One Pot Chicken and Rice
So… One Pot Chicken and Rice (and how it’s practically family at this point)
Let me tell you, there’s nothing like that moment when you realize you’ve only got one clean pot left and, miraculously, it’s exactly the one you need for this dish. That’s how my love affair with One Pot Chicken and Rice started. I think I first cobbled it together during a frantic Tuesday, when the fridge was almost empty and, honestly, I wasn’t in the mood for another round of takeout (my wallet definitely cheered that decision). It’s become my comfort meal—sometimes I make it purely for the leftovers, which are somehow even better the next day. And yes, in case you’re wondering, I do eat it straight from the pot sometimes.
Funny story: once, I tried making it after a long day at work, and accidentally grabbed cinnamon instead of paprika. Let’s just say, stick to the paprika. Unless you’re feeling ~very~ adventurous; I’m not here to judge, but you have been warned!
Why You’ll Love This (Or, “Why I Keep Making It”)
I make this when I just can’t deal with a pile of dishes staring from the sink. My family goes wild for this chicken and rice combo—okay, except for my youngest, who claims all rice is “suspicious” unless there’s melted cheese involved (kids, right?).
Sometimes I throw this together when we’ve got friends over, because it’s the kind of meal that makes people think you worked hard, even if you didn’t. And if you ever get that “wait, is this really all I need to do?” feeling—yep, that’s intentional. I used to overthink it, but honestly, simple wins.
What You’ll Need (and how I fudge it sometimes)
- 4 chicken thighs (bone-in, skin-on is my go-to, but boneless/skinless works—just don’t tell my granny, she’d say it’s not the same)
- 1 1/2 cups long grain white rice (I also use jasmine rice if it’s lurking in the cupboard; brown rice is okay, but add more liquid and time)
- 3 cups chicken broth (or, on lazy days, water and a stock cube, which is honestly fine)
- 1 big onion, chopped
- 2 garlic cloves, minced (I’ve used the jar stuff and survived, so no shame)
- 1 carrot, diced (or a handful of frozen peas; sometimes both if I’m feeling wild)
- 1 tsp paprika (sweet, smoked, or whatever’s handy—just don’t grab cinnamon… see above)
- 1/2 tsp dried thyme (fresh is lovely if you’re feeling fancy)
- Salt and pepper, to taste (I always go heavy on the pepper, but that’s me)
- 2 tbsp olive oil (or, if you run out like I did last week, a blob of butter works)
How I Throw This Together (with a few detours)
1. Heat up a big pot (Dutch oven is ideal; but any heavy-bottomed pot will do the trick) with the olive oil over medium heat. Pat those chicken thighs dry (they crisp up better), season ‘em with salt and pepper, then brown both sides—about 5 minutes per side. Don’t worry if some skin sticks; it adds flavor (or that’s my excuse anyway). Remove chicken once golden.
2. Toss in the chopped onion and carrot. Sauté until softened, about 5 minutes. I usually scrape up any brown bits from the bottom around now—it’s where all the flavor hides. Add garlic, cook for another minute. This is the point where my kitchen starts to smell like I actually know what I’m doing (I rarely do).
3. Stir in the rice, paprika, thyme, and a bit more salt and pepper. Let the rice toast a minute or two, so it gets a little nutty. Pour in the broth. Give everything a good stir, then snuggle the chicken thighs back in, skin side up. If you see a weird puddle of oil floating around? Don’t panic; it sorts itself out.
4. Bring it all to a gentle simmer—cover, lower the heat, and let it cook for about 20-25 minutes. I check at 20, poke around to make sure the rice isn’t glued to the bottom, and sometimes sneak a bite (chef’s tax, right?).
5. Turn off the heat, let it sit covered for another 5-10 minutes. The rice keeps absorbing flavor, and this is also when I usually try to convince myself not to eat straight from the pot. Fluff the rice, serve, and brace yourself for the stampede—at least that’s how it goes in my house.
