One Pot Chicken and Rice
A hearty and comforting meal featuring tender chicken and flavorful rice infused with spices, all cooked in one pot for easy cleanup.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to keep it moist. 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. For a different flavor, try adding coconut milk instead of some of the chicken stock.