One-Pot Chicken and Rice: A Hearty and Flavorful Meal
Looking for a delicious and easy-to-prepare meal that’s packed with flavor and nutrition? This one-pot chicken & rice recipe is just what you need. Moreover, it’s a hearty and satisfying dish that’s perfect for a weeknight dinner or a casual gathering. With a combination of tender chicken, aromatic spices, and nutritious vegetables, this recipe is sure to please even the pickiest eaters.
The Recipe Breakdown
First, this recipe starts by browning the chicken in a Dutch oven pot, seasoned with a blend of spices like kosher salt, black pepper, smoked paprika, and ground cumin. The aromatics, including onions, garlic, cilantro, and basil, are then sautéed in the same pot, adding depth of flavor. Next, broccoli, black eye peas, and basmati brown rice are added along with chicken broth and coconut milk. The pot is then covered and simmered until the liquid is absorbed, resulting in a perfectly cooked brown rice and pull-apart tender chicken.
Get RecipeHow to Customize this One-Pot Chicken & Rice Dish:
Furthermore, one of the great things about this one-pot chicken & rice recipe is its versatility. Here are some customization tips to make it your own:
- First, protein: While the recipe calls for chicken, you can easily substitute it with other proteins like pork, beef, or shrimp.
- Next, vegetables: Feel free to add or swap out vegetables based on your preferences. Spinach, mushrooms, bell peppers, zucchini, and carrots would all be delicious additions.
- Spices: Specifically, experiment with different spices to create unique flavor profiles. Try adding cayenne pepper instead of habanero for a spicy kick, or turmeric for a golden hue and additional health benefits.
- Lastly, heat level: Adjust the level of heat by adding or removing the habanero pepper. If you prefer a milder dish, you can omit it altogether. Notably, leaving the hot pepper whole prevents the dish from becoming spicy.
Nutrition Benefits:
Importantly, this one-pot chicken & rice meal is not only delicious but also packed with nutrients. Specifically, chicken is a lean source of protein, while brown rice provides complex carbohydrates and fiber. Further, the vegetables add essential vitamins, minerals, and antioxidants. Coconut milk is a good source of healthy fats and can help boost your metabolism.
Hence, this one-pot chicken & rice recipe is a delicious and nutritious meal that’s easy to make and packed with flavor. With a few simple customizations, you can tailor it to your taste preferences and dietary needs. So why not give it a try and enjoy a hearty and satisfying meal that’s sure to become a family favorite?
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Disclosures:
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
One-Pot Chicken & Rice
Equipment
Ingredients
For the Chicken
- 3 – 3 1/2 pounds chicken parts we use skinless boneless thighs and drumsticks
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- 2 tablespoons ghee
For the aromatics and spices:
- 1 small onion peeled and diced
- 1 tablespoon garlic grated
- 2 tablespoons fresh cilantro chopped
- 2 tablespoon fresh basil roughly chopped (married man pork or Thai basil)
Vegetables, Beans, Rice and Spices:
- 3/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 large head broccoli steam and florets. chopped small
- 15 ounces canned black eye peas rinsed thoroughly (1 can)
- 1 1/2 cups basmati brown rice rinsed thoroughly and soaked for 15 minutes
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 Habanero pepper optional
Liquid:
- 1 3/4 cups chicken broth
- 1 cup coconut milk
Instructions
Season and Brown Chicken
- In a medium mixing bowl, Add the chicken, salt, freshly ground black pepper, smoked paprika and ground cumin. Mix to coat the chicken with the spices.3 – 3 1/2 pounds chicken parts, 3 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 3/4 teaspoon smoked paprika, 3/4 teaspoon ground cumin
- Heat the oil and ghee in a 5 quart dutch oven pot. Brown the chicken in batches. 2 to 3 minutes per side. Use medium heat. Remove the chicken and set aside.1 tablespoon extra virgin olive oil, 2 tablespoons ghee
Cook the aromatics:
- In the same pot, sauté the onions until translucent and fragrant.1 small onion
- Add in the garlic, basil and cilantro. Mix and cook 30 to 60 seconds.1 tablespoon garlic, 2 tablespoons fresh cilantro, 2 tablespoon fresh basil
- Add in the paprika and cumin. Mix and cook 30 to 60 seconds.3/4 teaspoon ground cumin, 1/2 teaspoon smoked paprika
Cook the broccoli, beans and rice:
- Add the broccoli and black eye peas to the aromatics. Season with some of the salt and freshly ground black pepper. Mix and cook 1 to 2 minutes.1 large head broccoli, 15 ounces canned black eye peas, 1 1/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Add in the rice and season with salt and freshly ground black pepper. Mix and cook 1 to 2 minutes.1 1/2 cups basmati brown rice
- Pour in the chicken stock and coconut milk. Stir. Bring to a boil. Add in hot pepper if using. Cover the pot with a tight lid. Reduce heat to low. Simmer 35 to 40 minutes until the liquid is absorbed. Turn off the stove. Leave the pot covered for 15 minutes. Fluff the rice with a fork. Serve and enjoy.1 3/4 cups chicken broth, 1 cup coconut milk, 1 Habanero pepper
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