One Pot Chicken and Rice

One Pot Chicken and Rice: A Simple and Satisfying Meal for Any Day of the Week

When it comes to whipping up a delicious and comforting meal without the fuss, few dishes can match the simplicity and flavor of a classic One Pot Chicken and Rice. This recipe combines tender chicken, aromatic vegetables, and perfectly cooked rice all in one pot, making it not only easy to prepare but also a breeze to clean up. Let’s dive into how you can bring this wholesome and hearty meal to your table.

Ingredients

• 4 – 6 tablespoons butter, divided
• 1 heaping cup shredded or chopped carrots (from 1 cup baby carrots or 2 large carrots)
• Homemade seasoned salt and pepper (to taste)
• 2 scant cups long grain white rice (e.g., Lundberg White Jasmine Rice)
• 1 tablespoon dried minced onion
• 1 teaspoon dried minced garlic
• 2 tablespoons dried parsley flakes
• 8 cups chicken stock
• 2 small chicken breasts (14 oz), cut into bite-sized pieces

Directions

Cooking the Base

1. Start with the Carrots: In a large soup pot, melt 2 tablespoons of butter over medium heat. Add the carrots and a generous sprinkle of seasoned salt and pepper. Cover with a lid and cook until the carrots are tender, about 5-6 minutes, stirring occasionally.

Adding Rice and Seasonings

1. Sauté Rice and Seasonings: Add the rice, dried onion, and dried garlic to the pot. Stir well to coat the rice in butter and cook for 1 minute. Then, mix in the dried parsley to distribute the flavors evenly.

Cooking Rice and Chicken

1. Add Chicken Stock: Pour in the chicken stock and increase the heat to high to bring the mixture to a boil, making sure to stir occasionally to prevent the rice from sticking to the bottom of the pot.
2. Simmer: Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes, stirring occasionally.
3. Cook the Chicken: Season the chicken pieces with seasoned salt and pepper, then add them to the pot. If necessary, increase the heat briefly to return to a simmer. Then, reduce the heat to medium-low again and continue to simmer until the chicken is fully cooked and the rice is al dente, about 7-10 minutes. Stir occasionally, and more frequently towards the end to prevent sticking.

Finishing Touches

1. Add Butter: Remove the pot from the heat and stir in the remaining 2-4 tablespoons of butter, according to your preference, for extra richness.
2. Let Sit: Cover the pot and let it sit for 5 minutes to allow the flavors to meld together.
3. Adjust Seasoning: Taste and adjust the seasoning with more seasoned salt and pepper if needed.

Serving

• Serve Warm: Dish out the chicken and rice while it’s warm. Note that the dish will thicken as it cools.

Nutritional Information

• Prep Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes
• Calories: 450 kcal per serving
• Servings: 6

Conclusion

This One Pot Chicken and Rice recipe is the epitome of home-cooked comfort. It’s perfect for busy weeknights when you need a filling meal without the hassle of extensive preparation or cleanup. The combination of juicy chicken, flavorful rice, and hearty vegetables cooked in savory chicken stock makes this dish a satisfying meal that will please the whole family. Give it a try tonight and enjoy the ease and delight of a one-pot wonder that’s sure to become a staple in your cooking repertoire.

One Pot Chicken and Rice

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 6 1x

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Description

This One Pot Chicken and Rice is a quintessential comfort food dish that combines the simplicity of ingredients with the richness of flavors. With tender chunks of chicken, perfectly cooked rice, and a hint of herbs, this meal not only satisfies the hunger but also comforts the soul.

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Ingredients

Scale 1x2x3x

4 – 6 tablespoons butter, divided
1 heaping cup shredded or chopped carrots (from 1 cup baby carrots or 2 large carrots)
Homemade seasoned salt and pepper (to taste)
2 scant cups long grain white rice (e.g., Lundberg White Jasmine Rice)
1 tablespoon dried minced onion
1 teaspoon dried minced garlic
2 tablespoons dried parsley flakes
8 cups chicken stock
2 small chicken breasts (14 oz), cut into bite-sized pieces

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Instructions

Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the carrots and season with seasoned salt and pepper. Cover with a lid and cook until the carrots are tender, about 5-6 minutes, stirring occasionally.
Add the rice, dried onion, and dried garlic to the pot. Stir to coat the rice with butter and sauté for 1 minute. Stir in the dried parsley.
Pour in the chicken stock and increase the heat to high to bring the mixture to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
Once boiling, reduce the heat to medium-low and let simmer for 15 minutes, stirring occasionally.
Season the chicken pieces with seasoned salt and pepper. Add them to the pot, increasing the heat briefly if necessary to return to a simmer. Reduce the heat to medium-low again and continue to simmer until the chicken is cooked through and the rice is al dente, about 7-10 minutes, stirring occasionally and more frequently towards the end.
Remove the pot from the heat and stir in the remaining 2-4 tablespoons of butter, according to your preference. Cover the pot and let it sit for 5 minutes.
Taste and adjust the seasoning with more seasoned salt and pepper if necessary. Serve warm; note that the dish will thicken as it cools.

• Prep Time: 10 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 450