One-Pot Chicken and Rice
Chicken thighs seared until golden, then rice and broth go in the same pan and everything cooks together. The rice absorbs all the chicken juices and spiced broth — nothing is wasted, nothing gets washed up separately. One pan, 40 minutes, dinner done.
Ingredients
- 800 gboneless skinless chicken thighs
- 300 glong-grain white rice
- 1 onion
- 4 garlic cloves
- 700 mlchicken broth
- 2 tbspolive oil
- 1 tspsmoked paprika
- 1 tspdried thyme
- 0.5 tspgarlic powder
- 0.5 tsponion powder
- 1 tspsalt
- 0.5 tspblack pepper
- 2 tbspfresh parsley
Method
- Mix the smoked paprika, thyme, garlic powder, onion powder, salt, and pepper. Pat the chicken dry and coat both sides with the seasoning mix.
- Heat olive oil in a large deep skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden. Transfer to a plate.
- In the same pan, reduce heat to medium. Add the diced onion and cook for 3 minutes. Add the minced garlic and cook for 30 seconds.
- Add the uncooked rice and stir for 1 minute to coat it in the oil and juices.
- Pour in the chicken broth and stir. Nestle the chicken thighs on top of the rice. Bring to a boil, then reduce heat to low, cover tightly, and cook for 20 minutes. Do not lift the lid.
- Check that the rice is tender and liquid absorbed. If not, cover and cook 3 to 5 more minutes. Rest covered for 5 minutes. Scatter parsley and serve from the pan.
FAQ
Too much liquid. Reduce broth to 650ml next time. Or: you lifted the lid (steam escapes), or used wrong rice type. Use long-grain, not short-grain.
Yes, but cut into large chunks, sear only 2 minutes per side, and reduce cooking time by 3-5 minutes after adding broth.
One of the best meal prep dishes. Fridge 4 days, freezer 3 months. Add 2-3 tbsp water/broth per portion when reheating.
Carrots/celery: add with onion. Frozen peas/corn: add with broth. Broccoli/spinach: last 5 minutes only.
The basic dish is naturally gluten-free when the stock, spice blends, and any sauces carry a certified gluten-free label. Chicken thighs provide substantial protein, while rice supplies the main carbohydrates. For a higher-protein version, add 150 g of drained chickpeas or serve with plain Greek yogurt. Avoid bouillon cubes containing wheat or barley extract.
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Comments (1)
I never cut into the boneless skinless chicken to check doneness for one-pot chicken and rice. A thermometer preserves the juices; a knife wound lets them escape. Every cut is flavor leaving the meat.