A one-pot dinner that tastes like it took all evening but comes together in under an hour—this One-Pot Chicken and Rice balances spiced, seared chicken with fragrant basmati and bright peas. It’s the sort of family-friendly dish you’ll make on busy weeknights, for casual guests, or whenever you want a low-fuss, high-comfort meal. If you enjoy easy chicken dinners with bold flavors, you might also like this Chick-fil-A crispy chicken sandwich copycat for another crowd-pleasing option.
Why you’ll love this dish
This recipe is a weeknight hero: everything cooks in one pot, flavors are layered (marinated chicken → browned crust → toasted rice → simmered together), and cleanup is minimal. It’s also easy to scale, swap, or make ahead.
“I browned the chicken quick, let the rice soak up that pan flavor, and my picky eaters cleaned their plates—this is now a regular.” — home cook review
Reasons to try it:
- Fast: active time ~30 minutes, total ~45–60 minutes.
- Budget-friendly: affordable chicken thighs and pantry spices.
- Crowd-friendly: feeds a family or makes great leftovers.
- Versatile: mild or spicy depending on cayenne/chili flakes and sauces.
The cooking process explained
Before you start, here’s the flow so you know what to expect:
- Make a spice mix and marinate the chicken briefly to infuse flavor.
- Brown chicken in a hot pot for Maillard flavor, then set aside.
- Sauté aromatics (onion, garlic, capsicum), then gently toast the rinsed basmati with turmeric and chili flakes for color and aroma.
- Add stock and the browned chicken, cover and simmer until rice is tender.
- Stir in peas, rest, then fluff and garnish.
This order protects the rice (toasting first adds nuttiness) and locks in juices from the chicken so nothing steams into blandness.
What you’ll need
- 1 kg chicken thighs, skinless and boneless, cut into bite-sized pieces
- 2 tbsp paprika
- 1 tbsp garlic powder (or 2–3 cloves freshly minced instead of the powder)
- 1 tbsp dried oregano
- 1 tbsp ground coriander
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tbsp brown sugar
- 1 tsp cooking salt (adjust to taste)
- 2 tbsp extra virgin olive oil, divided (1 tbsp for marinating, 1 tbsp for browning)
- 1 tbsp lemon juice or apple cider vinegar
- 2 garlic cloves, minced (for the sauté step; if you used fresh garlic in the spice mix, adjust to taste)
- 1 medium onion, finely chopped
- 1 medium red capsicum (bell pepper), deseeded and diced
- 1.5 cups basmati rice, rinsed until water runs clear
- 1 tsp chili flakes (optional)
- 1 tsp turmeric powder
- 3 cups chicken stock/broth (hot)
- 1 cup frozen peas (optional)
- Perinaise or hot sauce, to serve
- 2 stalks green onion, chopped for garnish
Substitution notes:
- Use long-grain rice if you can’t get basmati, but adjust liquid/time slightly.
- For lower sodium, use low-salt stock and add more salt at the end if needed.
- Swap chicken thighs for boneless skinless chicken breast (slightly less forgiving—avoid overcooking).
Step-by-step instructions
- In a medium bowl, mix paprika, garlic powder (or minced garlic), oregano, ground coriander, cayenne (if using), brown sugar, and salt.
- Toss the chicken pieces with 1 tbsp olive oil, the lemon juice (or vinegar), and the spice mix. Marinate 10–20 minutes while you prep the veg.
- Heat 1 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add chicken in batches so pieces sear rather than steam; brown about 3–4 minutes per side until a golden crust forms. Remove browned chicken to a plate.
- Reduce heat to medium. In the same pot, add the chopped onion and sauté 4–5 minutes until soft and translucent. Add the 2 minced garlic cloves and diced capsicum; cook 1–2 minutes until fragrant.
- Add the rinsed rice, turmeric, and chili flakes; stir and toast for 1–2 minutes so each grain is coated and aromatic.
- Pour in the hot chicken stock, scrape up any browned bits from the bottom, then nestle the browned chicken pieces back into the pot. Bring to a gentle simmer, cover, and cook 15–20 minutes until rice is tender and liquid absorbed. If rice isn’t done, give it another 2–3 minutes with the lid on.
- Remove from heat and stir in frozen peas (if using). Let the pot rest, covered, for 5 minutes to steam the peas and settle flavors.
- Fluff the rice with a fork, taste and adjust seasoning, then garnish with chopped green onions. Serve warm with Perinaise or hot sauce on the side.
Timing tips: use a heavy pot with a tight-fitting lid to prevent steam loss. If your rice brand cooks faster/slower, rely on texture rather than the clock.
Best ways to enjoy it
This dish shines as a complete meal, but here are serving ideas:
- Spoon onto warmed plates and drizzle Perinaise for a creamy, tangy contrast.
- Serve alongside a crisp green salad or simple cucumber-yogurt raita for freshness.
- For a hand-held twist, wrap leftovers in warmed flatbread with extra greens and sauce. If you like breaded, saucy chicken sandwiches, also check out this copycat Chick-fil-A crispy chicken sandwich for another crowd-pleasing option.
Presentation tip: spoon chicken and rice into a shallow bowl, top with a generous dollop of Perinaise and a scattering of green onion for color and texture contrast.
Storage and reheating tips
- Refrigeration: Cool to room temperature and store in an airtight container for up to 3–4 days.
