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One-Pot Chicken and Rice: An Easy, Healthy, and Flavorful Family Dinner

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A comforting one-pot chicken and rice dish featuring tender, juicy chicken, fluffy rice, aromatic spices and savory stock. An easy, flavorful family dinner with minimal washing up.

Ingredients

  • 4 chicken thighs, bone-in and skin-on
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, chopped
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 250 g long-grain rice
  • 600 ml chicken stock
  • 2 tbsp tomato purée
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, to serve
  • Lemon wedges, to serve

Instructions

  1. Heat the olive oil in a large, deep frying pan or casserole over medium-high heat. Season the chicken thighs with salt and pepper.
  2. Place the chicken skin-side down in the pan and cook for 5–7 minutes until golden brown. Turn and cook for another 3–4 minutes, then remove and set aside.
  3. Add the chopped onion and red pepper to the same pan. Cook for 5 minutes until softened, stirring occasionally.
  4. Stir in the crushed garlic, paprika and ground cumin. Cook for 1 minute until fragrant.
  5. Add the tomato purée and rice, stirring well to coat the grains with the spices and vegetables.
  6. Pour in the chicken stock and bring to a gentle simmer. Season to taste.
  7. Return the chicken thighs to the pan, placing them on top of the rice, skin-side up.
  8. Cover with a lid, reduce the heat to low and simmer for 20–25 minutes until the rice is tender, the liquid has been absorbed and the chicken is fully cooked, reaching an internal temperature of 74°C.
  9. Remove from the heat and leave covered for 5 minutes. Fluff the rice gently with a fork.
  10. Scatter over fresh parsley and serve warm with lemon wedges.

Notes

  • This is an adapted version inspired by the linked BBC Good Food Middle East recipe; the original ingredient quantities and directions could not be verified.
  • Boneless chicken thighs can be substituted, but the cooking time may need adjusting.
  • Use long-grain or basmati rice for a fluffy texture.
  • For extra vegetables, add frozen peas during the final 5 minutes of cooking.
  • Avoid stirring the rice frequently while it cooks, as this can make it sticky.
  • Use certified halal chicken and suitable chicken stock if following a halal diet.
  • Cool leftovers quickly, refrigerate within 1 hour and consume within 24 hours. Reheat thoroughly only once.
  • Serve with a fresh green salad or steamed vegetables for a complete meal.
  • Nutrition information is estimated and will vary depending on the chicken cuts and ingredients used.

Nutrition

Find it online: https://yumfamilyrecipes.com/one-pot-chicken-and-rice-an-easy-healthy-and-flavorful-family-dinner/