Table of Contents
Why Make This Recipe
One Pot Chicken and Rice is a comforting and delicious meal that brings together tender chicken and fluffy rice, all cooked together in one pot. It’s perfect for busy weeknights when you want something hearty and satisfying without spending a lot of time in the kitchen. Plus, cleanup is a breeze since everything cooks in a single pot!
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 type of onion will work)
- 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 smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper.
- Rinse the rice until the water runs clear and set it aside.
- In a larger bowl, add the chicken thighs and the seasoning, saving about a teaspoon for later. Mix until the chicken is well coated.
- Heat the olive oil in a pot over medium-high heat. Carefully place the chicken in the pot, skin side down, and sear for about 3 minutes on each side until golden brown. Remove the chicken and place it on a plate.
- In the same pot, sauté the chopped onions in the leftover oil until they are soft and translucent. Add the butter and stir until melted.
- Stir in the rinsed rice and toast for about 1-2 minutes, ensuring it doesn’t stick to the bottom of the pot.
- Pour the chicken stock over the rice, add the reserved seasoning, and stir to combine. Scrape the bottom of the pot to deglaze while mixing.
- Taste and adjust the seasoning if needed. Arrange the chicken thighs over the rice, cover the pot with a lid, and cook on low-medium heat for about 15-20 minutes, depending on the rice type. The rice should be tender and fluffy, and the liquid fully absorbed.
- Garnish with chopped green onions, cover, and let it stand for another 3 minutes. Finally, fluff the rice with a fork and serve.
How to Serve One Pot Chicken and Rice
Serve One Pot Chicken and Rice hot, directly from the pot for a family-style meal. You can pair it with a side salad or steamed vegetables for a complete dinner. The flavorful rice and chicken make it a satisfying dish on its own.
How to Store One Pot Chicken and Rice
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pot on the stove or in the microwave, adding a splash of water to keep the rice moist.
Tips to Make One Pot Chicken and Rice
- Make sure to sear the chicken properly; it adds flavor.
- Rinse the rice thoroughly to avoid excess starch and stickiness.
- Adjust the seasoning based on your taste preferences.
- Feel free to add vegetables like peas or carrots for more nutrients.
Variation
You can switch up the protein by using chicken breast or even shrimp. For a vegetarian version, try using tofu or chickpeas and vegetable broth instead of chicken stock.
FAQs
1. Can I use brown rice instead of basmati?
Yes, but you will need to adjust the cooking time and increase the liquid since brown rice takes longer to cook.
2. What can I use instead of chicken thighs?
You can substitute with chicken breasts or drumsticks, but cooking times may vary slightly.
3. Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat it. Just ensure it’s cooled completely before storing it in the fridge.
One Pot Chicken and Rice
A comforting meal of tender chicken and fluffy rice, all cooked together in one pot for easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One Pot Cooking
- Cuisine: American
- Diet: Paleo
Ingredients
- 1½ cups uncooked basmati rice
- 6 chicken thighs
- 1½ tsp mixed herbs (or Italian seasoning)
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 1 cup onion, chopped
- 1 Tbsp butter
- 3 cups low-sodium chicken stock
- Salt and pepper to taste
- ½ cup green onions to garnish
Instructions
- Mix smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper in a small bowl.
- Rinse the rice until the water runs clear and set it aside.
- Add the chicken thighs and remaining seasoning to a larger bowl; mix until coated.
- Heat olive oil in a pot over medium-high heat and sear the chicken skin-side down for 3 minutes on each side.
- Remove the chicken and place it on a plate.
- Sauté chopped onions in the same pot until soft and translucent; add butter and stir until melted.
- Stir in the rinsed rice and toast for 1-2 minutes.
- Pour chicken stock over the rice, add reserved seasoning, and stir to combine.
- Arrange the chicken over the rice, cover, and cook on low-medium heat for 15-20 minutes until rice is tender.
- Garnish with green onions, cover, and let stand for 3 minutes before fluffing with a fork and serving.
Notes
For added nutrition, feel free to include vegetables like peas or carrots. Adjust seasoning to taste.