One-Pot Chicken and Rice
This hearty and flavorful One-Pot Chicken and Rice dish is a perfect balance of spices, tender chicken, and aromatic Basmati rice, all cooked together for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 lbs bone-in chicken thighs
- 7 cloves minced garlic
- 2 tbsp grated ginger
- 2 tbsp garam masala
- 1 tsp salt
- 1/2 tsp turmeric
- 2 tsp red chili pepper
- 1 lemon, juiced
- 1/4 cup avocado oil
- 1/4–1/2 cup chopped sun-dried tomatoes
- 3 tbsp tomato paste
- 1 tsp chili flakes
- 1 shallot, minced
- 2–3 cups Basmati rice
- 1 box chicken broth
- Asiago cheese, cream, cilantro, basil for serving
Instructions
- In a bowl, mix together grated ginger, garam masala, salt, turmeric, half of the minced garlic, red chili pepper, and lemon juice. Coat the chicken thighs evenly with this mixture.
- Heat avocado oil in a large skillet or pot over medium-high heat. Sear the chicken thighs until they are golden brown on both sides. Remove the chicken and set aside.
- In the same skillet or pot, add tomato paste, chopped sun-dried tomatoes, remaining minced garlic, minced shallot, chili flakes, and Basmati rice. Stir and cook for a few minutes until the rice is well coated and aromatic.
- Return the seared chicken thighs back into the skillet. Pour in the chicken broth until the chicken and rice are just covered. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked through and the chicken is tender.
- Serve the One-Pot Chicken and Rice hot, garnished with Asiago cheese, a drizzle of cream, and fresh herbs like cilantro and basil.
Nutrition
- Calories: 480
- Sugar: 3g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg