One Pot Chicken And Rice With Garlic
Highlighted under: Classic Recipes
I absolutely love this One Pot Chicken and Rice with Garlic! It’s a comforting, flavorful dish that brings together tender chicken and perfectly cooked rice, all in a single pot. The aroma of garlic fills the kitchen as it simmers on the stove, making it impossible for anyone to resist. After trying various methods, I found that cooking it all together not only saves on cleanup but also lets the rice soak up all the delicious juices from the chicken, creating a mouthwatering meal that the whole family will enjoy.
When I first decided to make One Pot Chicken and Rice with Garlic, I wanted a dish that didn't compromise on flavor while being easy to prepare. The beauty of this recipe lies in the simplicity of one-pot cooking. I learned that sautéing the garlic first enhances its flavor, and adding the chicken skin-on helps keep it moist throughout the cooking process.
As the rice cooks, it absorbs the garlic-infused broth, providing flavor with every bite. The best tip I can share is to let it sit for a few minutes after cooking; this allows the flavors to meld, making it even more delicious when served. You won’t believe how quickly this will become a family favorite!
Why You'll Love This Recipe
- Simple one-pot meal, perfect for busy weekdays
- Rich garlic flavor enhances the chicken and rice
- Minimal cleanup means more time to enjoy your meal
The Importance of Garlic
Garlic plays a pivotal role in this One Pot Chicken and Rice, infusing the dish with a rich, aromatic flavor. When sautéed, garlic releases natural oils that enhance the overall taste, creating a fragrant base that elevates the chicken and rice. Be careful not to overcook the garlic; it should become fragrant but not brown. If it turns bitter, it could affect the dish's flavor. Fresh garlic is preferred here, as it adds a vibrant kick that garlic powder simply cannot match.
In addition to flavor, garlic brings numerous health benefits, including immune support and anti-inflammatory properties. With four cloves in this recipe, you not only heighten the taste but also contribute nutritionally. If you're not a fan of intense garlic flavors, consider reducing the amount, but remember, garlic truly is the heart of this dish, creating a harmonious balance with the chicken.
Choosing the Right Rice
For this recipe, long-grain rice is the ideal choice as it cooks evenly and remains fluffy rather than sticky. Brands like Jasmine or Basmati work particularly well because they absorb flavors wonderfully and hold their structure during cooking. If you prefer a different variety, you can substitute it with medium-grain rice, just keep an eye on the cooking time as it may vary slightly.
If you're looking for a healthier option, consider using brown rice. Just note that brown rice requires more cooking liquid and time. To adapt this recipe, increase the chicken broth to 2 ½ cups and extend the simmering time to 35-40 minutes on low heat. This way, you’ll still achieve that tender texture while enjoying the nutty flavors of brown rice.
Make-Ahead and Storage Tips
This One Pot Chicken and Rice dish is perfect for meal prep, and you can make it ahead of time to enjoy throughout the week. After cooking, allow it to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to four days. To reheat, simply add a splash of water to the pot or microwave to prevent drying out and heat until warmed through.
You can also freeze this dish if you want to store it for longer. Portion it out into freezer-safe containers, and it will last for about three months. When you're ready to eat, let it thaw in the refrigerator overnight, then reheat as mentioned above. The flavors will deepen after a day or two, making this dish even more delicious!
Ingredients
For the Chicken and Rice
- 4 chicken thighs, skin-on and bone-in
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Sauté the Chicken
In a large pot, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and paprika. Add the chicken skin-side down and cook until browned, about 5 minutes on each side. Remove the chicken and set aside.
Cook the Aromatics
In the same pot, add the chopped onion and cook until softened. Add the minced garlic and cook for an additional minute until fragrant.
Add Rice and Broth
Stir in the rice, coating it with the oil, garlic, and onion. Pour in the chicken broth and bring to a boil.
