1-Pot Chicken And Rice Recipe
If you're looking for a complete meal on the easier side, this one-pot chicken and rice is just your ticket. Not only do you have your protein and starch, but the dish also features a few veggies, making it a complete meal. As the title suggests, you only need one pan, which makes for easy cooking and cleanup. Trust us, this recipe is as simple as they come, but thanks to the melody of spices, it doesn't skimp out on flavor one bit.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this quick and easy recipe that would be great for a weeknight meal, especially if you're pressed on time. "I love how hearty and wholesome this easy one pot meal is! Chicken thighs are always really tender and flavorful and pair great with the rice and veggies to make a tasty complete meal," Brookes raves. "One-pot dishes are great to make on a week night as require minimal prep and washing up!"
Gather the ingredients for this 1-pot chicken and rice recipe
The first order of business is to make a list and head to the store. For this recipe, you will need olive oil, chicken thighs, salt, pepper, onion, carrot, garlic cloves, oregano, paprika, chili powder, thyme, white rice, chicken broth, and frozen peas. "Bone-in, skin on thighs are perfect for this dish as you can get the skin super crisp whilst the meat inside stays juicy and tender," Brookes explains of her choice to use chicken thighs.
Cook the chicken thighs
To make this dish, you will need one pot — a high-sided frying pan. Place it on your stove and drizzle in the olive oil. Before adding the chicken thighs to the pan, sprinkle them with a bit of salt and pepper to taste.
Next, toss the thighs into the pan and turn the heat to medium-high. Continue cooking until the chicken gets nice and brown on the outside. The chicken should only take about 3 minutes on each side, so be sure to flip halfway through. Once browned, remove from the pan and set to the side.
Fry the veggies
No need to clean or wipe the pan, as you will need it for this next step — hence the beauty of a one-pot meal. Be sure to keep any leftover oil and burnt bits from the chicken in the pan, which will add flavor. Turn the heat down to medium and add the onion and carrots. Continue frying the two for about 5 minutes until softened. Then, add the garlic and cook with the veggies for another minute.
Spice up the veggies
This dish packs plenty of flavor, and you will add most of your spices in this step. Toss in the oregano, paprika, chili powder, thyme, and some salt and pepper to taste with the veggies. Mix well to combine and cook for about 2 minutes, allowing the flavors to lock in.
Add the rice and chicken
Now, toss the rice in with the veggies and spice and give everything a few good stirs to combine. Then, nestle the chicken thighs into the mixture and add broth on top.
Turn the heat up and bring the liquid to a boil. Once you see bubbles reach the top of the surface, simmer the mixture for 15 minutes. "Remembering to cover the pan is important here as it ensures the chicken and rice cooks through evenly," Brookes says.
Add the peas and serve
The last thing you want to add to the mix is the peas. Then, cover the pan with a lid and let it cook for 2 more minutes. "The flavor is savory and meaty with the herbs and spices coming through too," Brookes explains.
Then, just remove the chicken and rice from the heat and scoop, and serve. "This is great served with a fresh green side salad," Brookes notes, though the dish itself is plenty filling on its own. As for leftovers: "Leftovers should keep well in the fridge up to 3 days and can be reheated in the microwave," Brookes adds.
- 1 tablespoon olive oil
- 6 skin-on, bone-in chicken thighs
- salt, to taste
- pepper, to taste
- 1 onion, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon thyme
- 1 ½ cups uncooked white rice
- 3 cups chicken broth
- 1 cup frozen peas
- Heat the olive oil in a large, high-sided frying pan. Sprinkle the chicken thighs with a little salt and pepper to taste and fry on a medium-high heat until browned on the outside, about 3 minutes each side. Remove the chicken from the pan and set aside.
- Keeping the oil and any burnt bits from the chicken in the pan, reduce the heat to medium and add the onion and carrot. Fry until softened, about 5 minutes. Then add the garlic and fry for another minute.
- Add the oregano, paprika, chili powder, thyme and some salt and pepper to taste. Mix well to combine and cook for about 2 minutes.
- Add the rice and stir until everything is well combined.
- Nestle the chicken into the rice and pour over the broth. Bring to a boil, cover, and simmer for 15 minutes.
- Add the peas and stir. Cover and cook for another 2 minutes.
- Serve right away.
| Calories per Serving | 1,055 |
| Total Fat | 54.5 g |
| Saturated Fat | 14.4 g |
| Trans Fat | 0.2 g |
| Cholesterol | 289.1 mg |
| Total Carbohydrates | 76.9 g |
| Dietary Fiber | 3.5 g |
| Total Sugars | 6.8 g |
| Sodium | 1,474.7 mg |
| Protein | 59.9 g |
