Looking for a simple and delicious dinner idea that won’t leave you with a pile of dirty dishes? Look no further! Our one-pot chicken and rice recipe is here to save the day. Packed with savory flavors and wholesome ingredients, this dish is sure to become a family favorite.
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Key Ingredients
Bone-in, skinless chicken thighs: Chicken thighs are perfect for this recipe as they remain tender and juicy while imparting a delicious flavor to the dish.
Turmeric: Adding a hint of earthy flavor, turmeric also provides a vibrant yellow color to the rice and chicken.
Long grain rice: A staple in many households, long grain rice cooks up fluffy and pairs well with the chicken.
Sun-dried tomatoes: These concentrated tomatoes add a depth of rich and sweet flavor to the dish.
Chicken broth: Using chicken broth to cook the rice ensures every grain is seasoned to perfection.
Perks of One-Pot Meals
- Convenience: One-pot meals save time and effort since everything is cooked in a single pot. It minimizes prep work and reduces the number of dishes to clean afterward.
- Flavors meld together: By simmering all the ingredients together, the flavors infuse, creating a harmonious and well-balanced dish.
- Versatility: One-pot meals offer endless possibilities. You can experiment with various proteins and vegetables to suit your taste preferences or incorporate leftovers for a creative twist.
- Budget-friendly: One-pot meals tend to be economical as they utilize affordable ingredients without sacrificing taste.
Meal Prepping
One-pot meals are an excellent choice for meal prepping. Here’s how you can incorporate this recipe into your meal prep routine:
- Double the recipe: Make a larger batch of the one-pot chicken and rice recipe to ensure a few days’ worth of meals.
- Store in individual portions: Divide the cooked dish into meal-sized containers, allowing for easy grab-and-go lunches or dinners.
- Reheating: To maintain the flavors and texture, reheat the individual portions in the microwave or stovetop until heated through.
Eating Healthier
One-pot meals like our chicken and rice recipe can be a part of a balanced and wholesome diet. Here’s how you can enhance its nutritional value:
- Incorporate vegetables: Add even more nutrition by including extra veggies like peas, carrots, or spinach to the dish.
- Use whole-grain rice: Swap the long grain rice for brown rice or quinoa for added fiber and nutrients.
- Reduce sodium: If you’re watching your sodium intake, opt for low-sodium chicken broth or reduce the amount of salt in the recipe.
- Portion control: Pay attention to portion sizes to ensure a balanced and calorie-conscious meal.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can substitute chicken breasts for thighs. However, keep in mind that chicken breasts tend to be leaner and may require less cooking time to avoid dryness.
Q: Can I make this recipe spicy?
A: Absolutely! Adjust the amount of red pepper flakes or add additional spices like cayenne pepper or hot sauce to increase the heat according to your preference.
Q: Can I use vegetable broth instead of chicken broth?
A: Yes, vegetable broth can be used as a substitute for chicken broth along with your choice of vegetables in place of chicken thighs if you prefer a vegetarian version of the dish.
Q: Can I freeze leftovers?
A: Certainly! Allow the dish to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
The Greatest One Pot Meal: Chicken and Rice
Course: MainCuisine: One Pot Meal6
servings10
minutes30
minutes400
kcalLooking for a simple and delicious dinner idea that won’t leave you with a pile of dirty dishes? Look no further! Our one-pot chicken and rice recipe is here to save the day. Packed with savory flavors and wholesome ingredients, this dish is sure to become a family favorite.
Ingredients
- Chicken Ingredients:
6 bone-in, skinless chicken thighs
2 tablespoons of olive oil (divided)
1 teaspoon of turmeric
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1 teaspoon of paprika
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of lemon pepper
- Rice Ingredients:
1 1/2 cups of long grain rice
1 medium shallot, sliced
1/2 green bell pepper, diced
1 rib of celery, chopped
1/2 teaspoon of red pepper flakes (adjust to taste)
2 tablespoons of sun-dried tomatoes, chopped
1 tablespoon of tomato paste
1 tablespoon of garlic paste or minced garlic
3 cups of chicken broth
2 bay leaves
1 teaspoon of Southern Made Creole seasoning (optional)
fresh chopped green onion for garnish
Directions
- Start by seasoning the bone-in, skinless chicken thighs with 1 tablespoon of olive oil, turmeric, onion powder, garlic powder, paprika, salt, pepper, and lemon pepper. Remember, “If you ain’t sneezing, it ain’t seasoned!” Massage the spices into the chicken until well coated.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs on each side for about 3-4 minutes until they become nicely browned. Once seared, set the chicken aside. (They will not be cooked through.)
- In the same pot with the drippings, add the shallot, green bell pepper and celery. Sauté the vegetables for about 4 minutes until they become tender.
- Add the red pepper flakes, sun-dried tomatoes, tomato paste, and garlic paste (or minced garlic) to the pot. Stir and cook for another minute to release the flavors.
- Incorporate the long grain rice into the pot and sauté for about 2 minutes until the rice grains are evenly coated with the flavors from the pot.
- Pour in the chicken broth and add the bay leaves and creole seasoning. Stir everything together to ensure all the ingredients are well combined.
- Gently place the seared chicken thighs back into the pot, nestling them into the rice mixture.
- Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer for approximately 20-25 minutes, or until the rice is fully cooked and the chicken thighs are tender.
- Once done, remove the bay leaves and discard them. Fluff the rice with a fork to incorporate the chicken flavors throughout, garnish with green onion and just like my name, you’re all done!
Notes
- The chicken thigh should have an internal temperature of 175-185 degrees Fahrenheit when done.
- If using chicken breast, aim for an internal temperature of 165 degrees Fahrenheit.
- Rinse the rice under cold water until the water runs clear to prevent the rice from sticking together.
