This chicken and rice recipe is an easy, one-pot meal that’s perfect for busy nights. It’s flavorful, hearty, and made with simple ingredients.
Hey there. If you love easy meals that don’t leave a pile of dishes, you’re in the right place. This chicken and rice recipe is a one-pot wonder that’s perfect for busy nights.
The rice soaks up all the rich flavors from the chicken, and everything cooks together in one pan. Less cleanup, more deliciousness. Let’s get started.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Large pot or deep skillet with a lid
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board
- Tongs
Important Info
- Servings: 4 portions
- Estimated Cost to make this recipe: Around $10, depending on the cost of ingredients in your area
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
- Calories per serving: 450 kcal
- Cook method: Stovetop
- Season: Perfect all year round
- Courses: Main Course
- Cuisine: International
- Diets: HighProteinDiet, LowFatDiet
Ingredients You Need
- 2 tablespoons oil
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup diced onion
- ½ cup diced bell pepper
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 cup frozen peas
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Chicken thighs | Chicken breasts or drumsticks |
| White rice | Brown rice (adjust cooking time) |
| Chicken broth | Vegetable broth or water |
| Bell pepper | Carrots or celery |
| Frozen peas | Corn or green beans |
Instructions
- Heat oil in a large pot over medium heat.
- Season the chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Sear the chicken for 5 minutes on each side until golden brown. Remove from the pot and set aside.
- In the same pot, add diced onion and bell pepper. Cook for 3 minutes until softened.
- Add garlic, thyme, and oregano. Stir for 30 seconds.
- Pour in the rice and stir to coat it with the flavors.
- Add chicken broth, then place the seared chicken back into the pot.
- Cover and let it simmer on low heat for 25 minutes.
- Remove the lid, add frozen peas, and fluff the rice gently.
- Let it rest for 5 minutes before serving.
Notes
- If using brown rice, add an extra 15 minutes to the cooking time.
- For crispy skin, broil the chicken for 3 minutes after cooking.
- If the rice looks dry, add a splash of broth and stir.
- To make it spicy, add a pinch of red pepper flakes.
- Leftovers can be stored in the fridge for up to 4 days.
What to Serve with Chicken and Rice
- Side salad
- Roasted vegetables
- Garlic bread
Frequently Asked Questions
Can I use boneless chicken?
Yes, you can use boneless chicken thighs or breasts. Just reduce the cooking time slightly to prevent drying out.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan or microwave with a splash of broth.
Can I freeze this dish?
Yes, let it cool completely, then freeze in portions. Thaw overnight in the fridge and reheat on the stovetop.
Why is my rice mushy?
Too much liquid or overcooking can make rice mushy. Use the right rice-to-liquid ratio and avoid stirring too much.
Can I add more vegetables?
Yes, you can add carrots, spinach, or mushrooms. Just add them when you cook the onions and bell peppers.
