One Pot Chicken and Rice - delicious meal made in the oven
Oh gosh, this dish is so good and so easy to put together. This is why we believe you're going to like it too:
- the meat is crispy outside and juicy, tender inside
- rice and vegetables and tender, delicious and flavorful
- a simple preparation without needing to have a ton of experience in the kitchen
- simple meal, perfect to make during the week and on weekends
- feel free to keep it in the fridge for a couple of days or freeze it for a few months
- one-pan family meal
Essential ingredients
Here, we share a little more about the ingredients used in this recipe. You can find the whole ingredient list and method below.
Chicken Thighs - use chicken thighs with skin on and bone in. This way, they are juicier, and they bake better. The skin becomes golden and crispy. Feel free to use chicken legs and adjust the baking time.
Vegetables - you can find excellent vegetables like bell peppers, onions, and tomato in this recipe. Optionally, feel free to add zucchini, eggplant, or peas.
Vegeta natur paste - This recipe video is sponsored by Vegeta. Vegeta came out with unique new products like Vegeta garlic paste and Vegeta basil paste. However, if you can't find these products in your country, use 1 tsp of minced garlic and 1 tsp of Pesto Genovese.
Rice - we used long-grain rice that doesn't overcook and holds its shape.
Wine - for flavor, add white wine. The alcohol evaporates so that you can serve this dish to kids, too.
Canned tomatoes - In this recipe, we used canned peeled whole tomatoes. They add more texture and flavor. However, feel free to use diced canned tomatoes.
Storing and freezing
There are two ways to store these delicious One Pot Chicken and Rice.
Keep the chilled homemade One Pot Chicken and Rice, in the fridge, for up to 2 days. Before serving, reheat in the microwave oven or using a skillet.
Feel free to freeze the One Pot Chicken and Rice too. Place it in a freezer-friendly container and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a skillet.
How to make One Pot Chicken and Rice at home (video)
Check this quick video to master making One Pot Chicken and Rice at home.
Next, try these chicken dinner recipes
- Chicken Cutlets with Tomatoes
- Chicken Fajitas
- Butter Chicken
- Chicken Stew with Potatoes
- Creamy Chicken with Asparagus
- Oven-Baked Chicken Thighs with Carrots
- Creamy Mushroom Chicken
METHOD
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meat
Add the chicken thighs to a bowl and season with salt and pepper. Toss to combine and set aside.
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sear the meat
Place a large cast iron (or other oven-safe) pan over medium heat. Add the oil and chicken thighs skin side down to the pan. Sear the meat for 3 - 4 minutes on each side or until golden and crispy. Transfer to a plate and continue cooking in the same pan.
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vegetables
Remove the seeds from the bell peppers and cut them into small cubes. Peel the onion and dice it. Place the same cast iron skillet over medium heat and add the bell peppers and onion. Sauté for 2 - 3 minutes. Cut the tomatoes into small cubes and cook for 3 minutes. Add the Vegeta basil and garlic paste, or use pesto genovese and minced garlic. Stir to combine. Place a rack in the middle of the oven and preheat it to 190 °C or 375 °F.
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rice
Add the rice to the vegetables in the pan. Cook for 2 minutes, then add the white wine and canned whole peeled tomatoes. Stir and cook for 3 minutes for the alcohol to evaporate. Pour in water and bring to a boil. Add the seared chicken on top (with the skin side up) and remove from the heat. Cover with a sheet of parchment paper and a sheet of aluminium foil.
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bake
Place the One Pot Chicken and Rice in the preheated oven. Bake for 45 - 50 minutes at 190 °C or 375 °F. Remove the dish from the heat and sprinkle with fresh basil or chopped parsley before serving.
