One Pot Chicken and Rice
why make this recipe
One Pot Chicken and Rice is a fantastic meal choice. It’s hearty, comforting, and full of flavor. The beauty of this dish lies in its simplicity; everything cooks together in one pot, making cleanup a breeze. Plus, you get tender chicken and flavorful rice infused with spices and herbs, perfect for busy weeknights or cozy gatherings.
how to make One Pot Chicken and Rice
Ingredients:
- 1½ cups uncooked basmati rice
- 6 chicken thighs
- 1 ½ tsp mixed herbs (substitute with Italian seasoning or herb de Provence)
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 1 cup chopped onion (any type of onion works)
- 1 Tbsp butter
- 3 cups low sodium chicken stock
- Salt and pepper to taste
- ½ cup green onions for garnish (or substitute with chives, parsley, or coriander)
Directions:
- In a small mixing bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Mix well.
- Rinse the rice until the water runs clear and set aside.
- Place the chicken thighs in a large bowl and coat them with the spice mix, saving about a teaspoon for later.
- Heat olive oil in a pot over medium-high heat. Carefully add the chicken, skin side down, and sear for about 3 minutes on each side until golden brown. Remove the chicken and set aside.
- Sauté the chopped onions in the same pot until they are soft and translucent. Add the butter and stir until melted.
- Add the rinsed rice to the pot and toast it for about one to two minutes. Be careful not to let it stick to the bottom.
- Pour the chicken stock over the rice and add the reserved seasoning. Stir to combine and scrape any bits from the bottom of the pot.
- Taste and adjust the seasoning as needed. Arrange the chicken thighs on top of the rice.
- Cover the pot with a lid and cook on low-medium heat for about 15 to 20 minutes, depending on the type of rice you are using. The rice should be tender, fluffy, and have absorbed all the liquid.
- Garnish with chopped green onions, cover again, and let it sit for 3 minutes. Fluff the rice with a fork and serve.
how to serve One Pot Chicken and Rice
Serve One Pot Chicken and Rice hot, straight from the pot. It’s delicious on its own or with a side salad. You can also serve it with crusty bread to scoop up the flavorful rice and chicken.
how to store One Pot Chicken and Rice
Store any leftovers in an airtight container. Keep it in the refrigerator for up to 3 days. Reheat it gently in the microwave or on the stove with a splash of broth to keep it moist.
tips to make One Pot Chicken and Rice
- Rinse the rice well to remove excess starch for fluffier rice.
- Feel free to add vegetables like peas or bell peppers for extra color and nutrition.
- Adjust cooking time based on your rice type; brown rice may take longer than basmati.
variation (if any)
For a different flavor, try adding coconut milk instead of some of the chicken stock. You can also use boneless chicken breasts or drumsticks if you prefer. For a spicy kick, add some red pepper flakes or chopped jalapeños.
FAQs
Can I use brown rice instead of basmati?
Yes, but brown rice will take longer to cook. Adjust the liquid and cooking time accordingly.
How can I make this dish healthier?
You can use skinless chicken thighs or breasts and add more vegetables like spinach or carrots.
Can I make this recipe in advance?
Absolutely! You can prepare it the night before and simply reheat it. Just ensure it’s stored properly in the refrigerator.
One Pot Chicken and Rice
Ingredients
Main Ingredients
- 1½ cups uncooked basmati rice Rinse well before use.
- 6 pieces chicken thighs Can substitute with boneless breasts or drumsticks.
- 1½ tsp mixed herbs Can substitute with Italian seasoning or herbes de Provence.
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 1 cup chopped onion Any type of onion works.
- 1 Tbsp butter
- 3 cups low sodium chicken stock
- Salt and pepper To taste.
- ½ cup green onions for garnish Can substitute with chives, parsley, or coriander.
Instructions
Preparation
- In a small mixing bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Mix well.
- Rinse the rice until the water runs clear and set aside.
Cooking
- Place the chicken thighs in a large bowl and coat them with the spice mix, saving about a teaspoon for later.
- Heat olive oil in a pot over medium-high heat. Carefully add the chicken, skin side down, and sear for about 3 minutes on each side until golden brown. Remove the chicken and set aside.
- Sauté the chopped onions in the same pot until they are soft and translucent. Add the butter and stir until melted.
- Add the rinsed rice to the pot and toast it for about one to two minutes. Be careful not to let it stick to the bottom.
- Pour the chicken stock over the rice and add the reserved seasoning. Stir to combine and scrape any bits from the bottom of the pot.
- Taste and adjust the seasoning as needed. Arrange the chicken thighs on top of the rice.
- Cover the pot with a lid and cook on low-medium heat for about 15 to 20 minutes, depending on the type of rice you are using. The rice should be tender, fluffy, and have absorbed all the liquid.
- Garnish with chopped green onions, cover again, and let it sit for 3 minutes. Fluff the rice with a fork and serve.
