Description
This One-Pot Chicken and Rice is a comforting and flavorful American main dish featuring tender, juicy chicken thighs cooked together with fluffy, seasoned long-grain white rice and vibrant vegetables. The recipe uses simple aromatics and herbs, all cooked in a single heavy-bottomed pot or Dutch oven on the stovetop, resulting in an easy, hearty meal with minimal cleanup.
Ingredients
Chicken
- 1 1/2 lbs (680 g) boneless, skinless chicken thighs
Rice and Vegetables
- 1 1/2 cups long-grain white rice
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 bell pepper, diced
Liquids and Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cups chicken broth
Seasonings and Herbs
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
To Serve
- Lemon wedges
Instructions
- Season Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with paprika, dried oregano, onion powder, salt, and black pepper to infuse them with flavor.
- Heat Fats and Sear Chicken: In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium-high heat until melted and hot. Add the chicken thighs and sear them for 3 to 4 minutes on each side until they develop a golden-brown crust. Remove the chicken and set aside on a plate.
- Sauté Vegetables: To the same pot, add diced onion, carrot, and bell pepper. Cook for 4 to 5 minutes until the vegetables become soft and fragrant, stirring occasionally to prevent sticking.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds, allowing the garlic to release its aroma without burning.
- Toast Rice: Add the long-grain white rice to the pot. Stir and toast the rice for 1 to 2 minutes until slightly translucent and coated with the flavorful fats.
- Add Broth and Bay Leaf: Pour in the chicken broth and add the bay leaf to infuse depth of flavor. Stir gently to combine all ingredients.
- Return Chicken and Bring to Boil: Place the seared chicken thighs back into the pot, nestling them into the rice and broth mixture. Bring the entire pot to a gentle boil over medium heat.
- Simmer Covered: Reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 20 to 25 minutes. Cook until the rice is tender, the liquid is absorbed, and the chicken is fully cooked through.
- Rest and Fluff Rice: Remove the pot from heat. Keep it covered and let it rest for 5 minutes to allow flavors to meld and steam to finish cooking the rice. Then remove the bay leaf and fluff the rice gently with a fork.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish and serve immediately with lemon wedges on the side for a bright, fresh finish.
Notes
- Chicken thighs stay especially juicy and flavorful, but boneless, skinless chicken breasts can be substituted if preferred.
- Avoid lifting the lid while the rice is cooking to maintain consistent steam and cooking temperature.
- Rinsing the rice under cold water before cooking helps remove excess starch for fluffier grains.
- For extra vegetables and nutrition, you can add peas, corn, or spinach along with the other vegetables.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving for food safety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
