ONE POT CHICKEN AND RICE
This One Pot Chicken and Rice is a comforting, Mexican-inspired meal made with tender chicken, fluffy rice, and a rich tomato-garlic broth. It’s an easy, flavor-packed dinner that comes together in one pan with minimal cleanup. Perfect for busy weeknights!
Ingredients
- 4 small chicken thighs
- 2 chicken drumsticks
- 1 teaspoon salt to taste
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tbsp olive oil
- ¼ white onion sliced
- 1 cup long grain white rice
- 2 roma tomatoes
- 3 garlic cloves
- ¼ white onion for blending
- 1 teaspoon chicken bouillon
- 1 ¼ cups chicken broth
- 2 carrots chopped
- ¼ cup fresh cilantro chopped
Instructions
- Season the chicken1. Pat the chicken thighs and drumsticks dry. Season with salt, pepper, paprika, garlic powder, and onion powder.
- Sear the chicken2. In a medium deep skillet or Dutch oven, heat oil over medium-high heat.3. Add the chicken pieces and sear until golden brown on both sides. Remove and set aside.
- Cook the aromatics & rice 4. In the same pot, add the sliced onion and cook until translucent.5. Stir in the rice and cook for 2–3 minutes, letting it lightly toast in the oil.
- Make the tomato blend 6. In a blender, combine Roma tomatoes, garlic cloves, onion, chicken bouillon, tomato bouillon, and chicken broth. Blend until smooth.
- Combine everything 7. Pour the blended mixture into the pot with the rice. Stir and bring to a gentle simmer.8. Add chopped carrots, cilantro, and return the chicken pieces to the pot.
- Simmer & cook 9. Once it comes to a simmer, cover the pot with a lid. Lower the heat to medium-low and cook for about 25–30 minutes, until the rice is fluffy and the chicken is fully cooked.
- Serve 10. Fluff the rice with a fork, garnish with extra cilantro if desired, and serve warm.