Easy Healthy One-Dish Chicken & Rice Recipe!
This simple yet satisfying meal features tender chicken and fluffy rice cooked together in a single pot, infusing each grain with savory chicken flavors. The result is a complete and balanced dish, perfect for a weeknight dinner or a comforting weekend meal. Minimal cleanup and maximum flavor make it a winning combination.
Equipment
- Large Pot or Dutch Oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Meat Thermometer (optional, for checking chicken doneness)
Ingredients
- 8 chicken drumsticks, skin on or off
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth, low sodium
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup mixed vegetables (peas, carrots, corn), frozen or fresh
- Optional: fresh parsley, chopped, for garnish
Instructions
- Step 1: Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken drumsticks and sear on all sides until golden brown. This step enhances flavor and texture. Remove chicken from the pot and set aside.
- Step 2: Saut Aromatics: Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant, stirring occasionally to prevent burning.
- Step 3: Add Rice and Broth: Stir in the rinsed rice, chicken broth, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
- Step 4: Simmer and Cook: Return the chicken drumsticks to the pot, nestling them into the rice mixture. Reduce heat to low, cover, and simmer for 30 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165F (74C).
- Step 5: Add Vegetables: Stir in the mixed vegetables during the last 5 minutes of cooking time, ensuring they are heated through.
- Step 6: Rest and Serve: Remove the pot from the heat and let it stand, covered, for 5-10 minutes before serving. This allows the rice to absorb any remaining liquid and the flavors to meld together.
- Step 7: Garnish and Enjoy: Garnish with fresh parsley, if desired. Serve hot and enjoy the wholesome goodness of this one-dish meal. Optional Tips: For a richer flavor, use bone-in, skin-on chicken thighs instead of drumsticks. To add a spicy kick, include a pinch of red pepper flakes or a diced jalapeo with the onions. If using white rice, reduce the cooking time to 20-25 minutes.
Notes
Variations
- Ingredient Swaps: Skinless chicken thighs can be substituted for drumsticks, reducing the fat content. Quinoa or barley can replace rice for a different grain profile. Vegetable broth can be used in place of chicken broth for a vegetarian option.
- Regional Twists: A Latin-inspired version can include diced tomatoes, cumin, and chili powder. An Asian-inspired variation can incorporate soy sauce, ginger, and sesame oil. A Mediterranean version might include olives, feta cheese, and sun-dried tomatoes.
- Dietary Adjustments: For a lower-carb version, cauliflower rice can be used instead of regular rice. To increase the protein content, add lentils or chickpeas. For a spicier flavor, add red pepper flakes or a diced jalapeo pepper.
Serving Suggestions
“Healthy one dish chicken drumsticks and rice” is a versatile dish suitable for various occasions. It can be served as a comforting weeknight dinner or a potluck dish for gatherings. Serve with a side of steamed green vegetables, such as broccoli or green beans, for a balanced meal. A fresh side salad with a light vinaigrette also complements the dish well. Garnishing with fresh herbs, such as parsley or cilantro, enhances visual appeal and adds a fresh flavor. For a more complete experience, consider pairing it with crusty bread or dinner rolls.
Storage Tips
To maintain freshness, “Healthy one dish chicken drumsticks and rice” should be stored properly. Allow the dish to cool completely before transferring it to an airtight container. Refrigerate within two hours of cooking to prevent bacterial growth. Properly stored, the dish will remain fresh in the refrigerator for up to 3-4 days. For longer storage, the dish can be frozen in freezer-safe containers for up to 2-3 months. When reheating, thaw frozen chicken and rice in the refrigerator overnight before reheating on the stovetop or in the microwave. Add a splash of broth or water during reheating to prevent drying out.
Frequently Asked Questions
- Question 1: Can I use different types of rice?Answer: Yes, different types of rice can be used, such as brown rice, basmati rice, or jasmine rice. However, cooking times may need to be adjusted accordingly.
- Question 2: Can I add more vegetables?Answer: Absolutely. Adding more vegetables, such as bell peppers, zucchini, or spinach, will enhance the nutritional value and flavor of the dish.
- Question 3: How can I prevent the rice from sticking to the bottom of the pot?Answer: Ensure there is enough liquid (broth) and avoid high heat. Stirring occasionally during the cooking process can also help prevent sticking.
- Question 4: Is this recipe suitable for freezing?Answer: Yes, this recipe freezes well. Store it in airtight containers, and thaw completely before reheating for best results.
- Question 5: Can I make this recipe in a slow cooker?Answer: Yes, the recipe can be adapted for a slow cooker. Reduce the amount of broth slightly and cook on low for 4-6 hours, or until the chicken is cooked through and the rice is tender.