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One Pot Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 6 reviews
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Description

This One Pot Chicken and Rice recipe is a comforting and flavorful dish featuring tender chicken thighs cooked with perfectly toasted basmati rice, fragrant herbs, and spices. The chicken is seared to golden perfection before being simmered with rice and onions in savory chicken stock, creating a delicious, all-in-one meal that is easy to prepare and ideal for family dinners.

Ingredients

Chicken and Marinade

  • 6 chicken thighs
  • 1½ tsp mixed herbs (or substitute with Italian seasoning or herb de Provence)
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 Tbsp olive oil

Rice and Base

  • 1½ cups uncooked basmati rice
  • 1 cup onion, chopped (any type of onion)
  • 1 Tbsp butter
  • 3 cups low sodium chicken stock
  • ½ cup green onions, chopped (for garnish, substitute with chives, parsley, or coriander)

Instructions

  1. Mix Spices: In a small mixing bowl, combine the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Mix well. Rinse the basmati rice under cold water until the water runs clear, then set the rice aside to drain.
  2. Marinate Chicken: Place the chicken thighs in a large bowl and add the mixed seasoning, reserving about a teaspoon of the seasoning mix for later use. Toss the chicken well to coat evenly with the spices.
  3. Sear Chicken: Heat olive oil in a large pot or deep skillet over medium-high heat. Carefully place the chicken thighs skin-side down in the hot oil and sear for approximately 3 minutes on each side, or until golden brown. Remove the chicken and set aside on a plate. Optionally, blot excess oil with kitchen paper if necessary.
  4. Add Rice and Onion: In the same pot with the remaining oil and chicken fat, sauté the chopped onions over medium heat until they become soft and translucent. Add the butter and stir until melted. Next, add the rinsed rice and toast it for 1 to 2 minutes, stirring frequently to prevent sticking or burning.
  5. Deglaze and Season: Pour the chicken stock into the pot, add the reserved seasoning mix, and stir to combine. Scrape the bottom of the pan while stirring to deglaze and lift any browned bits. Taste the liquid and adjust the seasoning as needed.
  6. Cook Chicken and Rice: Arrange the seared chicken thighs evenly over the rice mixture. Cover the pot with a lid and reduce the heat to low-medium. Cook for 15 to 20 minutes, or until the rice is tender, fluffy, and the liquid is fully absorbed.
  7. Rest and Serve: Once done, remove the pot from heat. Garnish the rice with the chopped green onions, cover, and let the dish rest for 3 minutes. Fluff the rice gently with a fork before serving. Enjoy your flavorful one pot chicken and rice meal!

Notes

  • Rinsing the rice removes excess starch, preventing it from becoming sticky.
  • Be sure to deglaze the pan after toasting the rice to avoid burning and to add flavor.
  • You can substitute chicken thighs with bone-in or boneless chicken breasts, but adjust cooking times accordingly.
  • The reserved seasoning added with the stock helps build layers of flavor.
  • If you prefer, substitute green onions garnish with chives, parsley, or fresh coriander.
  • This recipe works well in a heavy-bottomed pot or deep skillet with a tight-fitting lid.

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