Chicken and Rice is such a classic hearty meal. It can be made so many ways and with so many different flavor pairings. Not to mention it's super inexpensive to make and fills a crowd. Since this dish is so cozy and warming, it's best eaten in the Fall or Winter, but since it's such a staple I'll sometimes make this even in the Summer.
This recipe is one of our favorite ways to have Chicken and Rice. While it has spices such as cumin, paprika, coriander, and oregano, the dish isn't flavored too heavily by any of them and instead marries into a delicious savory flavor. I even asked my husband how he would describe this dish, and all he could come up with is the terms "savory" and "fragrant". I mean, you just have to try it to find out.
Did I mention this recipe is a One Pot Meal? Heck yes to little clean-up!
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What makes Chicken and Rice so good?
This combination is a classic for a reason. Sometimes I even think if I developed enough chicken and rice combos, we could have one for dinner every week and just switch out the recipes.
This recipe is:
- A One Pot Meal - meaning only one dirty pot, meaning less cleanup. Tip: Cooking in one pot also gives this recipe a ton of flavor.
- Easy to make
- Ready in less than an hour
- Cozy and comforting, especially on those really cold days. It's like eating a warm hug.
- Tasty enough to be a family favorite
- A pick-me-up when you need a simple meal (both on the stomach and time/step wise) between more complicated meals
Ingredients:
- Boneless, skinless chicken thighs. I prefer thighs in this recipe because they stay more tender and the juices give the rice a ton of flavor. Chicken breasts work too, but it's just not quite the same.
- Chicken broth
- Parboiled long grain white rice (Jasmine rice is my rice of choice). Important: You need a rice that has a 15-minute cooking time. This prevents the chicken from becoming overcooked. Parboiled rice is rice that has been partially boiled in the husk, reducing the cook time. Brown rice typically has a cook time of 30 minutes+, which is far too long for this dish. Jasmine rice can be found in most if not all grocery stores. It has a wonderfully fragrant smell and flavor.
- Carrots
- Frozen peas
- Onion
- Minced garlic
- Cumin
- Oregano
- Paprika
- Coriander
- Olive oil, or neutral oil
- Salt & pepper
Tip: You can also sub in a bag of frozen peas and carrots for the fresh carrots & bag of frozen peas. I just love the taste of fresh carrots, but it is a cutting step that could be eliminated.
How to Make Chicken and Rice:
For the Spice Blend:
- Add cumin, paprika, coriander, salt, & pepper to a small bowl. Stir to combine. Note: This is everything except for the oregano, which we'll add in later.
For the Chicken and Rice:
- Prep: Dice onion, chop carrots into bite-sized pieces, and mince the garlic. Set aside in piles on a cutting board.
- Trim excess fat off chicken thighs and add to a medium-sized bowl. Add in half of the spice mixture, and toss using your hands to evenly coat the chicken. Set aside the remaining spice blend to add to the rice later on.
- Heat a large dutch oven or non-stick pot over medium-high heat. Add in the oil once hot, then place chicken thighs in an even layer in the pot, being careful to not overlap or crowd the pan. Tip: If doubling this recipe, you will want to cook the chicken thighs in batches. This ensures they get a nice golden crust. Cook the chicken 3-4 minutes per side, or until golden brown. The chicken should release easily from the pan. If it's sticking, it may need to cook another minute or so.
- Remove the partially cooked chicken thighs to a plate covered with foil, and repeat with remaining batches of chicken if any. Remove all chicken to the plate so that the pot is empty for the next step.
- Lower heat to medium-low, then add in the onion and carrots (if using fresh). Cook until onions are translucent and the carrot has just started to soften, about 5 minutes.
- Add in the garlic and saute one minute.
- Add in rice, the remaining spice blend, and the oregano. Cook 1 to 2 minutes, stirring constantly, until rice is coated in the spices and lightly toasted. Pour in the broth and stir, scraping the bottom of the pan to release any bits on the bottom.
- Place the chicken thighs on top of the rice mixture, set into the broth some. Turn heat back to medium-high, and bring to a boil. Once boiling, reduce heat to low, cover the pot, and cook for 15 minutes.
- Add in the frozen peas, cover, and cook another 5 minutes. Once liquid has been absorbed and everything is tender, give the rice a gentle stir.
- Serve.
Storage
This recipe is best eaten within 3-4 days.
Tip: Don't leave cooked rice at room temperature for longer than 2 hours.
What to Serve with Chicken and Rice?
The great part about this recipe is it's a One Pot Meal, meaning you really don't need to make anything to go with it. You've got your protein, starch, and vegetables all in one dish! However, if you want a little something-something, I'd suggest making some rolls. I love my Gluten Free Dinner Rolls (that rise!) – Great Value Recipe.
Other than that, dessert might be your best bet.
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Chicken and Rice with Peas and Carrots | Gluten Free
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Equipment
- Dutch oven or
Ingredients
For the Spice Blend:
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 1 teaspoon paprika You can use smoked for extra flavor
- ½ teaspoon salt
- ⅛ teaspoon black pepper
For the Chicken and Rice:
- 8 boneless, skinless chicken thighs whole, trimmed of excess fat
- 1 ½ cups chicken broth
- 1 cup parboiled long grain white rice* I highly recommend jasmine rice
- 2-3 carrots peeled, chopped into squares
- 1 onion diced
- 1 cup frozen peas
- 2 tablespoon neutral oil
- 1-2 teaspoon minced garlic, or 2 cloves minced
- ½ teaspoon oregano
Instructions
For the Spice Blend:
- Add cumin, paprika, coriander, salt, & pepper to a small bowl. Stir to combine. Note: This is all spices except for the oregano, which we'll add in later.
For the Chicken and Rice:
- Prep: Dice onion, chop carrots into bite-sized pieces, and mince the garlic. Set aside in piles on a cutting board.
- Trim excess fat off chicken thighs and add to a medium-sized bowl. Add in half of the spice mixture, and toss using your hands to evenly coat the chicken. Set aside the remaining spice blend to add to the rice later on.
- Heat a large dutch oven or non-stick pot over medium-high heat. Add in the oil once hot, then place chicken thighs in an even layer in the pot, being careful to not overlap or crowd the pan. Tip: If doubling this recipe, you will want to cook the chicken thighs in batches. This ensures they get a nice golden crust. Cook the chicken 3-4 minutes per side, or until golden brown. The chicken should release easily from the pan. If it's sticking, it may need to cook another minute or so. Remove the partially cooked chicken thighs to a plate covered with foil, and repeat with remaining batches of chicken if any. Remove all chicken to the plate so that the pot is empty for the next step.
- Lower heat to medium-low, then add in the onion and carrots (if using fresh). Cook until onions are translucent and the carrot has just started to soften, about 5 minutes.
- Add in the garlic and saute one minute.
- Add in rice, the remaining spice blend, and the oregano. Cook 1 to 2 minutes, stirring constantly, until rice is coated in the spices and lightly toasted. Pour in the broth and stir, scraping the bottom of the pan to release any bits on the bottom.
- Place the chicken thighs on top of the rice mixture, set into the broth so that it's mostly covering them. Turn heat back to medium-high, and bring to a boil. Once boiling, reduce heat to low, cover the pot, and cook for 15 minutes.
- Add in the frozen peas, cover, and cook another 5 minutes. Once liquid has been absorbed and everything is tender, give the rice a gentle stir.
- Serve.
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