Who doesn’t love an easy recipe that will have the whole family asking for seconds? This one-pot chicken and rice recipe is simple yet delish and you only need a handful of ingredients. Makes 4 servings.
Why I love this
chicken and rice recipe
Being a mom, working full-time, and creating content for the blog, IG and YouTube can be a never-ending to-list, but creating nutrishes meal for my daughter is a top priority.
This one-pot chicken and rice recipe is quick and easy. I also love that I can make substitutes and add vegetables that may need to be used right away.
Here’s What you’ll need to make it
For this recipe, I used a 7.25 quart dutch oven, which is large enough to hold all of the ingredients. Dutch ovens are also great for searing the chicken while the domed-shaped lid locks in flavor while perfectly steaming the rice.
If you don’t have a dutch oven, you could use any cast iron or non-stick pan and transfer to an large oven dish and bake for the final twenty minutes.
- Dutch Oven (or deep oven safe pan with lip or aluminum foil)
- Glass Measuring Cup
- Kitchen Tongs (Great for handling meat)
- Measuring spoons
- Splatter Screen
- Wooden Spoon
- Pot holder or silicone glove
Ingredients
How to Make It
4 Chicken Quarters (or preferred cuts)
2 Cups of Soaked Rice
3 Cloves of Chopped Garlic
1 Small Shallot
1 Small Red Onion
2 Tbsp Lowry’s Season Salt
1 Tbsp Onion Powder
3 Dried Bay Leaf
4 Tbsp Olive Oil
2 Tbsp Better than Bouillion (optional)
4 Cups of Water
Fresh Herbs (Curled Parsley, Greek Oregano, Rosemary & Thyme)
Salt & Pepper
Step 1
Soak chicken in two cups of water, Lowry’s Season Salt, and onion powder for a minimum of 20 minutes or up to overnight. Remove from brine mixture and pat dry.
Step 2
On the stove, heat a dutch oven pot or cast iron skillet to medium-high. Add olive oil.
Step 3
Season chicken quarters liberally with coarse salt and black pepper. Sear the chicken on both sides, until the skin is golden in color and easily removes from the pot.
Step 4
Remove from pot and set aside. Add the onions & shallots to the pot. Cook until golden brown.
Step 5
Create a circle in the middle of the pot and add garlic to center. Cook for 1-2 mins.
Step 6
Add two cups of water mixed with Better than Bouillon to pot. Bring the liquid to a low simmer and deglaze the pan.
Step 7
Add drained rice, bay leafs and fresh herbs. Stir.Return the chicken quarters to the pan and continue to cook for 20 minutes on a medium heat.
Step 8
Remove chicken and bay leaf. Fluff rice and serve.
For more kitchen talk, check out my 5 New Ways to Use Honey post.
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Thanks for visiting my blog! Until next time, Go Live Life Out Loud and come back and tell your girl all about it. Be blessed!
xo CanDe
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