One Pot Rice and Chicken

This One Pot Rice and Chicken is the perfect dish for those busy weekdays when you’re juggling work and everything else, but you don’t want to sacrifice a good meal for your loved ones. With minimal prep and just one pot to clean, this flavorful, hearty meal comes together quickly, ensuring you can enjoy a satisfying and comforting dinner without the hassle.

The One Pot Rice and Chicken is a truly amazing, absolute chicken-winner dinner. The chicken pieces are perfectly seasoned, juicy, and tender. The rice itself is fluffy, with the rich flavors of chicken stock, garlic, and a mix of spices, each bite bursting with deliciousness. As the dish finishes under the broiler, the chicken gets a crispy, golden finish. A perfect balance of savory, comforting, and satisfying flavors that will leave everyone at the table asking for seconds.

Key Ingredients

Chicken Thighs– I like to use bone-in and skin-on chicken thighs. They are so juicy and flavorful, and the skin crisps beautifully when broiled. They also release rich juices that enhance the flavor of the rice during cooking.

Rice– Long-grain rice stays fluffy and doesn’t clump together. It absorbs the stock and seasonings perfectly, creating flavorful and separate grains. Basmati or jasmine rice can also work, but cooking times may vary.

Stock– Stock be it vegetable or chicken adds so much taste and flavor to rice, that water can’t replicate. If using store-bought stock adjust your salt.

Spices- I use paprika, garlic powder, black pepper, and mixed herbs, this spice blend adds depth, warmth, and aroma to the dish.

Onion and Garlic– I love garlic and this combo adds a rich, savory flavor and smells amazing as they cook.

Oil– Need this to brown the chicken to lock in flavor and as a base for sautéing the aromatics. Butter can be used for added richness

Peas– Peas add natural sweetness and bright color. I love to add some peas, they pair wonderfully with savory chicken and rice. Sweetcorn or diced carrots can also be added for a similar pop of color and sweetness.

How to make this one-pot rice

1. Season the Chicken: In a small bowl, mix the paprika, garlic powder, black pepper, salt, and mixed herbs. Add about 2/3 of the spice mix to the chicken and rub mixture all over the chicken pieces. Reserve the remaining spice. If you have time you can marinate the chicken for an even deeper flavor

2. Brown the Chicken: Heat 1 tbsp of oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.

3. Sauté the Onion and Garlic: In the same pot, add the remaining 1 tbsp of oil. Add the chopped onion and minced garlic, and sauté for 2-3 minutes, until softened and fragrant. Add the remaining spice mix and cook for a minute.

4. Cook the Rice: Add the rice to the pot and stir it around to lightly toast it for about 2 minutes. Pour in the stock and add 1 1/2 tsp salt. Stir everything together, then bring the mixture to a boil.

5. Add the Chicken: Place the browned chicken pieces on top of the rice. Cover the pot with a lid and reduce the heat to low. Let it simmer on the stove for about 25-30 minutes, or until the rice and the chicken are cooked through.

6. Broil the Chicken: While the rice is still cooking, preheat your oven’s broiler to high. Once the rice and chicken are cooked, stir in the peas transfer the pot to the oven, and broil for 10 minutes, or until the chicken skin is crispy and golden brown.

7. Serve: Remove the pot from the oven, and allow it to rest for a few minutes. Serve the chicken on top of the rice with some garnish.

Tips for the best rice

Toast the Rice: Sautéing the rice briefly in oil before adding the liquid enhances its flavor and gives it a slightly nutty taste.

Layer the Ingredients Correctly: Place the rice first, followed by the liquid, and finally the chicken on top. This allows the juices from the chicken to infuse the rice as it cooks.

Frequently Asked Questions

1. Can I use a different cut of chicken?
Yes, you can use chicken breasts, thighs, or drumsticks. For boneless cuts, reduce the cooking time to prevent overcooking. Skin-on, bone-in pieces add extra flavor to the dish.

2. Can I substitute the rice?
Yes, you can use basmati, jasmine, or even brown rice, but adjust the liquid and cooking time accordingly. Brown rice, for example, may require more stock and a longer cooking time.

3. Can I make this dish vegetarian?
Absolutely! Replace the chicken with chickpeas, tofu, or hearty vegetables like mushrooms, and use vegetable stock instead of chicken stock.

4. Can I make this dish spicy?
Yes, add chili flakes, cayenne pepper, or a dash of hot sauce for extra heat.

5. Do I need to broil the dish?
Broiling is optional but recommended to give the chicken a crispy, golden finish. If you skip this step, the dish will still be delicious!

6. Can I prepare this dish in advance?
You can prep the ingredients (chop veggies, marinate chicken) in advance. Cook the dish fresh for the best flavor and texture.

What to serve with

Serve your One Pot Rice and Chicken with a light green salad, or with garlic bread or some crunchy coleslaw.

How to store this recipe

Refrigerating: Allow the dish to cool completely, then transfer it to an airtight container. Store in the fridge for up to 3-4 days.

Freezing: Let the dish cool completely before transferring it to a freezer-safe container or freezer bag. For best results, separate the rice and chicken into individual portions. Store in the freezer for up to 2-3 months.

Reheating in the Microwave: Heat on medium heat in a microwave-safe dish, covered, for 2-3 minutes, stirring halfway through. Add a splash of water or stock to prevent it from drying out.

Reheating on the Stove: Reheat in a pot over low heat, stirring occasionally and adding a bit of stock or water to keep the rice moist. Heat until the chicken is fully warmed through.

Enjoy making this One-Pot Rice and Chicken, and don’t forget to explore more delicious recipes on our blog!