why make this recipe
One Pot Chicken and Rice is a fantastic recipe for those looking to create a delicious meal without many dishes to wash afterward. It’s simple, comforting, and packed with flavor. This dish allows the chicken and rice to cook together, blending the flavors perfectly. Plus, it’s a great option for busy weeknights or when you want to impress guests with minimal effort.
how to make One Pot Chicken and Rice
Ingredients:
- 1½ cups uncooked basmati rice
- 6 chicken thighs
- 1 ½ tsp mixed herbs (or 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
- 1 Tbsp butter
- 3 cups low sodium chicken stock
- Salt and pepper to taste
- ½ cup green onions to garnish
Directions:
- In a small bowl, mix together the smoked paprika, mixed herbs, onion powder, garlic powder, salt, and pepper.
- Rinse the basmati rice under cold water until the water runs clear, then set it aside.
- Coat the chicken thighs with the seasoning mix you just prepared.
- Heat the olive oil in a pot over medium-high heat. Sear the chicken thighs on each side until they are golden brown, and then set them aside.
- In the same pot, sauté the chopped onions until they are soft. Add the butter and let it melt.
- Toast the rinsed rice in the pot for 1-2 minutes, stirring frequently.
- Pour in the chicken stock and add the reserved seasoning mix. Stir well and deglaze the pot by scraping any bits stuck to the bottom.
- Place the chicken on top of the rice, cover the pot, and cook on low to medium heat for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Once cooked, garnish with green onions, let the dish stand for 3 minutes, then fluff the rice and serve hot.
how to serve One Pot Chicken and Rice
Serve One Pot Chicken and Rice warm, straight from the pot. It pairs well with a fresh salad or steamed vegetables on the side for a complete meal. You can also serve it with a squeeze of lemon for a zesty kick.
how to store One Pot Chicken and Rice
Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. You can also freeze the dish for up to 3 months. To reheat, simply heat in the microwave or on the stove until warmed through.
tips to make One Pot Chicken and Rice
- Always rinse the rice to remove excess starch, which can make the dish stickier.
- Feel free to add your favorite vegetables like peas or carrots for additional nutrition and flavor.
- If you prefer, you can replace chicken thighs with chicken breasts or even use skinless chicken for a lighter option.
variation
You can try different seasonings according to your taste. For a spicy kick, add some red pepper flakes. Alternatively, you can use other grains like quinoa instead of rice for a healthier option.
FAQs
1. Can I use brown rice instead of basmati rice?
Yes, you can use brown rice, but note that it will require a longer cooking time and more liquid. Adjust the cooking time according to the type of rice you’re using.
2. What can I substitute for chicken thighs?
You can use chicken breasts or drumsticks if you prefer. Just adjust the cooking time depending on the cut of chicken.
3. Can I prepare this dish in advance?
Yes! You can prepare the dish ahead of time, cool it down, and store it in the fridge. Reheat it gently when you’re ready to serve.
Print
One Pot Chicken and Rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A simple and comforting one-pot meal that blends the flavors of chicken and rice perfectly, ideal for busy weeknights.
Ingredients
- 1½ cups uncooked basmati rice
- 6 chicken thighs
- 1½ tsp mixed herbs (or 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
- 1 Tbsp butter
- 3 cups low sodium chicken stock
- Salt and pepper to taste
- ½ cup green onions to garnish
Instructions
- In a small bowl, mix together the smoked paprika, mixed herbs, onion powder, garlic powder, salt, and pepper.
- Rinse the basmati rice under cold water until the water runs clear, then set aside.
- Coat the chicken thighs with the seasoning mix.
- Heat the olive oil in a pot over medium-high heat. Sear the chicken thighs on each side until golden brown, then set aside.
- In the same pot, sauté the chopped onions until soft, then add the butter and melt.
- Toast the rinsed rice in the pot for 1-2 minutes, stirring frequently.
- Pour in the chicken stock and add the reserved seasoning mix. Stir well and deglaze the pot.
- Place the chicken on top of the rice, cover the pot, and cook on low to medium heat for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Garnish with green onions, let it stand for 3 minutes, fluff the rice, and serve hot.
Notes
You may substitute chicken thighs with chicken breasts for a leaner option. Rinse the rice to avoid stickiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg