This is the best one pot chicken and rice hands down, damn delicious! It makes the whole house also smell incredibly amazing yet you’ll have just a few dishes to clean at the end of the day! Doesn’t that sound amazing?! I know it does!
Jump to Recipe
Marination
- Start by removing your chicken from the fridge then pat it dry with a kitchen towel.
- Next, in a small mixing bowl add all the marination ingredients together and mix well till everything is well combined.
- Place the chicken thighs in your marination dish then pour the marinade over it. Coat it thoroughly making sure all the pieces are well coated. Cover the dish with a cling film or a cover and place it in the fridge to marinate for at least 30 minutes or up to overnight.
Cooking
- Start by preheating your oven to 180°C.
- Heat the cooking oil in a large ovenproof pot like a dutch oven or a cast iron skillet. Once hot, sear the chicken thighs till golden brown on each side for about 5 minutes on each side. Avoid over crowding the pan. You can do this in batches and remember to reserve the remaining marinade to use later.
- Once done, remove the chicken thighs and set aside.
- On the same pot, add in the diced onions and carrots then stir. Let them cook on medium-high heat for about 7-10 minutes to build on flavor.
- Next add in the cilantro (dania) stems and minced garlic (if using). Stir and allow them to cook for about a minute or until fragrant.
- Follow by adding the dried oregano, garlic powder (if using), sea salt and black pepper to taste at this point then stir to combine.
- Add the reserved marinade and rice then stir well to coat the rice with the oil, onions and carrot base.
- Add the chicken/vegetable stock or water into the cooking pot then stir. Allow to simmer on the stove top.
- Once it has simmered, place the seared chicken thighs on top of the rice together with its juices then cover with an ovenproof lid or foil and place in the preheated oven.
- Bake for 35 minutes then remove the lid and allow to cook the chicken & rice for another 10 minutes uncovered.
- Remove from the oven and allow the chicken and rice rest for 5-10 minutes then fluff with a fork.
- Garnish with the chopped cilantro (dania) leaves, serve and enjoy!
MORE AMAZING CHICKEN RECIPES!
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- The Best Juicy Baked Chicken Legs
- Baked Honey-Soy Chicken Thighs
- Rosemary Kienyenji Chicken Stew
- One pot cashew cream chicken stew loaded with vegetables
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- The best chicken veggies stir fry
- Pineapple chicken
- Coconut chicken curry
- Honey dijon chicken
- Honey sesame fried chicken
- The best honey barbecue chicken wings
The best one pot chicken & rice
This one pot chicken and rice is hands down damn delicious! It makes the whole house also smell incredibly amazing yet you’ll have few dishes to clean at the end of the day! Doesn’t that sound amazing?!
Ingredients
Marination
- 8 chicken thighs
- 4 tbsp freshly squeezed lemon juice
- 1½ tbsp cooking oil
- 3 tsp dijon mustard
- 4 tsp garlic powder/granules or 4 cloves minced garlic minced
- 1½ tsp dried oregano
- 1½ tsp dried thyme
- 1 tsp sea salt
- ½ tsp black pepper
Cooking
- 3 tbsp cooking oil
- 2 onions, diced
- 1 cup diced carrots
- 1 bunch chopped cilantro (dania), stems & leaves separate
- 2 tsp garlic powder/granules or 2 cloves minced garlic
- 2 tsp dried oregano
- 2 cups white rice
- 4 cups chicken/vegetable stock or water
- Sea salt & black pepper, to taste
Instructions
Marination
- Start by removing your chicken from the fridge then pat it dry with a kitchen towel.
- Next, in a small mixing bowl add all the marination ingredients together and mix well till everything is well combined.
- Place the chicken thighs in your marination dish then pour the marinade over it. Coat it thoroughly making sure all the pieces are well coated. Cover the dish with a cling film or a cover and place it in the fridge to marinate for at least 30 minutes or up to overnight.
Cooking
- Start by preheating your oven to 180°C.
- Heat the cooking oil in a large ovenproof pot like a dutch oven or a cast iron skillet. Once hot, sear the chicken thighs till golden brown on each side for about 5 minutes on each side. Avoid over crowding the pan. You can do this in batches and reserve the remaining marinade to use later.
- Once done, remove the chicken thighs and set aside.
- On the same pot, add in the diced onions and carrots then stir. Let them cook on medium-high heat for about 7-10 minutes to build on flavor.
- Next add in the cilantro (dania) stems and minced garlic (if using). Stir and allow them to cook for about a minute or until fragrant.
- Follow by adding the dried oregano, garlic powder (if using), sea salt and black pepper to taste at this point then stir to combine.
- Add the reserved marinade and rice then stir well to coat the rice with the oil, onions and carrot base.
- Add the chicken/vegetable stock or water into the cooking pot then stir. Allow to simmer on the stove top.
- Once it has simmered, place the seared chicken thighs on top of the rice together with its juices then cover with an ovenproof lid or foil and place in the preheated oven.
- Bake for 35 minutes then remove the lid and allow to cook the chicken & rice for another 10 minutes uncovered.
- Remove from the oven and allow the chicken and rice rest for 5-10 minutes then fluff with a fork.
- Garnish with the chopped cilantro (dania) leaves, serve and enjoy!
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