- Freezing: Freeze portions (in freezer-safe containers) for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat gently on the stovetop with a splash of water or stock over low heat, covered, until warmed through; or microwave in short intervals, stirring to distribute heat. Add a teaspoon of oil or a sprinkle of water if the rice seems dry.
- Food safety: Do not leave cooked rice at room temperature for more than 2 hours—bacteria can grow in cooled rice. Cool quickly and refrigerate.
Pro chef tips
- Patience browning: Don’t overcrowd the pot when searing chicken; crowded pieces steam and won’t develop the tasty crust.
- Toast the rice: Brief toasting with turmeric adds color and a subtle nuttiness that improves the final texture.
- Reserve fond: The browned bits on the pot bottom (fond) are flavor gold—scrape them into the rice when you add stock.
- Control spice: If serving kids or spice-averse guests, omit cayenne and chili flakes; offer hot sauce on the side.
- Even cook: Cut chicken into uniform bite-sized pieces so everything cooks evenly.
Creative twists
- Mediterranean: Swap paprika and coriander for smoked paprika, cumin, and a squeeze of lemon; finish with chopped parsley and feta.
- Coconut curry: Replace half the stock with coconut milk, add 1 tbsp curry powder, and finish with lime and cilantro.
- Vegetable-forward: Double the peppers and add sliced carrots or zucchini for more veg; add 1–2 extra minutes liquid if using dense veg.
- Grain swap: Use brown basmati (increase stock by 1/2 cup and simmer longer) or quinoa (reduce stock slightly and cook until grain is tender).
Common questions
Q: Can I make this with chicken breasts?
A: Yes. Use boneless, skinless breasts cut into even pieces. Brown as directed but reduce simmer time slightly—check doneness with a meat thermometer (internal temp 74°C / 165°F) to avoid drying.
Q: My rice was mushy—what went wrong?
A: Mushy rice usually means too much liquid, overcooking, or using a pot without a tight lid. Make sure you measured stock accurately and keep the lid on while simmering.
Q: Can I skip browning the chicken?
A: You can, but browning adds flavor and texture. Skipping it saves time but yields a milder, less caramelized final dish.
Q: How do I adjust for spicier heat?
A: Increase cayenne and chili flakes or finish with a few dashes of hot sauce. For layered heat, marinate with extra chili and add more at the end to taste.
Q: Is this freezer-friendly?
A: Yes—freeze cooled portions in airtight containers for up to 2 months. Thaw overnight and reheat gently to preserve texture.
If you’d like, I can format this into a printable recipe card or scale the ingredient amounts for 2 or 8 servings—which would you prefer?
One-Pot Chicken and Rice
Ingredients
For the Chicken Marinade
- 1 kg chicken thighs, skinless and boneless, cut into bite-sized pieces Boneless chicken breasts can be used, but may require careful cooking.
- 2 tbsp paprika
- 1 tbsp garlic powder (or 2–3 cloves freshly minced instead)
- 1 tbsp dried oregano
- 1 tbsp ground coriander
- 1/2 tsp cayenne pepper (optional, for heat) Omit for milder flavors.
- 1 tbsp brown sugar
- 1 tsp cooking salt (adjust to taste)
- 2 tbsp extra virgin olive oil, divided 1 tbsp for marinating, 1 tbsp for browning.
- 1 tbsp lemon juice or apple cider vinegar
For the Rice and Vegetables
- 2 cloves garlic, minced (for the sauté step) Adjust if fresh garlic was used in the spice mix.
- 1 medium onion, finely chopped
- 1 medium red capsicum (bell pepper), deseeded and diced
- 1.5 cups basmati rice, rinsed until water runs clear Long-grain rice can be used, but adjust liquid/time slightly.
- 1 tsp chili flakes (optional) Omit for a milder dish.
- 1 tsp turmeric powder
- 3 cups chicken stock/broth (hot) For lower sodium, use low-salt stock.
- 1 cup frozen peas (optional)
- Perinaise or hot sauce to serve
- 2 stalks green onion, chopped for garnish
Instructions
Marinade the Chicken
- In a medium bowl, mix paprika, garlic powder (or minced garlic), oregano, ground coriander, cayenne (if using), brown sugar, and salt.
- Toss the chicken pieces with 1 tbsp olive oil, lemon juice (or vinegar), and the spice mix. Marinate for 10–20 minutes.
Brown the Chicken
- Heat 1 tbsp olive oil in a large heavy-bottomed pot over medium-high heat.
- Add chicken in batches and brown about 3–4 minutes per side until a golden crust forms. Remove browned chicken to a plate.
Sauté Aromatics
- Reduce heat to medium. In the same pot, add chopped onion and sauté for 4–5 minutes until soft.
- Add minced garlic cloves and diced capsicum; cook for 1–2 minutes until fragrant.
Toast Rice
- Add the rinsed rice, turmeric, and chili flakes; stir and toast for 1–2 minutes.
Cook Together
- Pour in hot chicken stock, scrape any browned bits from the bottom, then nestle the browned chicken pieces back into the pot.
- Bring to a gentle simmer, cover, and cook for 15–20 minutes until rice is tender and liquid is absorbed.
- If rice isn’t done, give it another 2–3 minutes with the lid on.
Finish the Dish
- Remove from heat and stir in frozen peas (if using). Let rest, covered, for 5 minutes.
- Fluff the rice, taste and adjust seasoning, then garnish with chopped green onions.
- Serve warm with Perinaise or hot sauce on the side.