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One-Pot Chicken and Rice Recipe

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4.1 from 77 reviews

  • Author: Alice
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This One-Pot Chicken and Rice recipe features tender, juicy chicken thighs cooked with fluffy, seasoned long-grain white rice and a medley of vegetables. Enhanced with aromatic herbs and spices, this comforting and flavorful meal comes together in a single pot, making it an easy and minimal-cleanup dinner option perfect for busy weeknights.

Ingredients

Chicken

  • 1 1/2 lbs (680 g) boneless, skinless chicken thighs

Rice and Vegetables

  • 1 1/2 cups long-grain white rice
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 bell pepper, diced

Liquids and Fats

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 cups chicken broth

Seasonings and Herbs

  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped

Serving

  • Lemon wedges, for serving

Instructions

  1. Season the Chicken: Pat the chicken thighs dry with paper towels. Sprinkle evenly with paprika, dried oregano, onion powder, salt, and black pepper to season all sides.
  2. Sear the Chicken: Heat olive oil and butter together in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the chicken thighs and sear them for 3–4 minutes per side until they develop a golden crust. Remove the chicken from the pot and transfer to a plate.
  3. Sauté Vegetables: In the same pot, add diced onion, carrot, and bell pepper. Cook, stirring occasionally, for 4–5 minutes until softened and fragrant.
  4. Add Garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant but not browned.
  5. Toast the Rice: Add the long-grain white rice to the pot and stir for 1–2 minutes to lightly toast the grains, coating them with the flavorful oils and vegetables.
  6. Add Broth and Bay Leaf: Pour in the 3 cups of chicken broth and add the bay leaf. Stir to combine all ingredients.
  7. Return Chicken and Simmer: Nestle the seared chicken thighs back into the pot. Increase heat until the mixture comes to a gentle boil.
  8. Cook Covered: Reduce heat to low and cover the pot with a tight-fitting lid. Let it simmer gently for 20–25 minutes, or until the rice is tender and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
  9. Rest and Finish: Remove the pot from heat and let it rest covered for 5 minutes to allow the rice to finish absorbing moisture and to keep the chicken juicy.
  10. Serve: Discard the bay leaf and fluff the rice gently with a fork. Garnish with chopped fresh parsley and serve with lemon wedges on the side for a bright, fresh finish.

Notes

  • Using boneless, skinless chicken thighs ensures juicy and tender meat, but chicken breasts can be substituted if preferred.
  • Avoid lifting the lid during cooking to maintain steam and proper cooking of rice.
  • Rinse the rice thoroughly before cooking to remove excess starch for fluffier results.
  • Feel free to add extra vegetables like peas, corn, or spinach for added nutrition and color.
  • Always confirm the chicken’s internal temperature reaches 165°F (74°C) to ensure it is safely cooked.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://myhomemadecooking.com/one-pot-chicken-and-rice-recipe-2/