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One-Pot Chicken And Rice

One-pot chicken and rice with golden, pan-seared chicken thighs and fluffy herb-infused rice cooked in the same pot. A weeknight one-pan dinner where the rice absorbs all the drippings for rich, satisfying flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
rest 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in chicken thighs
Rice
  • 1.5 cup long grain white rice Rinsed.
  • 2.5 cup chicken broth
  • 0.5 onion Diced.
  • 3 cloves garlic Minced.
  • 1 carrot Diced.
  • 1 cup frozen peas
  • 2 tbsp olive oil
Spices and seasoning
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp cumin
  • Salt and pepper to taste To taste.
  • Fresh parsley for garnish Freshly chopped, for topping.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs with paprika, garlic powder, salt, and pepper. Make sure both sides are evenly coated for consistent flavor.
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear chicken skin-side down for 5-6 minutes until golden. Place the seared chicken on a plate after searing.
Build the rice base
  1. Sauté diced onion, diced carrot, and minced garlic in the same pot for 3-4 minutes. Cook until softened and fragrant while scraping up the browned bits.
  2. Stir in rinsed long grain white rice, turmeric, and cumin and toast briefly. Cook for about 1 minute so the rice is lightly coated and aromatic.
  3. Pour in chicken broth and stir to combine, then nestle the chicken skin-side up into the rice. Ensure the thighs sit partly above the surface so they stay golden.
Simmer, rest, and finish
  1. Bring everything to a boil, cover tightly, and reduce to low heat. Keep the lid on to maintain steady steaming.
  2. Cook on low for 20-25 minutes until the rice is tender and the liquid is absorbed. Do not lift the lid during this stage.
  3. Stir in frozen peas, re-cover, and rest for 5 minutes. The peas should warm through from the residual heat.
  4. Fluff the rice and garnish with fresh parsley. Serve immediately while the chicken thighs are still resting over the steaming rice.

Notes

Pro tip: rinse the rice until the water runs mostly clear to help it cook up fluffy and not sticky. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat with a splash of broth to loosen the rice. Freezing is not recommended because the rice texture can turn softer after thawing. For a lighter option, use skinless chicken thighs and reduce olive oil to 1 tbsp.