon
- Turmeric: 1/2 teaspoon (optional, for color and flavor)
- Bay leaves: 2
- Fresh parsley or cilantro: chopped, for garnish
Instructions
- Prepare the Chicken:
- Season the chicken thighs with salt, pepper, and paprika on both sides.
- In a large pot or deep skillet with a lid, heat the olive oil over medium-high heat. Add the chicken, skin-side down, and cook until the skin is golden and crisp, about 5-7 minutes. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
- Sauté the Aromatics:
- In the same pot, reduce the heat to medium. Add the chopped onion and cook until soft, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Rice and Liquids:
- Stir in the rinsed rice, ensuring it’s well coated with the oil and toasted slightly. Pour in the chicken broth and add the turmeric and bay leaves. Season with a little more salt and pepper.
- Cook the Chicken and Rice:
- Place the chicken thighs back in the pot, skin-side up, along with any juices that have accumulated. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
- Add Vegetables:
- In the last 5 minutes of cooking, add the diced carrots and peas on top of the rice. Cover and let them steam with the rice.
- Finish and Serve:
- Once everything is cooked, remove from heat and let it sit, covered, for 5 minutes to allow all flavors to meld. Remove the bay leaves.
- Fluff the rice with a fork, then garnish with chopped parsley or cilantro before serving.