Let Me Tell You About My One Pot Chicken and Rice
So, here’s the thing: I didn’t set out to be the kind of person who makes a mean one pot chicken and rice, but life (and my old, tiny kitchen) sort of nudged me in that direction. First time I made this, I hadn’t planned ahead—just found some lonely chicken thighs and half a bag of rice. But, you know what? It turned into a meal my family asks for more than any fancy takeout. There’s something about the way the rice soaks up all the chicken-y goodness. And, let’s be honest, there’s a real victory in having just one pot to wash after dinner. I’ll never forget the time I dropped the wooden spoon straight in the pot mid-stir and had to fish it out with tongs (don’t do this, it’s not fun).
Why I Keep Coming Back to This Dish
I make this on nights when I want comfort food, but don’t want to spend all day fussing. Or when the fridge is a bit bare and I need dinner in under an hour. My family pretty much loses their minds for it (especially my daughter, who calls dibs on the crispy bits at the edge). Also, it’s kind of a lifesaver when I forget to defrost something because, weirdly, you can even throw chicken in slightly frozen—in a pinch. Not that I recommend it, but I’ve definitely done it and nobody noticed. Oh, and no fancy sides needed, unless you’re feeling extra. Sometimes I get frustrated because the rice sticks a little, but honestly, that’s the best part if you ask me.
What You’ll Need (Substitutions Welcome!)
- 4 chicken thighs, bone-in and skin-on (but breasts work fine if you prefer, just watch the cook time—they dry out faster; my mate swears by boneless for ease, but I like the flavor with bone-in)
- 1 cup long-grain white rice (I sometimes use basmati, or even brown rice when I’m feeling ~healthy~. Grandma always said to use Tilda, but honestly, whatever’s in the cupboard goes in)
- 2 cups chicken broth (cube or homemade, doesn’t matter—I’ve even used plain water with a splash of soy sauce when desperate)
- 1 onion, diced (red, white, whatever’s rolling around in your veg drawer)
- 2 cloves garlic, minced (I’ll admit, I sometimes get lazy and use the jar stuff)
- 1 cup frozen peas (or a handful of chopped carrots, or leftover green beans—you see where I’m going with this)
- 1 teaspoon paprika (smoked is extra nice, but regular is fine)
- 1 teaspoon dried thyme (or fresh if you fancy, but dried is what’s always in my spice rack)
- Salt and pepper to taste (I sometimes go heavy on pepper because it’s my thing)
- 2 tablespoons olive oil (any neutral oil works in a pinch)
How I Throw This Together (With Some Wiggle Room)
- First, get a big-ish pot or Dutch oven—something with a lid. Heat the oil over medium-high, then brown the chicken, skin-side down. Don’t move it too much; you want that deep golden color. Flip after 5-7 minutes, then cook for another few minutes on the other side. Pop them out onto a plate. (This is when I usually sneak a pinch of crispy skin; chef’s rights!)
- Lower the heat a little and toss in your onions. Cook until they’re soft and starting to get a little color—about 3-4 minutes. Stir in the garlic, paprika, and thyme. If it’s sticking, add a splash of water or stock. Smells good, doesn’t it?
- Add your rice and give it a stir to coat with the oniony, herby goodness. Don’t worry if some bits are a tad darker—flavor city. Pour in the broth, scraping any brown bits off the bottom (that’s where the magic lives).
- Nestle the chicken pieces back in, skin-side up if they have skin, and pour in any juices form the plate. Scatter your peas or whatever veggie you’ve got handy. Bring it all to a gentle bubble.
- Put the lid on, lower the heat, and simmer for about 20-25 minutes. (Now’s when I usually clean up or, if I’m honest, scroll through silly videos.) Check the rice; if it’s still too wet, let it go a bit longer uncovered. If it’s dry but rice is still firm, splash in a bit more water.
- Once the rice is tender and the chicken’s cooked through, turn off the heat and let it sit with the lid on for 5 minutes. This seriously makes a difference; I skipped it once and the rice was a bit chalky.
