Quick & Easy One Pot Chicken and Rice Recipe - Dinner!
This culinary creation offers a harmonious blend of tender chicken and fluffy rice, simmered together in a single pot for maximum flavor and minimal cleanup. Infused with aromatic herbs and savory spices, it's a comforting and satisfying meal perfect for any occasion.
Equipment
- Large pot or Dutch oven (at least 6-quart capacity)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Meat Thermometer
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 cup long-grain rice rinsed
- 2 cups chicken broth
- 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 such as peas, carrots, and corn, frozen or fresh (optional)
- 2 tablespoons fresh parsley chopped, for garnish (optional)
Instructions
- Step 1: Saut Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Brown Chicken: Add the chicken pieces to the pot and cook until browned on all sides. It does not need to be fully cooked through at this point.
- Step 3: Add Rice and Broth: Stir in the rinsed long-grain rice, chicken broth, dried thyme, dried rosemary, salt, and pepper. Ensure the rice is evenly distributed in the pot.
- Step 4: Simmer and Cook: Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165F (74C). Do not lift the lid during the simmering process to ensure even cooking.
- Step 5: Add Vegetables (Optional): If using mixed vegetables, stir them in during the last 5 minutes of cooking. Cover and continue to simmer until the vegetables are heated through.
- Step 6: Rest and Garnish: Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the rice to absorb any remaining liquid. Fluff the rice with a fork and garnish with fresh parsley, if desired. Serve hot.
- Optional Tips: For a richer flavor, use bone-in, skin-on chicken thighs. Brown the chicken in batches to avoid overcrowding the pot. Substitute brown rice for long-grain rice, but increase the cooking time to 45-50 minutes and add an extra 1/2 cup of broth. For a spicier kick, add a pinch of red pepper flakes along with the other seasonings.
Notes
Variations
This “Easy one pot chicken and rice recipe” lends itself well to a variety of adaptations to suit individual tastes and dietary needs.
- Ingredient Swaps: The recipe can accommodate various protein sources, such as turkey or sausage, in place of chicken. Different types of rice, like brown rice or basmati rice, can be substituted, though cooking times and liquid ratios may need adjusting. Vegetables can be customized to include seasonal options like butternut squash in the fall or asparagus in the spring.
- Regional Twists: For a Latin American-inspired dish, consider adding diced tomatoes, bell peppers, and a pinch of cumin. A Mediterranean twist could incorporate sun-dried tomatoes, olives, and feta cheese. An Asian-inspired version could include ginger, garlic, soy sauce, and sesame oil.
- Dietary Adjustments: To make the recipe gluten-free, ensure that the chicken broth is certified gluten-free. For a low-sodium version, use low-sodium chicken broth and reduce or eliminate added salt. For a vegetarian or vegan option, substitute tofu or tempeh for the chicken and use vegetable broth.
Serving Suggestions
This dish is versatile and can be served in a variety of ways:
- It serves as a complete and satisfying one-pot meal, ideal for weeknight dinners.
- It pairs well with a side salad, steamed vegetables, or crusty bread.
- It can be served as a base for a more elaborate meal by topping it with a fried egg, avocado slices, or a dollop of sour cream.
- It is suitable for both casual family dinners and more formal gatherings.
Storage Tips
Proper storage ensures that the dish remains fresh and safe for consumption:
- Allow the chicken and rice to cool completely before storing it.
- Transfer the dish to an airtight container.
- Refrigerate for up to 3-4 days.
- For longer storage, freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheat gently on the stovetop or in the microwave until heated through. Add a splash of broth or water if the rice becomes dry during reheating.
Frequently Asked Questions
- Question 1: Can this recipe be made in a slow cooker?
Answer: Yes, it can be adapted for a slow cooker. Brown the chicken and saut the vegetables in a skillet before transferring everything to the slow cooker. Cook on low for 4-6 hours, or until the rice is cooked through. - Question 2: What is the best type of rice to use?
Answer: Long-grain rice is generally recommended as it cooks evenly and doesn’t become too sticky. However, other types of rice can be used with adjustments to the cooking time and liquid ratio. - Question 3: Can I use pre-cooked chicken?
Answer: Yes, pre-cooked chicken can be added during the last 10 minutes of cooking, simply to heat it through. - Question 4: Is it possible to use leftover rice?
Answer: Yes, using leftover rice is possible. Skip adding rice at the beginning of the recipe. During the last 10 minutes of cooking, stir in the leftover rice and ensure it heats through thoroughly. Adjust liquid levels as needed to prevent the dish from becoming too dry or mushy.