Why Make This Recipe
One Pot Chicken and Rice is the perfect dish for busy weeknights or cozy family dinners. It is simple, satisfying, and requires minimal cleanup since everything is cooked in one pot. With a blend of flavorful spices, tender chicken, and fluffy rice, this dish is sure to please everyone at the table. Plus, it’s easy to customize, making it a versatile meal for any occasion.
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 mixing bowl, add smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Mix well to combine.
- Rinse the rice until the water runs clear and then set it aside.
- Add the chicken thighs to a larger bowl and coat them with the seasoning mixture, reserving about a teaspoon for later.
- Heat olive oil in a pot over medium-high heat. Carefully add the chicken, skin side down, and sear for about 3 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
- In the same pot, sauté the chopped onions in the hot oil until they become soft and translucent. Add the butter and stir until melted.
- Stir in the rinsed rice and toast it for about 1 to 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 and prevent the rice from burning.
- Taste and adjust the seasoning if needed. Place the chicken thighs on top of the rice.
- Cover the pot with its lid and cook on low-medium heat for about 15 to 20 minutes, depending on the type of rice you are using. The rice should be tender, fluffy, and the liquid fully absorbed.
- Garnish with chopped green onions, cover, and let it stand for another 3 minutes. Fluff the rice with a fork and enjoy your delicious meal!
How to Serve One Pot Chicken and Rice
Serve One Pot Chicken and Rice hot right from the pot. It pairs well with a side salad or steamed vegetables if you want to add a fresh touch. You can also sprinkle extra herbs or green onions on top for added flavor and color.
How to Store One Pot Chicken and Rice
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop, adding a splash of chicken stock or water if the rice dries out.
Tips to Make One Pot Chicken and Rice
- Make sure to rinse the rice well to remove excess starch, which helps in achieving fluffy rice.
- Feel free to swap chicken thighs for chicken breasts if you prefer leaner meat, but remember to adjust cooking times as breasts may cook faster.
- Experiment with different herbs and spices for unique flavor profiles.
Variation
You can easily add vegetables like peas, carrots, or bell peppers to the pot for more nutrition. Just add them in with the rice and chicken stock for a complete meal.
FAQs
Can I use brown rice instead of basmati rice?
Yes, but you will need to adjust the cooking time and increase the amount of chicken stock. Brown rice usually takes longer to cook.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free chicken stock.
Can I freeze One Pot Chicken and Rice?
Yes, you can freeze leftovers for up to 3 months. Thaw in the refrigerator before reheating.
One Pot Chicken and Rice
Ingredients
Main Ingredients
- 1.5 cups uncooked basmati rice Rinse until the water runs clear.
- 6 chicken thighs Skin-on preferred for flavor.
- 1.5 tsp mixed herbs Can substitute with Italian seasoning or herb de Provence.
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp olive oil For searing the chicken.
- 1 cup onion, chopped Any type of onion works.
- 1 Tbsp butter To enhance flavor.
- 3 cups low sodium chicken stock Adjust volume if using brown rice.
- Salt and pepper to taste
- 0.5 cup green onions, chopped For garnishing, can substitute with chives, parsley, or coriander.
Method
Preparation
- In a small mixing bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Mix well.
- Rinse the basmati rice until the water runs clear and set aside.
- Coat the chicken thighs with the seasoning mixture, reserving about a teaspoon for later use.
Cooking
- Heat olive oil in a pot over medium-high heat. Add the chicken, skin side down, and sear for about 3 minutes on each side until golden brown. Remove and set aside.
- In the same pot, sauté the chopped onions until soft and translucent. Add the butter and stir until melted.
- Stir in the rinsed rice and toast for 1 to 2 minutes, ensuring it doesn’t stick.
- Pour chicken stock over the rice, add the reserved seasoning, and stir to combine while scraping the bottom to deglaze.
- Adjust the seasoning if necessary. Place the chicken thighs on top of the rice.
- Cover the pot and cook on low-medium heat for about 15 to 20 minutes, depending on rice type, until tender and liquid is absorbed.
- Garnish with chopped green onions, cover, and let it stand for another 3 minutes. Fluff the rice with a fork and serve.