One-Pot Chicken and Rice

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This one-pot chicken and rice is the perfect weeknight dinner because you probably have most of the ingredients in your kitchen and it’ll be ready in no time. It’s also filling and healthy for a family dinner or your meal prep.

It stands on it’s own as a full meal but you can serve with a side salad or sliced avocado if you want a little more. And if you aren’t worried about being healthy, tostones (fried green plantains if you don’t know) are a great addition. Eat it as is or top with ketchup or your hot sauce for a kick of heat.

It’s time to get cooking friends! Enjoy!

What kind of chicken do I use for one-pot chicken and rice?

This recipe uses boneless skinless chicken thighs because they are juicier. Chicken thighs are also typically cheaper than chicken breasts to help cut your grocery bill.

If you want to be healthier, or just prefer chicken breasts, you can swap the thighs for breasts but you should only use 2-3 breasts in place of the 5 thighs because they’re much bigger and you don’t want to end up with too much chicken in the rice mix.

Do I use white or brown rice for one-pot chicken and rice?

You can use white rice or brown rice for this recipe. By default, I use white rice for this because I think the softer texture works better with the chicken and vegetables.

Brown rice is healthier so you can use brown rice. I’ve tested this recipe with brown rice and it turns out great. Just keep in mind it will be a bit more firm compared to a typical chicken and rice dish because brown rice is usually more firm. And you still need to watch your rice so you don’t overcook it and end up with mush.

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One-Pot Chicken and Rice

Servings: 4

Author: Austin Havens

This delicious one-pot chicken and rice with cilantro, carrots, and peas is the perfect weeknight dinner!

Ingredients

• 2 tbsp avocado oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp pepper
• ½ red onion
• 2 garlic cloves
• 5 boneless skinless chicken thighs
• 1 cup of long grain white rice (Brown rice works too)
• 1 ½ cups chicken stock
• ½ bunch cilantro (Stems removed)
• 1 cup frozen carrots and peas

Instructions

1. Heat the oil in a pan over medium heat.
2. Meanwhile, pat chicken dry and season with half of the salt, pepper, paprika, and garlic powder.
3. Once the oil is ready, cook chicken thighs for about 6-7 minutes on each side.
4. While your chicken is cooking, dice the garlic and red onion.
5. Once ready, remove chicken thighs and reduce heat to medium-low.
6. Sauté onion and garlic in a pan for about 3 minutes.
7. Wash and drain your rice and to to the pan and continue cooking for another 3 minutes.
8. Add chicken stock and the remainder of the seasonings to the pan.
9. Increase the heat to high and bring to a boil.
10. While the rice is coming to a boil, shred the chicken and chop the cilantro.
11. Once boiling, add the chicken, cilantro, and frozen peas and carrots.
12. Reduce heat to low, cover the pan, and continue cooking for about 20 minutes. Don’t forget to stir occasionally.
13. When your rice is cooked, serve with more cilantro and your favorite hot sauce or ketchup if you want. Enjoy!

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