Go Back

One-Pot Chicken And Rice

One-pot chicken and rice with golden seared thighs and fluffy herb-infused rice cooked in the same pot. The rice absorbs all the pan drippings for a comforting, weeknight one-pan dinner with peas and carrots throughout.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice base
  • 4 bone-in chicken thighs
  • 1.5 cup long grain white rice rinsed
  • 2.5 cup chicken broth
  • 0.5 onion diced
  • 3 garlic minced
  • 1 carrot diced
  • 1 cup frozen peas
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 tsp cumin
  • 0.25 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs with paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a large heavy-bottomed pot or Dutch oven, then sear the chicken skin-side down for 5-6 minutes until golden; remove to a plate.
Sauté aromatics and toast the rice
  1. Sauté the onion, carrot, and garlic in the same pot for 3-4 minutes until fragrant and slightly softened.
  2. Stir in the rinsed long grain white rice, turmeric, and cumin, then toast briefly until the rice looks evenly coated.
Simmer and finish
  1. Pour in the chicken broth, then nestle the chicken skin-side up into the rice and bring to a boil.
  2. Cover tightly, reduce to low heat, and cook for 20-25 minutes until the rice is tender and the liquid is absorbed.
  3. Stir in the frozen peas, cover again, and rest for 5 minutes while the peas warm through and the rice finishes absorbing moisture.
  4. Fluff the rice and garnish with fresh parsley to serve, with the chicken resting over the herb-infused rice.

Notes

For best texture, keep the pot tightly covered during the low-heat simmer so the rice steams evenly and liquid is fully absorbed. Store leftovers in the fridge up to 3-4 days; reheat gently with a splash of broth to loosen the rice. Freezing is not recommended because rice can turn dry after thawing; for a lighter option, use low-sodium chicken broth and trim excess fat from the chicken thighs before searing.