There are plenty of chicken and rice recipes, but what makes this one so special is that it makes the rice super fluffy and tasty. With affordable ingredients, this dish is incredibly easy to prepare, as cooking the rice with the chicken allows it to absorb all the delicious flavors. Preparation takes no more than 10 minutes, and clean-up is just as easy, requiring only one pot. It’s a comforting meal, perfect for family gatherings, and is sure to please everyone! Could I use an alternative seasoning blend? Absolutely. Because of the reasonably neutral flavor of the rice, it will pair with most chicken spice rub mixtures. I.e., chicken seasoning, taco seasoning, etc.
How to cook one pot chicken and rice
There are two main parts to making this chicken and rice recipe: cooking the chicken and then adding and cooking the rice with the chicken. Leave it to simmer until ready, then serve and enjoy for a low-fuss, high-flavor meal! Prepare the chicken: First, prepare the chicken seasoning by combining all the ingredients with some oil in a small bowl and mixing well. Then, use paper towels to pat the chicken thighs dry. Transfer them to a bowl and cover them with the seasoning blend, using your hands to massage it into the meat. Ensure it’s evenly coated. Cook the chicken: Next, heat the oil in a large, high-sided pan like a Dutch Oven (use one with a lid, though you don’t need it now) over medium-high heat. Once hot, add the chicken and allow it to cook for about 3-4 minutes per side until crispy outside, well browned, tender, and cooked through. Then finally, remove the chicken from the pan and place it aside on a plate. Cook the rice: Rinse the rice until the water runs clear, then mince the garlic and onion. Add the onion to the same pan used to cook the thighs, sautéing until translucent (3-5 minutes). Then add the garlic and bay leaves and stir well for 30 seconds. Add the rice to the pan, stirring well to incorporate. Sauté it for just a minute or two to toast the rice. Then pour in the chicken broth, stir well once more to deglaze the pan, and place the chicken over the rice. Add the lid and allow it to come to a boil. Then, reduce the heat to a simmer. Allow the rice to cook for 12-15 minutes or until the rice is tender and most of the liquid has been absorbed. Then leave it to stand off-heat with the lid on for 3-5 minutes. Finally, remove the lid, fluff up the rice with a fork, then serve it hot alone garnished with fresh parsley or with a side of your choice, like a fresh salad or steamed vegetables. Enjoy! If you try this quick and easy chicken and rice recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
