One Pot Chicken and Rice
One pot chicken and rice combines perfectly fluffy rice with tender, juicy chicken thighs, loaded with flavor, comforting, nourishing, and a super simple, low-fuss meal to make on busy/lazy evenings!
Servings: 5
Equipment
- Instant-read thermometer
Ingredients
- 20.5 oz skinless, boneless chicken thighs 5 of them; skin on or skinless
- 10.2 oz basmati rice 1.5 cups; or another long-grain white rice
- 3 cups chicken stock or vegetable broth or water
- 8.2 oz onion 1 large onion
- 0.5 oz garlic 2 cloves
- 1.5 Tbsp olive oil or another neutral cooking oil
- 2 bay leaves
Seasoning
- 1.5 Tbsp olive oil
- 1/2 Tbsp paprika
- 1 tsp lemon pepper seasoning or use salt, pepper, and fresh lemon zest; or just use salt and pepper if preferred.
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp white pepper powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
Instructions
Cook the Chicken
- Prepare the chicken seasoning by combining all the ingredients in a small bowl and mixing well.
- Use paper towels to pat the chicken thighs dry. Then transfer them to a bowl and cover them with the seasoning blend. Use your hands to massage it into the meat. Ensure it's evenly coated.
- Heat the oil in a large, high-sided pan like a Dutch Oven (use one with a lid) over medium-high heat. Once hot, add the chicken skin-side down and allow it to cook for about 3-4 minutes per side until crispy outside, well browned, tender, and cooked through.Even though it will continue to cook with the rice, I like to use a meat thermometer in the thickest part of the chicken to ensure it has reached at least 160ºF/71ºC.
- Once the chicken is cooked, remove it from the pan, and place it on a plate.
Cook the Rice
- Meanwhile, rinse the rice (until the water runs clear) and mince the garlic and onion.
- Add the onion to the pan, sauteing until translucent (3-5 minutes). Add the garlic and bay leaves and stir well for 30 seconds.
- Add the rice to the pan, stirring well to incorporate. Sauté it for just a minute or two to toast the rice.
- Then pour in the broth, stir well once more to deglaze the pan, and place the chicken over the rice.
- Add the lid and allow it to come to a boil. Then, reduce the heat to a simmer. Allow the rice to cook for 12-15 minutes or until the rice is tender and most of the liquid has evaporated. Then leave it to stand off-heat with the lid on for 3-5 minutes.This process may take up to 20 minutes in total, depending on the pan you're using and the exact heat level.
- Finally, remove the lid, fluff up the rice, then serve and garnish with fresh parsley or with a side of your choice, like a fresh salad. Enjoy!
Notes
To Store: Allow it to cool, then store any leftovers in an airtight container in the fridge for 4-5 days. For food safety reasons, ensure it's in the fridge within 2 hours after cooking.
To Freeze: Rice isn't my favorite ingredient to freeze as the texture can change. However, you can freeze the dish combined or just the leftover chicken in an air tight container for up to 3 months. Thaw it in the refrigerator overnight before reheating it.
To Reheat: For the best results, I recommend reheating the chicken with rice on the stovetop over low heat with a splash of broth and a lid on to help it steam and stay moist. A microwave would also work with a splash of broth.