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One Pot Chicken and Rice

One Pot Chicken and Rice That Will Wow Your Taste Buds

Discover the delightful One Pot Chicken and Rice recipe that combines juicy chicken, tender rice, and vibrant veggies all in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 8 pieces boneless, skinless chicken thighs provides juicy flavor
  • 2 tablespoons olive oil used for searing
For the Spice Rub
  • 1 teaspoon paprika adds color and a mild flavor
  • 0.5 teaspoon cumin contributes warm, earthy notes
  • 0.5 teaspoon garlic powder enhances savory notes
  • 0.5 teaspoon salt essential for flavor
For the Rice and Vegetables
  • 1 cup parboiled white long grain rice soaks up flavors
  • 1 onion, diced adds sweetness and aroma
  • 2 carrots, peeled and diced provides natural sweetness
  • 2 cloves garlic, minced adds savory goodness
  • 0.33 cup frozen peas added at the end for sweetness
For the Broth and Herbs
  • 1.5 cups chicken broth enriches the rice
  • 0.5 teaspoon oregano adds a herby note

Equipment

  • large sauté pan

Method
 

Steps
  1. In a small bowl, combine cumin, paprika, garlic powder, and salt. Mix well to create the spice rub. Coat the chicken thighs evenly with half of the rub.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add half of the seasoned chicken thighs, searing for about 3-4 minutes on each side until golden-brown. Remove and set aside; repeat with remaining chicken.
  3. In the same pan, add diced onion and peeled, diced carrots. Sauté over medium heat for about 5 minutes until softened. The onion should become translucent.
  4. Stir in parboiled rice and minced garlic. Mix for 1-2 minutes until rice absorbs flavors. The grains should look slightly translucent.
  5. Add chicken broth and oregano, stir to combine, and bring to a gentle boil. Scrape bottom of the pan to deglaze.
  6. Return seared chicken thighs to the pan, reduce heat to low, cover, and let simmer for 15 minutes.
  7. Gently scatter frozen peas over the dish, cover again, and cook for an additional 5 minutes. Ensure liquid is absorbed and everything is cooked through.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For a richer taste, consider deglazing the pan with white wine after sautéing vegetables. Store leftovers in an airtight container in the fridge for up to 3 days.

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