One-Pot Chicken and Rice is one of those simple, comforting meals that's full of flavor. Juicy chicken thighs and fragrant basmati or jasmine rice cook together in one pot, keeping things easy and mess-free. The simple spices bring out the best in each ingredient, making it a perfect choice for lunch or dinner.
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Its fuss-free cooking process makes it perfect for both beginners and seasoned cooks, making it an ideal choice for a satisfying, home-cooked meal with a personal touch. You can enjoy it on its own, or pair it with roasted vegetables or a fresh salad for a balanced, satisfying meal.
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Ingredients and Substitutions Overview
To make this Chicken and Rice dish, you'll need some simple spice powders and a few aromatic ingredients, all easy to find at most grocery stores. Here’s a look at what you’ll need:
Ingredients for Seasoning
- Chicken Thighs: For the best flavor and juiciness, bone-in, skinless thighs are ideal since the bones add extra moisture and flavor. However, boneless thighs are a great option if you prefer something easier to eat. If you're more into white meat, chicken breast works too, though it may be a bit less juicy.
- Paprika: Adds a gentle heat and vibrant color to the dish. If you like things a little spicier, you can swap it for chili powder, but be sure to reduce the amount slightly so it doesn’t overpower the other flavors.
- Black Pepper: Adds a warm, earthy kick that enhances the overall flavor. Freshly ground pepper works best for a stronger, more vibrant taste, but feel free to use whatever you have on hand.
- Onion Powder: Perfect for adding savory depth without the hassle of chopping. It blends easily into the dish and gives that subtle onion flavor.
- Garlic Powder: It gives that classic garlicky flavor we all love and helps balance the seasonings. If you prefer a stronger garlic taste, fresh garlic works great, but garlic powder is super convenient and blends evenly into the dish.
- Ginger Powder: Adds a subtle warmth and spice. When paired with garlic, it helps mellow out any strong chicken flavors and adds a nice complexity to the overall taste. If you have fresh ginger, you can use that for a bolder flavor, but ginger powder is great for convenience and simplicity.
Additional Ingredients
- Aromatics: A blend of cinnamon stick, cumin seeds, bay leaves, onion, and garlic brings a fresh taste and wonderful aroma to the dish. These are essential for infusing deep, rich flavors throughout the rice and chicken.
- Rice: Go for long-grain varieties for that fluffy texture. Basmati is my top pick for its light, fragrant quality, but regular long-grain or jasmine rice will also give you a great result.
- Butter: Adds a rich, buttery flavor that makes the rice irresistibly soft and delicious.
- Chicken Broth or Stock: While you can use water, cooking your rice in chicken broth or stock adds an extra layer of savory richness, making the dish even more flavorful.
- Oil: Feel free to use your preferred neutral oil for shallow frying the chicken thighs, letting the natural flavors of the chicken shine through.
- Herbs: Garnish your rice with fresh herbs like cilantro, parsley, or mint for a bright, colorful finish. They add a refreshing touch that complements the rice perfectly.
How to Make One-Pot Chicken and Rice?
Let’s start cooking our One-Pot Chicken and Rice recipe with easy-to-follow photos and videos for each step. I’ll guide you through preparing the seasoning, seasoning the chicken, shallow frying the chicken, cooking the rice, and finally, bringing it all together for a delicious one-pot meal. Let’s get started!
Explore a World of Flavored Rice Dishes:
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- Chicken and Rice Casserole
- Hainanese Chicken Rice
- Middle Eastern Chicken and Rice
- Chicken Biryani
- Chicken Fried Rice
- Chicken Mandi
- Nasi Goreng
Chicken and Rice
Enjoy the ease of this One-Pot Chicken and Rice, made with seasoned chicken thighs and fragrant basmati or jasmine rice. It’s simple to make and full of flavor, perfect for lunch or dinner. You can enjoy it on its own or serve it with your favorite veggies and salads for a complete meal.
