One-Pot Chicken & Rice

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.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: American, Caribbean, Guyanese, Healthy

Keyword: Best Basmati Brown Rice Recipes, One Pot Chicken and Rice recipes, One Pot Dinner Ideas

Prep Time: 10

Cook Time: 55

Resting Time: 15

Total Time: 1 20

Servings: Servings

Calories: 831kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 5 Quart Stock Pot

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

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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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