How to Make Chicken and Rice one pot meal easy step by step | Chef Henry kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño offers a milder heat, while habanero is similarly spicy.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

Wash and clean the chicken legs using vinegar.

Chop one regular onion, two cloves of garlic, one sweet pepper, and two carrots.

Separate the leg from the thigh of the chicken and remove excess fat.

Season the chicken with garlic powder, chicken seasoning, meat seasoning, all-purpose seasoning, and seasoned salt, rubbing it in well.

Let the seasoned chicken marinate for 10 minutes.

Heat 1/2 cup of vegetable oil in a pot over medium heat.

Brown the chicken in the hot oil for 20 minutes, flipping occasionally for even color.

Drain the oil from the pot and remove the chicken, placing it on a plate.

Sauté the chopped vegetables and green seasoning in the remaining oil for 3-4 minutes, ensuring they don't get too soft.

Add all the seasoning used for the chicken to the sautéed vegetables.

Wash 2 cups of basmati rice, then add it to the pot with the sautéed vegetables and mix for 1 minute.

Add enough water to the rice so that it is an inch above the rice level.

Add 1 teaspoon of salt and mix it in.

Turn the stove up to bring the water to a boil, then add 1 tablespoon of salted butter.

Cover the pot and let the rice cook for 15-20 minutes, checking after 10 minutes.

Stir the rice after 10 minutes, then reduce the heat and add the chicken back into the pot, making room for it to fit.

Cover the pot again and let it steam for the remaining 10 minutes.

Remove the cover, garnish with chopped green onion, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens