Easy One-Pot Chicken and Rice Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
6 servings
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Calories
4012 kcal
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Course
Main Course
Easy One-Pot Chicken and Rice Recipe
Description
The Easy One-Pot Chicken and Rice Recipe starts with a spice mixture of allspice, black pepper, green cardamom, and turmeric, which is rubbed onto cut and salted chicken thighs. After letting the chicken sit at room temperature, it is browned briefly in olive oil to lock in flavor and texture.
Vegetables including chopped onion, carrot, frozen peas, and cooked chickpeas are sautéed in the same pot before rinsed and soaked basmati rice is added. Additional seasoning with a bit of the spice blend complements the layers. The chicken pieces are returned nestled into the rice along with whole cinnamon sticks and a bay leaf. Chicken broth is poured over, and the mixture is brought to a boil to start cooking.
This method allows the rice to absorb the fragrant broth and spices while the chicken cooks through, creating a cohesive dish with a combination of tender meat, fluffy rice, and savory vegetables with aromatic notes from the cinnamon and bay leaf.
Washing the rice multiple times and soaking it before cooking helps ensure an even, non-sticky texture. This dish can serve as a complete meal or be paired with side salads or steamed vegetables.
Ingredients
For the Spice Mixture
- 2 tsp ground allspice more for later
- 1 tsp black pepper
- 3/4 tsp green cardamom more for later, ground
- 1/4 tsp Turmeric more for later, ground
For the Chicken and Rice
- 6 chicken thigh boneless, skinless
- kosher salt
- extra virgin olive oil
- 1 cup yellow onion about 1/2 large onion, chopped
- 2 carrot chopped
- 1 cup peas frozen
- 1 cup chickpeas or from canned chickpeas, drained and rinsed, cooked
- 2 cups basmati rice rinsed well and soaked in water for 15 to 20 minutes and drained
- 2 cinnamon stick
- 1 bay leaf dry
- 2 cups chicken broth boiling, low-sodium
Instructions
- In a small bowl, mix the spices to make the spice mixture. Set aside for now.
- Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
- In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
- To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
- Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
- Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
- Remove from the heat, garnish with parsley.
Notes
- Wash the basmati rice three times with warm water until clear, then soak for 15 to 20 minutes to ensure even and fluffy cooking.
- The spice mixture includes warmed allspice, cardamom, and turmeric, giving the dish its distinct flavor; additional amounts can be used to taste.
- Use boneless, skinless chicken thighs cut into pieces for quick searing and even cooking in the rice.
- Cooking rice directly in chicken broth with the spices and chicken pieces develops concentrated, harmonious flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 4012 kcal
% Daily Value*
| Calories | 401.2kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 24.9g | 50% |
| Saturated Fat | 1.8g | 9% |
| Cholesterol | 71.8mg | 24% |
| Sodium | 306.8mg | 13% |
| Potassium | 587.8mg | 13% |
| Fiber | 6.1g | 24% |
| Vitamin A | 3617.7IU | 72% |
| Vitamin C | 13.6mg | 15% |
| Calcium | 78.5mg | 8% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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