Why Make This Recipe
One Pot Chicken and Rice is a perfect dish for anyone looking for a hearty meal with minimal cleanup. This comforting recipe combines juicy chicken thighs with flavorful rice, all cooked together in one pot. Whether you’re busy with family or just want a simple weeknight dinner, this recipe is a winner.
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 herbs 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 would 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 mixing bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Set aside.
- Rinse the rice under cold water until the water runs clear, then set aside.
- In a bigger bowl, add the chicken thighs and coat them with the seasoning mixture, saving about a teaspoon for later.
- Heat olive oil in a pot over medium-high heat. Carefully place the chicken thighs, skin side down, and sear for about 3 minutes on each side until golden brown. Remove the chicken and set it on a plate.
- In the same pot, sauté the chopped onions in the hot oil until soft and translucent. Add butter and stir until melted.
- Stir in the rinsed rice and toast it for about a minute or two, making sure it doesn’t stick to the bottom of the pot.
- Pour the chicken stock over the rice and add the reserved seasoning. Stir to combine, scraping the bottom of the pot to deglaze it.
- Taste and adjust the seasoning if needed. Arrange the chicken thighs over the rice, cover the pot, and cook on low-medium heat for about 15 to 20 minutes, depending on the rice type. The rice should be tender, fluffy, and the water absorbed.
- Garnish with chopped green onions, cover, and let it sit for another 3 minutes. Fluff the rice with a fork, serve, and enjoy!
How to Serve One Pot Chicken and Rice
Serve this dish warm, directly from the pot. Pair it with a side salad or some steamed vegetables to create a complete meal. The flavorful rice and tender chicken make it satisfying enough to enjoy on its own or as part of a larger feast.
How to Store One Pot Chicken and Rice
Store any leftovers in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. To reheat, simply warm it in the microwave or on the stove with a splash of chicken stock to revive the moisture.
Tips to Make One Pot Chicken and Rice
- Rinse the rice thoroughly to remove excess starch, which helps prevent it from becoming sticky.
- Adjust the seasoning to your taste; feel free to add more herbs or spices if you like.
- Make sure not to lift the lid while cooking, as this can release steam and affect the cooking time.
Variation
You can easily modify this recipe by adding vegetables such as bell peppers, peas, or carrots. You can also substitute chicken thighs with chicken breasts or even try it with other proteins like shrimp.
FAQs
1. Can I use brown rice instead of basmati rice?
Yes, but be aware that brown rice has a longer cooking time. You may need to add more liquid and adjust the cooking time accordingly.
2. Is it necessary to sear the chicken first?
While searing adds extra flavor and a nice texture, you can skip this step if you prefer. Just cook the chicken directly in the pot with the rice.
3. Can I make this recipe in advance?
Yes, you can prepare it ahead of time and reheat it when needed. Just be sure to store it properly to maintain freshness.
One Pot Chicken and Rice
Ingredients
Method
- In a small mixing bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Set aside.
- Rinse the rice under cold water until the water runs clear, then set aside.
- In a larger bowl, add the chicken thighs and coat them with the seasoning mixture, saving about a teaspoon for later.
- Heat olive oil in a pot over medium-high heat. Carefully place the chicken thighs skin side down, and sear for about 3 minutes on each side until golden brown. Remove the chicken and set it on a plate.
- In the same pot, sauté the chopped onions in the hot oil until soft and translucent. Add butter and stir until melted.
- 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 pot.
- Pour the chicken stock over the rice and add the reserved seasoning. Stir to combine, scraping the bottom of the pot to deglaze it.
- Taste and adjust the seasoning if needed. Arrange the chicken thighs over the rice, cover the pot, and cook on low-medium heat for about 15 to 20 minutes, or until rice is tender and water is absorbed.
- Garnish with chopped green onions, cover, and let it sit for another 3 minutes. Fluff the rice with a fork, serve, and enjoy!