One Pot Chicken and Rice || Brown Stew Chicken and Rice in One Pot

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: water + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is cheaper.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are nutritious and canned beans save time.

Wash chicken pieces thoroughly.

Season chicken with Maggie chicken seasoning, Maggie all-purpose seasoning, onion cubes, garlic cubes, and cayenne pepper (about 4 teaspoons).

Stir to coat the chicken evenly with the seasoning.

Remove the skin from the chicken pieces (optional).

Heat oil in a pot until hot.

Add chicken pieces in batches to the pot, ensuring enough space for frying.

Fry chicken on medium-high heat until both sides are nicely browned.

Remove browned chicken from the pot and set aside.

Add hot water to the pot to cook the chicken, ensuring to cover it.

Allow the chicken to cook until the water dries out, then turn the chicken to brown the other side.

Add fresh seasonings: onions, scallions, carrots, and pimento seeds to the pot.

Add ketchup (optional) and stir to combine.

Add half a cup of coconut milk to the pot and ensure the chicken has a nice color before doing so.

Add rice (using riceberry rice) to the pot, ensuring enough liquid is present to cook the rice without making it soggy.

Lower the flame and cover the pot with a lid to steam the rice slowly.

Once the rice is fully cooked, fluff it up with a fork and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary