One-Pot Chicken and Rice
Warm and fragrant, this one-pot chicken and rice dish features tender chicken thighs atop fluffy basmati rice, seasoned and simmered to perfection in under an hour.
Ingredients
For the chicken
- 6 pieces chicken thighs (bone-in, skin-on preferred) Boneless thighs or breasts can be used.
- 2 Tbsp olive oil
- 1 cup chopped onion Any variety — yellow, white, or sweet.
- 1 Tbsp butter
- ½ cup chopped green onions For garnish; can substitute with chives, parsley, or coriander.
For the rice
- 1½ cups uncooked basmati rice Rinse until water runs clear for best results; jasmine can be used for a stickier texture.
- 3 cups low-sodium chicken stock Homemade stock is recommended for richer flavor.
Seasoning
- 1½ tsp mixed herbs Italian seasoning or herbes de Provence can be used.
- 2 tsp smoked paprika Swap for hot smoked paprika for spiciness.
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
Preparation
- In a small bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Reserve about 1 tsp of this seasoning for later.
- Rinse basmati rice under cold water until the runoff is clear. Drain and set aside.
- Place the chicken thighs in a large bowl. Add the remaining seasoning and toss until evenly coated.
Cooking
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When shimmering, add chicken thighs skin-side down and sear for 3 minutes per side until golden brown. Transfer chicken to a plate and set aside.
- Reduce heat to medium and add chopped onions to the pan. Sauté until soft and translucent, about 4–5 minutes.
- Add butter and stir until melted. Add the rinsed rice and toast, stirring constantly for 1–2 minutes.
- Pour in the chicken stock and add the reserved teaspoon of seasoning. Stir to combine and scrape the browned bits from the pan (deglazing).
- Taste the liquid and adjust salt and pepper.
- Arrange the seared chicken thighs on top of the rice, skin-side up. Cover with a tight-fitting lid and reduce heat to low-medium. Cook undisturbed for 15–20 minutes, until rice is tender and liquid is absorbed.
Finalizing
- Remove from heat, garnish with chopped green onions, cover, and let rest for 3 minutes.
- Fluff rice gently with a fork and serve the chicken over the rice. Enjoy.
Notes
Refrigerate leftovers within 2 hours for 3–4 days. Can be frozen for up to 3 months. To reheat, add a splash of water or stock and warm on the stovetop or in the microwave.