One-Pot Chicken and Rice is a comforting and versatile dish that combines tender chicken pieces with flavorful rice cooked together in a single pot, making for an easy and satisfying meal. This dish traces its roots to various global cuisines, including Spanish, Middle Eastern, and Asian influences, where combining protein and grains in one pot has been a practical, nourishing, and time-saving cooking method for centuries. The core ingredients usually include chicken, rice, broth, aromatics like onions and garlic, and a mix of spices and herbs that can be adapted based on regional preferences or personal taste.
Typical add-ins such as vegetables like peas, carrots, or bell peppers enhance the nutritional profile and add color and texture to the dish. Preparing One-Pot Chicken and Rice involves searing the chicken to lock in flavor, sautéing the aromatics, then adding rice and liquid to simmer together until perfectly cooked, allowing the rice to absorb all the savory juices.
Tips for the perfect dish include ensuring the chicken is well-seasoned before cooking, using the right type of rice—usually long grain or basmati—and avoiding stirring once the liquid is added to maintain the rice’s texture and avoid mushiness.
Variations abound, including using different proteins like turkey or tofu, swapping out vegetables, or experimenting with spices such as turmeric, saffron, or cumin to reflect diverse cultural tastes.
Health considerations focus on balancing lean protein and whole grains while managing sodium content by opting for low-sodium broth and minimizing added salt. This dish provides a balanced mix of carbohydrates, protein, and essential nutrients, making it a wholesome option for any meal. Frequently asked questions about One-Pot Chicken and Rice often revolve around cooking times for different rice varieties, how to prevent the chicken from drying out, and suggestions for side dishes that complement this hearty meal.
One-Pot Chicken and Rice
Ingredients
- 2 teaspoons paprika $0.20
- 1 teaspoon dried oregano $0.10
- 1 teaspoon dried thyme $0.10
- ½ teaspoon garlic powder $0.05
- ½ teaspoon onion powder $0.05
- ¼ teaspoon salt $0.02
- ¼ teaspoon pepper $0.02
- 1.25 pounds boneless skinless chicken thighs (4-5 thighs) ($4.59)
- 2 tablespoons cooking oil divided ($0.08)
- 1 yellow onion diced ($0.32)
- 1 cup uncooked long-grain white rice $0.32
- 1.75 cups vegetable broth $0.23
- 1 tablespoon chopped parsley optional garnish ($0.10)
Instructions
- In a small bowl, mix together paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat both sides of the chicken thighs evenly with this seasoning blend. Heat 1 tablespoon of cooking oil in a deep skillet over medium heat. Once the oil is hot and coats the skillet surface, add the chicken thighs and cook for a few minutes on each side until they are nicely browned.
- The chicken doesn’t need to be fully cooked at this stage. Transfer the browned chicken to a clean plate.
- Lower the heat to medium-low, add the remaining 1 tablespoon of cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes until softened, stirring occasionally to release the browned bits stuck to the skillet. Next, add the uncooked rice to the skillet and continue to sauté for 1 to 2 minutes to toast the rice lightly.
- Pour the vegetable broth into the skillet and stir briefly to loosen any remaining browned bits from the bottom. Return the chicken thighs to the skillet, placing them on top of the rice.
- Cover the skillet with a lid, increase the heat to medium-high, and bring the broth to a full boil. Once boiling, reduce the heat to low and let the chicken and rice simmer gently for 20 minutes without lifting the lid or stirring.
- After 20 minutes, turn off the heat and let the dish rest, still covered, for an additional 5 minutes. Finally, remove the lid, fluff the rice around the chicken with a fork, garnish with chopped parsley if desired, then serve and enjoy!