- Fluff the rice gently, sprinkle with extra pepper if you’re like me, and serve right from the pot. No fuss.
A Few Notes from Trial and (Lots of) Error
- Brown rice does work, but it takes almost double the time and sometimes the chicken gets a bit dry. Actually, I find it works better if you start the rice with broth for 20 minutes, then add the chicken.
- If you like it extra crispy on top, pop the whole pot (if it’s oven safe!) under the broiler/grill for a minute or two at the end. Just, uh, don’t walk away—I once scorched the whole top and had to scrape it off like a stubborn sticker.
Variations I’ve Tried (and One I Wouldn’t Recommend)
- Lemon zest and a handful of chopped parsley at the end is really fresh. Makes it feel a bit fancy, you know?
- I’ve swapped in chorizo for some of the chicken once—tasty, but a bit on the oily side.
- One time I got cocky and used quinoa instead of rice. Honestly, it didn’t quite work for me—texture was just off. But hey, live and learn.
Do You Actually Need Fancy Equipment?
I always say a Dutch oven is the gold standard (the weight keeps heat even), but honestly, any pot with a lid will do. I’ve even used an ancient saucepan with a tin foil lid when my regular pot was MIA. Don’t let the lack of gear stop you; it’s about the food, not the kit.
How to Store It (If There’s Any Left!)
Let it cool, then chuck it in the fridge in a tub. It’ll keep for a couple of days. I think it tastes even better the next day, but truthfully, it never survives more than 24 hours in my house—someone always nicks it for a late-night snack. If you want more tips on storing one pot meals safely, EatRight has a great guide.
How I Serve It (Traditions and All)
Honestly, just scoop straight from the pot onto plates. Sometimes I add a squeeze of lemon or a dollop of plain yogurt. On Sundays, my mum insists we have it with a leafy salad. Kids like it with a bit of ketchup—sacrilege, but there you go. If you want to make it a meal for a crowd, I’ve served it with crusty bread and a simple green salad, and nobody’s ever complained. For more fun serving ideas, Bon Appétit has some lovely sides.
If I Could Give One Pro Tip…
Don’t rush the browning. I once tried to speed things up and just threw the chicken in without waiting for the oil to heat. Result? Pale, soggy disaster. It’s worth the few extra minutes—patience here pays off.
FAQ (Because Friends Actually Ask!)
- Can I use boneless chicken? Yep, totally fine. It cooks a bit quicker, so maybe check it at 15 minutes. The flavor is maybe a little less rich, but still tasty.
- What if I only have brown rice? That’s grand, but it needs more liquid and time. I’d check it every 10 minutes or so after 30 minutes—sometimes it gets a bit gummy, just fyi.
- Can I double the recipe? Sure, as long as your pot’s big enough. Just watch the liquid—you might need to add a splash more as it cooks.
- Is this freezer-friendly? I’ve frozen leftovers before. The texture’s a bit softer when you reheat, but it’s still good. Maybe add a drop of water when reheating so it doesn’t dry out.
- My rice is mushy—what gives? Probably too much liquid, or the lid wasn’t tight. Happens to the best of us! Next time, start with a bit less stock and add as you go.
So that’s my one pot chicken and rice—messy, comforting, and never exactly the same twice. If you try it, let me know how it goes (but don’t blame me if you end up eating it cold out the fridge at midnight). For more homey recipes, I always check Simply Recipes when I’m in a rut.
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into pieces
- 1 cup long grain white rice, rinsed
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and carrots, and sauté for 3-4 minutes until softened.
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2Add minced garlic and chicken pieces to the pot. Season with paprika, thyme, salt, and pepper. Cook for 5-6 minutes until the chicken is lightly browned.
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3Stir in the rinsed rice, then pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
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4After 20 minutes, add the frozen peas. Stir gently, cover, and cook for an additional 5-7 minutes until the rice is tender and the liquid is absorbed.
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5Remove from heat and let stand covered for 5 minutes. Fluff with a fork and serve warm.
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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