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
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
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.
On the stove, heat a dutch oven pot or cast iron skillet to medium-high. Add olive oil.
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.
Remove from pot and set aside. Add the onions & shallots to the pot. Cook until golden brown.
Create a circle in the middle of the pot and add garlic to center. Cook for 1-2 mins.
Add two cups of water mixed with Better than Bouillon to pot. Bring the liquid to a low simmer and deglaze the pan.
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.
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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