why make this recipe
One Pot Chicken and Rice is a fantastic choice for a cozy meal. It combines tender chicken thighs with flavorful rice, making it a complete dish from one pot. This recipe is not only simple but also minimizes cleanup, allowing you to enjoy your meal without worrying about a pile of dirty dishes afterward. It’s perfect for any night of the week and is sure to please everyone at your table.
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 onion chopped (any types of onion would work for this recipe)
- 1 Tbsp butter
- 3 cups low sodium chicken stock
- Salt and pepper to taste
- ½ cup green onions to garnish (sub with chives, parsley or coriander)
Directions:
- In a small bowl, mix together the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper.
- Rinse the rice until the water runs clear and set it aside.
- In a larger bowl, add the chicken thighs and coat them with the spice mix, saving about a teaspoon of the mixture for later.
- In a pot, heat olive oil over medium-high heat. Place the chicken thighs skin side down and sear them for about 3 minutes on each side until golden brown. Then, remove the chicken and set it aside on a plate.
- In the same pot, add the chopped onions and sauté them until soft and translucent. Then add the butter and stir until it melts.
- Stir the rinsed rice into the pot and toast it for about one to two minutes; make sure not to let it stick to the bottom.
- Pour the chicken stock over the rice and mix in the reserved seasoning. Scrape the bottom of the pot to deglaze it and prevent burning.
- Taste the mixture and adjust the seasoning if needed.
- Place the chicken thighs over the rice, cover the pot, and cook on low to medium heat for about 15 to 20 minutes, or until the rice is tender and has absorbed the water.
- Finally, garnish the dish with chopped green onions, cover, and let it sit for another 3 minutes. Fluff the rice with a fork and enjoy your meal!
how to serve One Pot Chicken and Rice
This dish is best served directly from the pot. Use a large spoon to scoop chicken and rice onto plates. It pairs wonderfully with a side salad or some steamed vegetables. You can also add extra garnishes like herbs or a squeeze of lemon for more flavor.
how to store One Pot Chicken and Rice
To store leftover One Pot Chicken and Rice, let it cool to room temperature, then transfer it to an airtight container. It can be kept in the fridge for up to 3 days. If you want to store it longer, you can freeze it for up to 3 months. Just make sure to thaw it completely before reheating.
tips to make One Pot Chicken and Rice
- Ensure the chicken thighs are evenly coated in the seasoning for the best flavor.
- Rinse the rice thoroughly to remove excess starch, which helps keep the rice fluffy.
- Adjust cooking time based on the type of rice you use. Basmati rice typically cooks faster than other varieties.
- If you prefer more veggies, feel free to add bell peppers or peas to the dish as it cooks.
variation
For a twist, try adding different spices or vegetables according to your taste preferences. You can substitute chicken thighs with chicken breast or even use chickpeas for a vegetarian version. Experimenting with different herbs can also add a unique flavor.
FAQs
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it will require a longer cooking time and possibly more liquid.
What can I serve with One Pot Chicken and Rice?
This dish is delicious on its own, but you can serve it with a salad or some roasted vegetables for a complete meal.
How can I reheat leftovers?
You can reheat leftovers in the microwave, on the stove with a splash of water, or in the oven until warmed through.
One Pot Chicken and Rice
Ingredients
Method
- In a small bowl, mix together the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper.
- Rinse the rice until the water runs clear and set it aside.
- In a larger bowl, add the chicken thighs and coat them with the spice mix, saving about a teaspoon of the mixture for later.
- In a pot, heat olive oil over medium-high heat. Place the chicken thighs skin side down and sear them for about 3 minutes on each side until golden brown. Then, remove the chicken and set it aside on a plate.
- In the same pot, add the chopped onions and sauté them until soft and translucent. Then add the butter and stir until it melts.
- Stir the rinsed rice into the pot and toast it for about one to two minutes; make sure not to let it stick to the bottom.
- Pour the chicken stock over the rice and mix in the reserved seasoning. Scrape the bottom of the pot to deglaze it and prevent burning.
- Taste the mixture and adjust the seasoning if needed.
- Place the chicken thighs over the rice, cover the pot, and cook on low to medium heat for about 15 to 20 minutes, or until the rice is tender and has absorbed the water.
- Finally, garnish the dish with chopped green onions, cover, and let it sit for another 3 minutes. Fluff the rice with a fork and enjoy your meal!