Notes (Things I Learned the Hard Way)
– Don’t be tempted to peek too often while it cooks, or you’ll lose the magic steam. Ask me how I know.
– If you use brown rice, you’ll need at least 10 more minutes and maybe an extra splash of broth. I always forget this and end up adding water at the last minute.
– Chicken breasts work, but can dry out—keep an eye on them (or just embrace the thighs, honestly).
Variations I’ve Tried (and One Epic Fail)
– Swapped peas for chopped bell peppers for color—good move.
– Added a dash of turmeric once—turned it a beautiful yellow, but nobody commented so maybe stick to paprika.
– Tried with wild rice once. Let’s just say… it looked great on Instagram, but the texture was bizarre. Maybe don’t.
– Chorizo instead of chicken? Actually kind of amazing, but skip the paprika or it gets too smoky.
Equipment (But Don’t Stress)
I use my trusty Dutch oven (she’s a beast!), but honestly, any pot with a lid works. No Dutch oven? I’ve done this in a big deep frying pan with foil over the top. Not fancy, but it gets the job done.
How to Store (Though Good Luck Having Leftovers)
Pop leftovers in an airtight container. They’ll keep in the fridge for 2-3 days, and reheat nicely in the microwave. Though—honestly—in my house, it never lasts more than a day! If you’re more disciplined than me, you can also freeze portions (wrap tightly, avoid freezer burn). Quick tip: sprinkle a bit of water before reheating so the rice doesn’t go all cardboardy.
Serving Ideas (Or: What’s with the Pickles?)
I love this with a big heap of chopped fresh parsley on top, or a squeeze of lemon if I’m feeling posh. Sometimes, my husband insists on a side of pickles—don’t ask me why, but it’s become a thing here. Oh, and if you’re into spicy stuff, a blob of chili crisp is *chef’s kiss* (I order mine from Fly By Jing—seriously, worth it).
Pro Tips (From a Person Who’s Messed Up Before)
– I once tried to rush the browning step—big mistake, the flavor just wasn’t there. Take the extra few minutes, trust me.
– Don’t be afraid to let the rice get a little crispy at the bottom; it’s the best part. (Except when it’s burnt, then it’s not.)
– If you run out of broth, I’ve totally used a bouillon cube and water. Actually, I find it works better if you dissolve the cube first. Live and learn.
FAQ (Because People Actually Ask Me These Things)
Can I use brown rice?
Yep, but you’ll probably need to add at least 10 more minutes to the cook time and another half cup of broth. Sometimes I forget and end up with crunchy rice—don’t be like me!
What’s the best pot for this?
Dutch oven is classic, but honestly, any deep pan with a lid will do. Once, I even made it in my slow cooker—took ages, but it was alright.
Do I have to brown the chicken?
Technically, no, but the flavor is better if you do. On days when I’m in a rush, I don’t. It’s still good—it’s just less golden and photogenic (not that my family cares).
Is it freezer friendly?
It is, but it’s best eaten fresh. If you do freeze it, check out these rice freezing tips from Serious Eats; they know their stuff.
Can I make it vegetarian?
Absolutely—swap chicken for mushrooms and add extra veggies. I sometimes throw in chickpeas, too. You might want a bit more seasoning, but it works.
Oh, and if you’re looking for an insanely good homemade stock recipe, I love this one from Bon Appétit—it’s simple but makes a huge difference.
Anyway, let me know if you try this One Pot Chicken and Rice! Or if you accidentally add cinnamon, too. Would love to hear I’m not the only one.
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into pieces
- 1 cup long grain white rice, rinsed
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add the chicken pieces, season with salt, pepper, and paprika, and cook until browned on all sides, about 5 minutes.
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2Add the diced onion, carrot, and garlic to the pot. Sauté for 3-4 minutes until the vegetables are softened.
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3Stir in the rice and dried thyme, mixing well to coat the rice with the oil and spices.
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4Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
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5Stir in the frozen peas and cook for an additional 2-3 minutes until heated through. Adjust seasoning if needed and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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