Why make this recipe
One Pot Chicken and Rice is a delightful dish that combines the rich flavors of seasoned chicken with fluffy rice. It is a comforting meal that is not only easy to prepare but also requires minimal cleanup. This recipe is perfect for busy weeknights when you want something hearty and satisfying without spending too much time in the kitchen. Plus, the use of just one pot means fewer dishes to wash afterward!
How to make One Pot Chicken and Rice
Ingredients:
- 1½ cups uncooked basmati rice
- 6 chicken thighs
- 1½ 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 (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.
- Rinse the rice under water until it runs clear and set aside.
- In a larger bowl, add the chicken thighs and coat them with the seasoning, 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 it aside on a plate.
- In the same pot, sauté the chopped onions in the remaining oil until soft and translucent. Add the butter and stir until it melts.
- Stir in the rinsed rice and toast it for about 1 to 2 minutes, making sure it doesn’t stick to the bottom of the pan.
- Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Scrape the bottom of the pan gently to deglaze it.
- Taste and adjust seasoning as needed.
- Arrange the chicken thighs over the rice, cover the pot with a lid, and cook on low-medium heat for about 15 to 20 minutes depending on the rice you are using. The rice should be tender and fluffy, and the water should be absorbed.
- Garnish the rice with chopped green onions, cover, and let it rest for another 3 minutes. Fluff the rice with a fork, serve, and enjoy!
How to serve One Pot Chicken and Rice
This dish is best served hot. You can portion it out on plates or in bowls. For a touch of freshness, add a sprinkle of extra green onions or herbs on top. It pairs well with a simple green salad or steamed vegetables to balance the meal.
How to store One Pot Chicken and Rice
To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze it for longer storage, and it will last up to 2-3 months. To reheat, simply warm it in the microwave or on the stove with a splash of water to keep it moist.
Tips to make One Pot Chicken and Rice
- Make sure to rinse the rice well to remove excess starch. This will help achieve a fluffier texture.
- You can adjust the seasoning according to your taste.
- For extra flavor, consider adding vegetables like peas or bell peppers along with the rice.
- If you like a bit of heat, add a pinch of cayenne pepper or some red pepper flakes.
Variation
You can easily customize this recipe by using different proteins like chicken breast, thighs, or even shrimp. For a vegetarian version, substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken stock.
FAQs
-
Can I use brown rice instead of basmati?
Yes, you can use brown rice, but the cooking time will be longer. Make sure to adjust the amount of chicken stock as needed. -
Can I make this dish in advance?
Yes, you can prepare this dish in advance and reheat it. Just be sure to store it properly to maintain freshness. -
What can I serve with One Pot Chicken and Rice?
It pairs well with a fresh salad, steamed vegetables, or even crusty bread if you want to soak up the delicious flavors.
One Pot Chicken and Rice
Ingredients
Main Ingredients
- 1.5 cups uncooked basmati rice Rinse well until water runs clear
- 6 pieces chicken thighs Bone-in and skin-on preferred
- 1.5 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
- 0.5 cup green onions For garnish (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.
- Rinse the rice under water until it runs clear and set aside.
- In a larger bowl, add the chicken thighs and coat them with the seasoning, saving about a teaspoon for later.
Cooking
- 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 it aside on a plate.
- In the same pot, sauté the chopped onions in the remaining oil until soft and translucent. Add the butter and stir until it melts.
- Stir in the rinsed rice and toast it for about 1 to 2 minutes, making sure it doesn’t stick to the bottom of the pan.
- Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Scrape the bottom of the pan gently to deglaze it.
- Taste and adjust seasoning as needed.
- Arrange the chicken thighs over the rice, cover the pot with a lid, and cook on low-medium heat for about 15 to 20 minutes until the rice is tender and fluffy.
- Garnish the rice with chopped green onions, cover, and let it rest for another 3 minutes. Fluff the rice with a fork, serve, and enjoy!