One-Pot Chicken and Rice Recipe – A Simple, Flavorful Family Meal

This One-Pot Chicken and Rice recipe is the ultimate comfort food, combining tender, juicy chicken with fluffy, aromatic rice and a medley of vegetables, all cooked together in one pot. It’s an easy, no-fuss meal that’s perfect for weeknight dinners and will quickly become a family favorite. Just 40 minutes, one pot, and a few simple ingredients are all you need to bring this delicious, wholesome dish to your table.

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Number of Servings: 4
• Serving Size: 1 bowl

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 28g
• Carbohydrates: 50g
• Fat: 15g
• Fiber: 4g
• Sodium: 600mg

Ingredients List

• Chicken thighs (bone-in, skin-on) – 4 pieces (approx. 600g / 1.3 lbs)
• Olive oil – 2 tablespoons
• Salt – 1 teaspoon (divided)
• Black pepper – 1/2 teaspoon
• Paprika – 1 teaspoon
• Garlic powder – 1/2 teaspoon
• Onion – 1 medium, diced
• Garlic cloves – 3, minced
• Bell pepper – 1 large, diced (any color)
• Carrots – 2 medium, diced
• Long-grain white rice – 1 cup (180g)
• Chicken broth – 2 1/2 cups (600ml)
• Frozen peas – 1/2 cup (75g)
• Fresh parsley – 2 tablespoons, chopped (for garnish)

Detailed Method of Preparation

1. Season the Chicken
   Start by seasoning the chicken thighs with 1/2 teaspoon of salt, black pepper, paprika, and garlic powder. Rub the spices into the chicken skin for extra flavor.
2. Sear the Chicken
   Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin side down, and cook for 5 minutes until golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken from the pot and set it aside. It will finish cooking later with the rice.
3. Sauté the Vegetables
   In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 2 minutes until softened. Then add the garlic, bell pepper, and carrots, and cook for another 3-4 minutes until the vegetables are fragrant and slightly tender.
4. Add Rice and Broth
   Stir in the rice, allowing it to lightly toast with the vegetables for 1-2 minutes. Pour in the chicken broth and add the remaining 1/2 teaspoon of salt. Stir everything to combine and bring the mixture to a gentle boil.
5. Return the Chicken
   Place the chicken thighs back into the pot, skin side up, on top of the rice and vegetables. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Check occasionally to ensure the rice is absorbing the liquid without sticking.
6. Add Peas and Finish Cooking
   After 20 minutes, remove the lid and scatter the frozen peas over the top. Cover again and cook for an additional 5 minutes, or until the rice is tender and the chicken is cooked through with an internal temperature of 75°C (165°F).
7. Garnish and Serve
   Remove the pot from heat and let it sit, covered, for 5 minutes. Sprinkle with fresh parsley before serving. Serve each plate with a chicken thigh and a generous helping of the rice and vegetables. Enjoy!

Tips for Culinary Success

• Choose the Right Rice: Long-grain rice works best for this recipe because it stays fluffy and doesn’t become sticky. Avoid using short-grain rice or instant rice as they can get mushy.
• Use Chicken Thighs for Juiciness: Bone-in, skin-on chicken thighs add rich flavor to the dish and stay moist. However, you can substitute with boneless thighs or even chicken drumsticks if preferred.
• Adjust for Extra Veggies: Feel free to add more vegetables, like green beans or zucchini, to make this dish even more nutrient-packed.
• Avoid Lifting the Lid: Try not to open the lid while the rice is cooking, as it can let out the steam needed to cook the rice properly.

Frequently Asked Questions (FAQs)

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can substitute chicken breasts for thighs, but they may cook faster. Check the chicken breast after 15 minutes to avoid overcooking.

Q: Can I make this dish ahead of time?
A: Absolutely! One-Pot Chicken and Rice keeps well in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if needed to keep it moist.

Q: How can I make this dish vegetarian?
A: For a vegetarian version, skip the chicken and use vegetable broth instead of chicken broth. You can add chickpeas, tofu, or extra vegetables like mushrooms for protein and texture.

Q: Can I freeze One-Pot Chicken and Rice?
A: Yes, this dish freezes well. Allow it to cool completely, then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge and reheat on the stove.

There you have it – a warm and satisfying One-Pot Chicken and Rice recipe that’s both hearty and easy to make! Whether it’s for a cozy family dinner or meal prep, this dish brings comfort and flavor in every bite. With minimal cleanup and maximum taste, this is sure to become a staple in your kitchen. Give it a try, and enjoy the delicious simplicity of one-pot cooking!