Simmer the Dish
Return the browned chicken thighs to the pot, skin-side up. Cover and reduce to low heat, letting it simmer for about 25 minutes, or until the rice is tender and absorbs most of the liquid.
Serve
Once cooked, let it sit for 5 minutes. Garnish with fresh parsley before serving.
Pro Tips
- For added flavor, consider marinating the chicken with herbs or spices the night before. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
This One Pot Chicken and Rice is a complete meal on its own, but pairing it with a simple green salad or steamed vegetables can enhance the dining experience. A light vinaigrette or a squeeze of lemon can brighten the flavors, cutting through the richness of the chicken and rice. Consider serving it with crusty bread to soak up any remaining broth in the pot, making every bite memorable.
For a fun twist, you can top this dish with a fried egg for added richness and a beautiful presentation. The runny yolk adds a creaminess that complements the dish perfectly. Don't forget to sprinkle some extra parsley for color and freshness before serving!
Troubleshooting Common Issues
If you find your rice isn't cooking properly or appears too watery at the end of the cooking time, it may be due to a few factors. Always ensure you're using the correct rice-to-broth ratio; adding too much broth can lead to overcooking. If your rice is undercooked, try covering the pot and cooking it for an additional 10 minutes, allowing it to steam in its own moisture.
For chicken thighs that don't seem to get crispy enough, consider increasing the heat slightly during the sautéing phase. Cooking them skin-side down on medium-high heat can help achieve that golden color while ensuring they remain juicy. Just be cautious not to burn the garlic in the process!
Scaling the Recipe
This recipe is easily scalable if you need to feed a larger crowd. Simply adjust the amounts of chicken, rice, and broth while maintaining the same cooking method. For every additional 2 chicken thighs, increase the rice by ½ cup and add 1 cup more of chicken broth. Just make sure your pot is large enough to accommodate the extra ingredients.
If you're cooking for fewer people, halve the ingredients but remember that the cooking time may not change significantly due to the method used. It’s always a good idea to check doneness while cooking, especially with the rice, to ensure you achieve that perfect texture.
Questions About Recipes
→ Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and use additional liquid, as brown rice takes longer to cook.
→ Is it necessary to brown the chicken first?
While it adds flavor and texture, you can skip this step if you’re short on time; just add the chicken directly into the pot after sautéing the onions and garlic.
→ Can I substitute the chicken thighs for chicken breast?
Yes, chicken breasts can be used, but they may require less cooking time to avoid drying out.
→ How can I make it spicy?
Add red pepper flakes or diced jalapeños when cooking the onions and garlic for a spicy kick!
One Pot Chicken And Rice With Garlic
I absolutely love this One Pot Chicken and Rice with Garlic! It’s a comforting, flavorful dish that brings together tender chicken and perfectly cooked rice, all in a single pot. The aroma of garlic fills the kitchen as it simmers on the stove, making it impossible for anyone to resist. After trying various methods, I found that cooking it all together not only saves on cleanup but also lets the rice soak up all the delicious juices from the chicken, creating a mouthwatering meal that the whole family will enjoy.
Created by: Aileen Prescott
Recipe Type: Classic Recipes
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
For the Chicken and Rice
- 4 chicken thighs, skin-on and bone-in
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
How-To Steps
In a large pot, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and paprika. Add the chicken skin-side down and cook until browned, about 5 minutes on each side. Remove the chicken and set aside.
In the same pot, add the chopped onion and cook until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the rice, coating it with the oil, garlic, and onion. Pour in the chicken broth and bring to a boil.
Return the browned chicken thighs to the pot, skin-side up. Cover and reduce to low heat, letting it simmer for about 25 minutes, or until the rice is tender and absorbs most of the liquid.
Once cooked, let it sit for 5 minutes. Garnish with fresh parsley before serving.
Extra Tips
- For added flavor, consider marinating the chicken with herbs or spices the night before. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Breakdown (Per Serving)
- Calories: 450 kcal
- Total Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 115mg
- Sodium: 780mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 30g