This comforting one-pot chicken and rice dish is the ultimate weeknight meal that brings together tender, juicy chicken with perfectly cooked rice infused with rich flavors. Everything cooks together in one pan, making cleanup easy while creating a complete, satisfying meal that the whole family will love.
Serves: 6 people
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
For the Chicken
- 6-8 bone-in, skin-on chicken thighs (about 3 pounds)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
For the Rice and Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups long-grain white rice (jasmine or basmati work well)
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 bell pepper, diced (any color)
- 1 cup frozen peas
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon turmeric (for color and flavor)
- Salt and pepper to taste
For Garnish
- Fresh parsley, chopped
- Lemon wedges
- Green onions, sliced
Instructions
Preparing the Chicken
- Season the chicken: Pat chicken thighs dry with paper towels. In a small bowl, mix salt, pepper, paprika, garlic powder, and onion powder. Season both sides of the chicken thighs generously with this spice mixture.
- Sear the chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook for 5-7 minutes until skin is golden brown and crispy. Flip and cook another 3-4 minutes. Remove chicken to a plate and set aside (it won’t be fully cooked yet).
Building the Rice Base
- Sauté aromatics: In the same pot with the chicken drippings, add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
- Toast the rice: Add the rice to the pot and stir for 2-3 minutes, allowing it to toast slightly and absorb the flavors from the chicken drippings.
- Add liquid and seasonings: Pour in the chicken broth, diced tomatoes, bay leaves, thyme, and turmeric. Stir well to combine and scrape up any browned bits from the bottom of the pot.
Combining Everything
- Nestle chicken back in: Return the seared chicken thighs to the pot, skin-side up, nestling them into the rice mixture. The liquid should come about halfway up the chicken.
- Add vegetables: Scatter the diced bell pepper around the chicken and rice.
- Bring to a boil: Increase heat to high and bring the mixture to a boil.
The Cooking Process
- Reduce and cover: Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes until the rice is tender and chicken is cooked through (internal temperature of 165°F/74°C).
- Add peas: In the last 5 minutes of cooking, quickly lift the lid and scatter the frozen peas over the top, then cover again to finish cooking.
- Rest: Remove from heat and let stand, covered, for 10 minutes to allow the rice to fully absorb any remaining liquid.
Finishing and Serving
- Remove bay leaves: Discard the bay leaves before serving.
- Fluff and check seasoning: Gently fluff the rice with a fork and taste for seasoning, adding salt and pepper as needed.
- Garnish and serve: Sprinkle with fresh chopped parsley and sliced green onions. Serve with lemon wedges on the side.
Tips for Perfect Chicken and Rice
- Don’t lift the lid: Resist the urge to check on the rice frequently – this releases steam needed for proper cooking
- Use bone-in thighs: They stay more moist than breasts and add incredible flavor to the rice
- Proper liquid ratio: Use a 2:1 ratio of liquid to rice for perfect texture
- Let it rest: The 10-minute resting period is crucial for perfect rice texture
- Crispy skin: Start with skin-side down for the crispiest results
Variations
Spanish-Style (Arroz con Pollo)
- Add 1/2 teaspoon saffron threads soaked in warm broth
- Include diced chorizo with the onions
- Add roasted red peppers and olives
Mediterranean Style
- Add 1/2 cup sun-dried tomatoes and kalamata olives
- Use oregano instead of thyme
- Finish with crumbled feta cheese
Asian-Inspired
- Replace some broth with coconut milk
- Add ginger, soy sauce, and sesame oil
- Include snap peas and water chestnuts
Cajun Style
- Increase paprika and add cayenne pepper
- Include diced celery and okra
- Season with Cajun spice blend
Make-Ahead and Storage Tips
- Prep vegetables: Dice onions and bell peppers up to 1 day ahead
- Season chicken: Season chicken up to 4 hours ahead and refrigerate
- Leftovers: Store in refrigerator for up to 3 days
- Reheating: Add a splash of broth when reheating to restore moisture
- Freezing: Freeze for up to 3 months (texture of rice may change slightly)
Troubleshooting
Rice is too dry
- Add a bit more broth and continue cooking covered for 5 more minutes
Rice is too wet
- Remove lid and cook on low heat for a few more minutes to evaporate excess liquid
Chicken skin isn’t crispy
- Place under broiler for 2-3 minutes at the end of cooking
Not enough flavor
- Make sure to scrape up browned bits when adding liquid
- Season generously and taste before serving
Side Dish Suggestions
- Simple green salad with vinaigrette
- Steamed broccoli or green beans
- Corn bread or dinner rolls
- Roasted vegetables like zucchini or carrots
Nutritional Benefits
This one-pot meal provides complete protein from the chicken, complex carbohydrates from the rice, and vitamins from the vegetables. Using bone-in chicken adds extra minerals and collagen to the dish, while the variety of vegetables contributes fiber and antioxidants.
