Dinner
One Pot Chicken and Rice
This One Pot Chicken and Rice dinner is the ultimate comfort food, combining seasoned chicken, turmeric-infused rice, and veggies in one easy meal. Perfect for a cozy weeknight, this dish is a lifesaver when you're looking to use up ingredients. The lemon and parsley add a delightful freshness that brightens up the rich flavors.
Dinner
One Pot Chicken and Rice
This One Pot Chicken and Rice dinner is the ultimate comfort food, combining seasoned chicken, turmeric-infused rice, and veggies in one easy meal. Perfect for a cozy weeknight, this dish is a lifesaver when you're looking to use up ingredients. The lemon and parsley add a delightful freshness that brightens up the rich flavors.
The Recipe
Ingredients
Chicken
- Chicken thighs (or any cut you prefer)
- Olive oil
- Spices (as listed on screen)
- Salt
Rice and Veggies
- Long grain rice, rinsed and soaked
- Diced vegetables (as listed on screen)
- Extra turmeric for color
- Chicken broth
- 2 bay leaves
Garnish
- Lemon
- Parsley
Instructions
- 1
Rinse and soak long grain rice in cold water for about an hour.
- 2
Season chicken thighs with spices and olive oil, ensuring both sides and under the skin are coated.
- 3
Heat olive oil in a pan, add chicken skin side down, and sear both sides until nicely colored. Remove from heat.
- 4
In the same pan, add diced vegetables and sauté until softened.
- 5
Add strained rice to the pan, season with the same spices as the chicken, plus extra turmeric for color.
- 6
Pour in chicken broth, taste and adjust salt, then add bay leaves and place chicken on top.
- 7
Once it starts to simmer, lower the heat, cover with a lid, and cook through.
- 8
Garnish with lemon and parsley before serving.
Helpful Notes
- ◈Serve with tabbouleh salad and cucumber yogurt for a complete meal.
The Recipe
Instructions
- 1
Rinse and soak long grain rice in cold water for about an hour.
- 2
Season chicken thighs with spices and olive oil, ensuring both sides and under the skin are coated.
- 3
Heat olive oil in a pan, add chicken skin side down, and sear both sides until nicely colored. Remove from heat.
- 4
In the same pan, add diced vegetables and sauté until softened.
- 5
Add strained rice to the pan, season with the same spices as the chicken, plus extra turmeric for color.
- 6
Pour in chicken broth, taste and adjust salt, then add bay leaves and place chicken on top.
- 7
Once it starts to simmer, lower the heat, cover with a lid, and cook through.
- 8
Garnish with lemon and parsley before serving.
Helpful Notes
- ◈Serve with tabbouleh salad and cucumber yogurt for a complete meal.