One-Pot Spiced Chicken and Brown Rice with Leeks and Vegetables Recipe

Introduction

This one-pot chicken and rice dish is a flavorful and comforting meal perfect for busy weeknights. With tender chicken thighs, fragrant spices, and vibrant vegetables, it’s a complete and satisfying dinner that comes together easily in a single pan.

Ingredients

• 1 tbsp smoked paprika
• 1 tbsp ground coriander
• 2 garlic cloves, finely grated
• 2 tsp rapeseed oil
• 600g boneless, skinless chicken thighs, halved
• 700ml hot vegetable bouillon, made with 2 tsp powder
• 250g easy-cook brown rice
• 320g leeks, washed and sliced
• 1 tsp dried oregano or 1 tbsp fresh thyme
• 2 bay leaves (optional)
• 320g mixed frozen vegetables (such as sliced carrots, broccoli florets, and sweetcorn)

Instructions

1. Step 1: In a large bowl, combine the smoked paprika, ground coriander, grated garlic, and rapeseed oil. Add the chicken thighs and toss until they are well coated with the spice mixture.
2. Step 2: Heat a large non-stick pan with a lid over medium-high heat. Add the chicken without any extra oil and fry uncovered for 5 minutes, turning halfway, until browned on both sides. Remove the chicken and set aside on a plate.
3. Step 3: Pour the hot vegetable bouillon into the same pan, stirring well to loosen any browned bits from the bottom. Stir in the brown rice, leeks, oregano or thyme, and bay leaves if using.
4. Step 4: Place the browned chicken pieces on top of the rice mixture. Cover the pan with the lid and bring to a boil. Then reduce the heat and simmer gently for 20 minutes.
5. Step 5: Add the frozen mixed vegetables, cover again, and cook for about 5 minutes until the vegetables are heated through.
6. Step 6: Remove from heat and let the dish stand, covered, for 5 to 10 minutes. Lightly fluff and mix before serving.

Tips & Variations

• For extra flavor, try marinating the chicken in the spice mixture for 30 minutes before cooking.
• Substitute the frozen vegetables with any fresh seasonal veggies you have on hand.
• Use chicken breasts instead of thighs for a leaner alternative, adjusting cooking time as needed.
• If you prefer a spicier dish, add a pinch of chili flakes to the spice mix.

Storage

Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This dish does not freeze well due to the rice texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can substitute white rice. Since white rice cooks faster, reduce the simmering time after adding the rice and chicken to about 15 minutes, checking for doneness to avoid overcooking.

Is it necessary to brown the chicken first?

Browning the chicken adds extra flavor and a nice texture, but if you’re short on time, you can skip this step. The dish will still be tasty, though slightly less rich in flavor.

One-Pot Spiced Chicken and Brown Rice with Leeks and Vegetables Recipe

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★★★★★

4.5 from 76 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This comforting one-pot chicken and rice recipe combines smoky spices, tender chicken thighs, and nutritious vegetables to create a flavorful and easy-to-make meal. With minimal cleanup and straightforward steps, it’s perfect for a wholesome weeknight dinner.

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Ingredients

Scale 1x2x3x

Spices and Oil

• 1 tbsp smoked paprika
• 1 tbsp ground coriander
• 2 garlic cloves, finely grated
• 2 tsp rapeseed oil

Protein

• 600g boneless, skinless chicken thighs, halved

Grains and Vegetables

• 700ml hot vegetable bouillon, made with 2 tsp powder
• 250g easy-cook brown rice
• 320g leeks, washed and sliced
• 1 tsp dried oregano or 1 tbsp fresh thyme
• 2 bay leaves (optional)
• 320g mixed frozen vegetables (sliced carrots, broccoli florets, and sweetcorn)

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Instructions

1. Prepare the Spice Mix and Chicken: In a large bowl, combine smoked paprika, ground coriander, grated garlic, and rapeseed oil. Add the halved chicken thighs and coat them thoroughly in the spice mixture.
2. Brown the Chicken: Heat a large non-stick pan with a lid over medium-high heat. Add the coated chicken thighs without additional oil and fry uncovered for 5 minutes, turning halfway to brown both sides. Once browned, remove the chicken from the pan and set aside on a plate.
3. Cook the Rice and Vegetables: Pour the hot vegetable bouillon into the pan and stir to lift any flavorful browned bits from the base. Stir in the brown rice, sliced leeks, oregano or thyme, and bay leaves if using. Arrange the browned chicken pieces on top of the rice mixture, cover the pan, and bring it to a boil.
4. Simmer the Dish: Reduce the heat to low and let everything simmer gently for 20 minutes, allowing the rice to absorb the bouillon and the chicken to cook through.
5. Add Frozen Vegetables: Stir in the mixed frozen vegetables, cover, and simmer for an additional 5 minutes to heat the vegetables through.
6. Rest and Serve: Remove the pan from heat and let it stand, covered, for 5 to 10 minutes to finish absorbing flavors. Lightly mix the dish before serving.

Notes

• Using boneless, skinless chicken thighs ensures the meat stays juicy and tender during cooking.
• Make sure to slice the leeks and wash them thoroughly to avoid grit in the dish.
• You can substitute the frozen vegetables with fresh seasonal vegetables if preferred.
• Adjust the spice level by increasing or decreasing the smoked paprika according to taste.
• This recipe is easily adaptable for gluten-free diets by ensuring the vegetable bouillon powder is gluten-free.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: International

Keywords: one-pot chicken rice, chicken and rice recipe, easy chicken dinner, one-pan meal, healthy chicken dinner