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Ingredients
For Seasoning the Chicken
- 4 Chicken Thighs, or chicken breast
- ¾ tsp Onion Powder
- ½ tsp Ginger Powder
- ¾ tsp Garlic Powder
- ½ tsp Ground Black Pepper
- 1 tbsp Paprika
- Salt, to taste
For Pan Frying the Chicken
- 2 tbsp Oil, or adjust to pan-fry chicken thighs
Other Ingredients
- 1½ cup Long Grain Rice, I have used Basmati here
- 2 tbsp Unsalted Butter
- ¼ cup Onion, chopped
- 1 tbsp Garlic, Chopped
- ½ tsp Cumin Seeds
- 1 Cinnamon Stick
- 2 Bay Leaves
- 3 cup Chicken Broth, or stock
- Cilantro Leaves, or parsley or mint leaves to garnish
Instructions
Preparing the Seasoning
- In a bowl, combine onion powder, ginger powder, garlic powder, paprika, black pepper, and a pinch of salt. Mix well to evenly blend the spices. This seasoning will be used to season the chicken and to flavor the rice before cooking.
Seasoning the Chicken
- Place the chicken thighs in a bowl and sprinkle about ⅓ of the seasoning mix on top. Generously coat the chicken, then flip and sprinkle another ⅓ on the other side, making sure all sides are evenly covered. Reserve the remaining ⅓ for later, to be added during the rice preparation.
- Let the seasoned chicken rest for at least 10 minutes to allow the flavors to infuse. If you have more time, marinating a bit longer will give even better flavor.
Pan Frying the Chicken
- Heat a bit of oil in a large pan over medium heat. Once the oil is hot, carefully place the seasoned chicken thighs in the pan. Fry the chicken for about 5 to 7 minutes on each side, or until it’s golden brown and crispy on the outside. Don’t worry if the chicken isn’t fully cooked through at this point, as it will continue cooking with the rice later.
- Once the chicken is seared, remove it from the pan and set it aside on a plate. Don’t forget to save any juices that are released during searing—they add extra flavor and can be mixed into the rice later. You can also leave a bit of the fond (browned bits) in the pan for even more depth of flavor in the next steps.
Making Chicken and Rice
- While the chicken rests, rinse the rice in clean water 2 to 3 times, until the water runs clear. This step is important because it removes excess starch, which helps prevent the rice from becoming too sticky or mushy. Set the rinsed rice aside to drain.
- In the same pan you used for the chicken, add a tablespoon of butter. Once the butter has melted, add bay leaves, a cinnamon stick, cumin seeds, onion, and garlic. Sauté the mixture for a few minutes, stirring constantly, until the ingredients become fragrant and the onions turn soft and slightly golden. This adds depth to the dish and enhances the aroma.
- Add the reserved seasoning powder to the pan and sauté until the raw aroma fades away. This step helps the spices fully integrate into the dish, becoming fragrant and enhancing the overall flavor.
- Pour in the chicken broth, making sure to scrape up any browned bits stuck to the bottom of the pan—these bits add extra flavor. Stir well to combine everything, then bring the broth mixture to a rolling boil, allowing the flavors to fully infuse.
- Once the broth is boiling, add the rinsed Basmati rice, stirring it thoroughly to make sure it’s evenly coated and well mixed with the broth and aromatics. Bring the mixture back to a full boil. This helps the rice start absorbing the flavors from the broth.
- After the rice comes to a boil, carefully place the browned chicken thighs on top of the rice, arranging them evenly across the surface. Drizzle any reserved chicken juices over the chicken and rice—this adds moisture and a rich, savory flavor to the dish.
- Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15 to 20 minutes. Avoid lifting the lid during this time to keep the steam inside, which is essential for evenly cooking both the rice and chicken. Once done, both should be fully cooked, with the rice tender and the chicken juicy.
- After the cooking time, remove the lid and let the dish rest for a couple of minutes. Then, gently fluff the rice with a fork to separate the grains and release the steam. For extra freshness and color, garnish with chopped coriander, parsley, or mint leaves. Your flavorful Chicken and Rice is now ready to serve!
Serving
- Enjoy this savory Chicken and Rice on its own, or pair it with your favorite side dish for a truly satisfying meal. For more ideas, be sure to check out our Serving Suggestions section below.
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Chef's Notes and Tips
Here are some helpful tips to perfect your Chicken and Rice at home:
- Rice Selection: Long-grain rice, like Basmati, is ideal for its fluffy texture and aromatic fragrance. If you don’t have Basmati, jasmine or white rice will work just fine, though they may be a bit softer. Brown rice is a healthier alternative but may require a bit more liquid and longer cooking time.
- Rice to Liquid Ratio: The right rice-to-liquid ratio is key. For this recipe, a 1:2 ratio works best, meaning for every cup of rice, use 2 cups of liquid like chicken broth. This helps the rice cook perfectly—fluffy and flavorful without being mushy or undercooked. Using chicken broth instead of water adds a rich, savory flavor to the rice.
- Chicken Choices: Bone-in, skinless chicken thighs add moisture and richness to the dish, as the bone helps retain flavor. Boneless thighs are quicker to cook and easier to eat. If you prefer chicken breast, be sure to adjust the cooking time—breast cooks faster and can dry out if overcooked, so watch it closely after searing.
- Sear in Batches: If your pan isn’t large enough to comfortably sear all the chicken at once, sear in batches. Crowding the pan can cause the chicken to steam rather than brown, which affects the flavor and texture.
- Deglazing the Pan: After searing the chicken and sautéing the aromatics, consider deglazing the pan with a splash of broth or water. This helps lift any flavorful bits stuck to the bottom of the pan, adding extra depth to the dish.
- Checking for Doneness: Test the rice for doneness before turning off the heat. If the rice is still firm, add a small amount of liquid (broth or water) and let it cook for a few more minutes. This step helps prevent undercooked rice while keeping it from getting too mushy.
- Resting Time: After cooking, let the chicken and rice rest with the lid on for about 5 minutes before serving. This allows the chicken juices to redistribute, keeping the meat moist and flavorful, and gives the rice time to absorb any remaining liquid, resulting in a fluffier texture. Skipping this step could lead to drier chicken and less fluffy rice.
- Add Vegetables: You can easily add vegetables like peas, or carrots to the dish. These not only boost nutrition but also add texture and color, making the meal more visually appealing and well-rounded.
Nutrition Info
Serving: 1serving | Calories: 691kcal | Carbohydrates: 62g | Protein: 30g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 153mg | Sodium: 772mg | Potassium: 491mg | Fiber: 2g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Chicken and Rice is a feast on its own, but here are some ideas to take your meal to the next level:
- Green Salad: A fresh green salad with a light vinaigrette adds a vibrant and healthy balance to the rich flavors of the dish.
- Roasted Vegetables: Add a burst of color and nutrition with roasted seasonal veggies like green beans, asparagus, or broccoli. It's a delicious and wholesome side that’s also visually appealing.
- Steamed Broccoli or Green Beans: Lightly steamed broccoli or green beans make a simple, nutritious side that complements the dish without overpowering it.
- Pickled Vegetables: Add a tangy twist with quick-pickled veggies like carrots or radishes. Their crunch and tang provide a nice texture contrast.
- Fruit Salad: Round out the meal with a light, sweet fruit salad, offering a refreshing finish to your dining experience.
- Corn on the Cob: Lightly boiled or grilled corn brings a smoky, sweet flavor that pairs well with the savory Chicken and Rice.
- Dips: Raita, Tzatziki Sauce, and Hummus are all great options that add a cool, creamy contrast to the rich flavors of Chicken and Rice.
- Roasted Potatoes: Crispy roasted potatoes with herbs offer a heartier option that pairs beautifully with the flavors in the chicken and rice.
Storage Suggestions
This One-Pot Chicken and Rice is best when it’s freshly made, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 2 days. When reheating, just warm it gently in the microwave or on the stove, and add a little broth or water to keep the rice nice and moist.
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