30-Minute Stove Top Chicken And Rice (One Pot)
Everyone needs the simplest of simple chicken and rice recipes in their weekly meal rotation! This is the easiest stove top chicken and rice recipe you can imagine, but it still has LOTS of flavor, thanks to a few simple tricks and a secret ingredient… saffron! Ready in just 30 minutes!
Servings: 6
Equipment
Ingredients
- 3 tablespoons olive oil for cooking
- 1 onion (large) chopped
- 2 pounds chicken thighs bone in, skin taken off (or use chicken marylands - thigh and drumstick together - or drumsticks alone)
- 1½ cups rice jasmine, basmati, long grain or any white rice
- salt and pepper to taste
- 2 cups chicken broth UK / Australia – stock (use good quality as there are only a few main ingredients)
- ½ cup white wine optional – replace with more broth or water if you prefer
- ½ cup water or extra broth/stock
- 1 large pinch saffron
- ½ bunch fresh parsley chopped
Instructions
- Heat the oil in a large pan with a lid (I use a cast iron pan). Cook the onion for a few minutes until softened.3 tablespoons olive oil, 1 onion
- Add the chicken and brown for a couple of minutes on each side on a medium high heat (optional).2 pounds chicken thighs
- Remove the chicken from the pan to a plate (if you decided to brown it), then add the rice to the onions left in the pan. Stir to moisten the grains of rice.1½ cups rice
- Nestle the chicken back in with the rice / onions, then grind over plenty of salt and pepper.salt and pepper
- Pour the chicken broth / stock, white wine (if using) and water over the chicken and rice. Sprinkle in the generous pinch of saffron, then put the lid on the pot and simmer for 20 to 30 minutes, until the rice is cooked and most of the cooking liquid has been absorbed.2 cups chicken broth, ½ cup white wine, ½ cup water, 1 large pinch saffron
- Season again to taste and serve sprinkled with the fresh parsley.½ bunch fresh parsley
Video
Notes
Recipe based on this simple chicken and rice recipe in the New York Times.
Chicken: It's best to use skin off bone in thighs or chicken marylands (with the thigh and leg together) for this recipe. You can often buy them like that in supermarkets, but if you can't find them go to a butcher and ask them to take the skin off for you.
Saffron: Use a good pinch for the right color/flavor. Alternatively, use a half teaspoon of turmeric or even curry powder.
Use the recipe as a base: This recipe is highly adaptable. Skip the wine if you like (replace with more broth or water) and add other flavours with the onions e.g. chorizo slices, Italian herbs, red or green bell peppers, mushrooms, curry powder, paprika.
Cook time: I usually cook my chicken and rice for about 25 minutes, but the cooking time will depend on the rice, stovetop and pan you use. Just have the confidence to cook until the rice tastes done and most of the cooking liquid has been absorbed. If there's some liquid left but the rice and chicken are cooked, let the dish stand for a few minutes while you set the table and prepare any sides.
Serving idea: While the chicken and rice is cooking, whip up a batch of this 5-minute Greek yogurt dill sauce to go with it!
Nutrition
Calories: 592kcal | Carbohydrates: 40g | Protein: 29g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 415mg | Potassium: 445mg | Fiber: 1g | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg
