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Easy One-Pot Chicken and Rice

Easy One-Pot Chicken and Rice

A simple and flavorful recipe for Easy One-Pot Chicken and Rice, combining spices, chicken thighs, and vegetables in a single skillet.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 1 hour
Course main dish
Cuisine Mediterranean
Servings 4 servings
Calories 401.2 kcal

Equipment

  • large deep skillet with lid

Ingredients
  

For the Spice Mixture

  • 2 teaspoon ground allspice more for later
  • 1 teaspoon black pepper
  • ¾ teaspoon ground green cardamom more for later
  • ¼ teaspoon ground turmeric more for later

For the Chicken and Rice

  • 6 pieces boneless skinless chicken thighs
  • Kosher salt to taste
  • Extra virgin olive oil for cooking
  • 1 cup chopped yellow onions about ½ large onion
  • 2 pieces carrots chopped
  • 1 cup frozen peas
  • 1 cup cooked chickpeas or from canned chickpeas, drained and rinsed
  • 2 cups Basmati rice rinsed and soaked in water for 15 to 20 minutes
  • 2 sticks cinnamon sticks
  • 1 piece dry bay leaf
  • 2 cups low-sodium chicken broth boiling

Instructions
 

Cooking Steps

  • In a small bowl, mix the spices to make the spice mixture. Set aside for now.
  • Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
  • In a large and deep cooking skillet with a lid, heat 3 tablespoon extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
  • To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, ½ teaspoon allspice and ¼ teaspoon ground cardamom. Stir to combine.
  • Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
  • Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
  • Remove from the heat, garnish with parsley.

Notes

Important Rice Note: Wash the rice three times with warm water until the water runs clear and place it in a bowl and let it soak in water for 15 to 20 minutes. This will help it cook evenly and quickly without getting sticky. Visit our Online Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.

Nutrition

Serving: 1servingCalories: 401.2kcalCarbohydrates: 45gProtein: 24.9gSaturated Fat: 1.8gCholesterol: 71.8mgSodium: 306.8mgPotassium: 587.8mgFiber: 6.1gVitamin A: 3617.7IUVitamin C: 13.6mgCalcium: 78.5mgIron: 2.8mg
Keyword chicken recipes, easy dinners, Easy One-Pot Chicken and Rice, Mediterranean chicken, One-Pot Meals, rice dishes
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