One-Pot Chicken and Rice

Description

One-Pot Chicken and Rice is a comforting, hearty dish that combines tender, juicy chicken with fluffy, flavorful rice and a medley of vegetables, all cooked together in a single pot. This dish is perfect for busy weeknights, requiring minimal cleanup while delivering maximum flavor. Aromatic herbs, garlic, and onions create a savory base, while the rice absorbs all the delicious juices from the chicken, making every bite rich and satisfying.

Ingredients (Serves 4)

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)

• 1 ½ cups long-grain rice, rinsed

• 3 cups chicken broth (or water + bouillon)

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup carrots, diced

• 1 cup peas (fresh or frozen)

• 1 bell pepper, diced

• 2 tablespoons olive oil

• 1 teaspoon paprika

• ½ teaspoon turmeric (optional, for color and flavor)

• ½ teaspoon black pepper

• 1 teaspoon salt (adjust to taste)

• 1 teaspoon dried thyme or 2 teaspoons fresh thyme

• 1 bay leaf

• Fresh parsley for garnish

Instructions

1. Prep the Chicken: Pat chicken thighs dry with a paper towel. Season with salt, pepper, and paprika.

2. Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken, skin side down, and sear until golden brown (5–7 minutes per side). Remove chicken and set aside.

3. Sauté the Vegetables: In the same pot, add onions, garlic, and bell peppers. Cook until softened, about 3–4 minutes.

4. Add Rice and Spices: Stir in rice, turmeric, and thyme. Cook for 1–2 minutes to lightly toast the rice.

5. Add Broth and Chicken: Pour in chicken broth and return chicken to the pot. Add carrots, peas, and bay leaf. Bring to a boil.

6. Simmer: Reduce heat to low, cover, and simmer for 20–25 minutes, until rice is tender and chicken is cooked through (internal temp 165°F / 74°C). Avoid lifting the lid too often.

7. Rest and Garnish: Turn off heat and let the pot sit, covered, for 5–10 minutes. Fluff rice with a fork, garnish with fresh parsley, and serve.

Notes & Tips

• Chicken Options: Bone-in thighs provide more flavor; use boneless if preferred. Adjust cooking time accordingly.

• Rice Tips: Rinse rice to remove excess starch and prevent stickiness.

• Vegetable Variations: Add mushrooms, zucchini, or corn for more variety.

• Flavor Boost: Squeeze a little lemon juice before serving for a bright, fresh flavor.

• One-Pot Cleaning Hack: Line the bottom with parchment paper before searing chicken if you want even easier cleanup.

Servings

• Serves: 4 adults

• Portion size: 1 chicken thigh + ¾ cup rice + vegetables per serving

Nutritional Information (Approximate per serving)

Note: Values vary depending on specific ingredients and portion sizes.

Benefits

• Balanced Meal: Provides protein from chicken, complex carbs from rice, and fiber from vegetables.

• One-Pot Convenience: Saves time and reduces cleanup.

• Customizable: Easy to swap vegetables or spices to suit dietary preferences.

• Comfort Food: Warm and hearty, perfect for family dinners or meal prep.

Q/A (Common Questions)

Q: Can I use white rice, brown rice, or quinoa?
A: Yes! Adjust liquid and cooking times: brown rice needs more water and ~40 minutes cooking; quinoa cooks faster, about 15 minutes.

Q: Can this be made in advance?
A: Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth.

Q: Can I make it spicy?
A: Absolutely! Add chili flakes, cayenne pepper, or a diced jalapeño while sautéing vegetables.

Q: Can I use chicken breast instead of thighs?
A: Yes, but reduce cooking time to avoid drying out the meat.

Q: Can I freeze leftovers?
A: Yes. Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.