One-Pot Chicken and Rice
A quick and easy one-pot dinner featuring spiced, seared chicken paired with fragrant basmati rice and bright peas, perfect for busy weeknights and family meals.
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.
Notes
Store leftovers in an airtight container for up to 3–4 days or freeze for up to 2 months. Reheat gently on the stovetop with a splash of water or stock.