If You’re Lazy, Make This One-Pot Chicken Rice

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and chicken thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more budget-friendly.

Pat dry the chicken to remove excess moisture.

Season the chicken with your favorite spices and rub them into the chicken.

Add vegetable oil to the chicken to keep it juicy and set aside.

Chop the carrots and prepare garlic, ginger, onion, and bell peppers (green, yellow, and red).

Prep scotch bonnet pepper and set all ingredients aside.

In a saucepan, add vegetable oil and sauté the chicken for about 3 minutes on each side until browned.

Remove the chicken from the pan and set aside.

In the same pan, add onion, garlic, and ginger, and sauté for 30 seconds to 1 minute.

Add scotch bonnet pepper and bell peppers to the pan.

Add peas and carrots, then mix in the spices.

Add washed basmati rice to the mixture and stir everything together.

Pour in chicken stock and hot water, stirring gently to combine.

Return the chicken to the pot along with its juices.

Add butter to enhance flavor and cover the pot with parchment paper and foil.

Bake in the oven at 350°F for 50 minutes, checking if the rice is cooked and adding more water if necessary.

Once cooked, garnish with spring onions and cover again for 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens