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One Pot Chicken and Rice

A comforting classic dish where tender chicken and fluffy rice blend beautifully together in a single pot, perfect for family gatherings or busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces halal chicken thighs or breasts
  • 2 cups basmati or jasmine rice, rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup green peas (fresh or frozen)
  • 4 cups chicken broth (halal)
Spices and seasoning
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • to taste Salt and pepper
Additional ingredients
  • 3 tablespoons olive oil
  • Fresh parsley or cilantro, for garnish Optional for garnish

Method
 

Preparation
  1. Rinse your rice under cold water until the water runs clear to remove excess starch.
Cooking
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken with salt and pepper and cook until golden brown, about 4-5 minutes per side. Remove and set aside.
  2. In the same pot, add the diced onion and cook until translucent. Add minced garlic, diced carrots, and other desired vegetables and sauté for 3-4 minutes.
  3. Stir in the rinsed rice, turmeric, cumin, and paprika, cooking for a minute until rice is well coated.
  4. Pour in the chicken broth and nestle the browned chicken back into the pot. Bring everything to a boil.
  5. Reduce heat to low, cover the pot, and simmer for 20-25 minutes until chicken is cooked through and rice is tender.
  6. Add in green peas, cover, and heat through for an additional five minutes. Fluff with a fork before serving and garnish with fresh herbs.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to a month. Reheat with a sprinkle of water to retain moisture.