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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 35

Servings servings

Calories 691

Author Sangeetha Vel

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

US Customary - Metric

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.

Notes

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

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