Introduction
Chicken and rice is a timeless classic that combines tender, juicy chicken with fluffy, flavorful rice. What makes this dish even more appealing is the ease of preparing it in a single pot.
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Perfect for busy weeknights, meal prepping, or feeding a family, this recipe promises bold flavors, minimal cleanup, and maximum satisfaction. Let’s dive into this one-pot wonder and explore its versatility, step-by-step preparation, and helpful tips to make it your own.
Ingredients
To serve 4-6 people, you will need:
4 bone-in, skin-on chicken thighs (or substitute with drumsticks or boneless thighs)
1 cup long-grain white rice (basmati or jasmine works best)
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 medium carrot, finely diced
1 celery stalk, finely diced
2 cups chicken broth (low-sodium recommended)
1 cup water
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon ground cumin
Salt and pepper, to taste
Juice of half a lemon
Fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
Prep the Chicken
Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and smoked paprika on both sides. This step ensures a flavorful and crispy exterior.
Sear the Chicken
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes per side, or until golden brown. Remove the chicken and set it aside. It will finish cooking later with the rice.
Sauté the Vegetables
In the same pot, add the diced onion, carrot, and celery. Cook for 4-5 minutes until softened and slightly caramelized. Add the minced garlic and sauté for another 30 seconds until fragrant.
Toast the Rice
Stir in the rice, thyme, and cumin, allowing the rice to absorb the flavors for 1-2 minutes. Toasting the rice adds depth to the dish.
Add Liquids
Pour in the chicken broth and water, deglazing the pot by scraping up any browned bits from the bottom. This step ensures every bit of flavor is incorporated.
Return the Chicken
Nestle the seared chicken thighs back into the pot, skin-side up, ensuring they are partially submerged in the liquid. Bring everything to a gentle simmer.
Simmer and Cook
Reduce the heat to low, cover the pot, and let it cook for 20-25 minutes. Check occasionally to ensure the rice doesn’t stick to the bottom. If needed, add a splash of water or broth.
Finish with Lemon and Herbs
Once the rice is tender and the chicken is fully cooked (internal temperature of 165°F or 74°C), remove the pot from heat. Squeeze fresh lemon juice over the dish and garnish with chopped parsley for brightness.
Serve and Enjoy
Serve hot, straight from the pot. Pair it with a simple side salad or steamed vegetables for a well-rounded meal.
Why You’ll Love This Recipe
One-Pot Wonder: Minimal dishes mean more time to relax after dinner.
Customizable: Swap the vegetables, spices, or even the protein to suit your tastes.
Budget-Friendly: Affordable ingredients that stretch to feed the whole family.
Comfort Food: A hearty, flavorful meal that feels like a warm hug.
FAQs About One-Pot Chicken and Rice
1. Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook and requires more liquid. Adjust the cooking time to 40-45 minutes and increase the liquid by about ½ cup.
2. What other vegetables can I add?
This recipe is versatile! You can add peas, bell peppers, zucchini, or mushrooms. Add quicker-cooking vegetables (like peas) during the last 5 minutes of cooking to prevent them from becoming mushy.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water or broth to keep the rice moist.
4. Can I freeze this dish?
Yes, chicken and rice freeze well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
5. Can I make this recipe in an Instant Pot?
Absolutely! Use the Sauté function to sear the chicken and cook the vegetables. Then, add the rice, spices, and liquids. Pressure cook on high for 8 minutes, followed by a quick release.
6. What’s the best way to prevent soggy rice?
Rinse the rice under cold water before cooking to remove excess starch. Also, ensure the liquid-to-rice ratio is accurate.
7. Can I make it dairy-free or gluten-free?
This recipe is naturally dairy-free and can easily be made gluten-free by using certified gluten-free chicken broth.
Tips for Success
Use Bone-In Chicken: Bone-in, skin-on chicken adds more flavor to the dish. However, boneless options can work if you’re in a pinch.
Don’t Rush the Sear: Searing the chicken creates a flavorful crust that enhances the overall taste.
Adjust Seasoning to Taste: Taste the dish at the end and add more salt, pepper, or spices if needed.
Let It Rest: Allow the dish to rest for 5 minutes after cooking to let the flavors meld together.
Final Thoughts
One-pot chicken and rice is the epitome of comfort food that’s easy to prepare, packed with flavor, and endlessly customizable. Whether you’re cooking for a crowd or meal-prepping for the week, this recipe is a keeper. With its combination of tender chicken, fluffy rice, and aromatic spices, it’s sure to become a household favorite. So, grab your pot and get cooking!
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