One Pot Chicken and Rice Recipe

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor and moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more affordable.

Heat a cast-iron pan over medium heat.

Add butter and olive oil to the pan.

Once the oil and butter are hot, add diced onion and a little salt; sauté until soft, not necessarily golden brown.

Grate garlic into the pan using a microplane and mix for a few seconds to avoid burning.

Add curry powder and mix for a few seconds.

Add bite-sized pieces of chicken breast to the pan and mix well; cook for about 5 minutes until the chicken is almost completely cooked.

Heat chicken stock separately; do not use cold stock.

Once the chicken is almost cooked, add diced carrots and drained basmati rice; stir and cook for about 3 minutes.

Pour in the hot chicken stock and bring to a boil.

Once boiling, cover the pot and reduce heat to low; cook for about 20 minutes until the rice is done.

Check the rice after 15 minutes; most of the water should be absorbed.

Add frozen peas and cover; cook for 5 more minutes until the rice is perfectly cooked.

Optionally, garnish with fresh cilantro or parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary