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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Frozen Vegetables: Stir in the mixed frozen vegetables, cover, and simmer for an additional 5 minutes to heat the vegetables through.
- 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
