This is a fantastic one pot chicken and rice meal that can be made really quickly.
You’re in for a real treat with this one pot chicken and rice recipe. It’s one of the new recipes that will feature in my next book ‘The Curry Guy One Pot’ and it’s so easy to prepare.
Can I make this one pot chicken and rice ahead of time?
Yes! The chicken is better marinaded for up to a few days so why not? Then all you need to do is fry up the chicken, mix in the simple ingredients and whack in the oven for the perfect weekday meal!
You will probably even have leftovers for further delicious meals as this recipe is particularly filling. I promise, you’ll love this simple one pot chicken and rice recipe
This is a perfect dish to prepare early but you could also cook it a day before serving. You can heat it up in the microwave and have a spectacular dinner in minutes.
What sort of pot should I use?
You need to use a pot that is suitable for use on the oven top as well as being appropriate to use for oven baking. The great thing about this one pot chicken and rice dish is that you can take the pan straight off the stove top to finish baking in the oven.
What if I don’t like kidney beans?
There is no reason why you couldn’t substitute kidney beans for chick peas or even black beans. Just make sure they are pre cooked so the canned variety would do unless you are organised enough to soak the beans over night. You could of course leave the beans out.
How necessary is it to make my own stock?
This is not really necessary at all. If you have some fresh stock on hand it will add an extra dimension of flavour but a good quality stock cube works well. Water can even be used instead of stock as the chicken and spices used impart enough flavour into the broth.
Can I make the one pot chicken and rice spicier?
In the recipe I call for one habanero chilli which is a very hot chilli. Unless you are a big lover of hot, spicy food you probably won’t want to eat it. The flavour will diffuse into the broth in the oven to give a mildly spicy taste to the broth.
Saying that, if spicy food is for you, go ahead and add more chillies. I would suggest finely chopping some green or red chillies and adding these to the broth if you really want to spice things up.
As with all of my recipes, add or reduce ingredients like hot spices to your own taste as everyone has different levels of heat and spice tolerance.
Here are a few more one pot recipes you might like to try…
- 8 bone-in chicken thighs
- FOR THE MARINADE
- 1 large onion
- 2 jalapeño chillies or green finger
- chillies, roughly chopped
- 1 habanero chilli, roughly chopped 5 garlic cloves, smashed
- 4 spring onions (scallions), roughly
- 2 tsp dried thyme
- 1 tsp allspice
- 1⁄4 tsp nutmeg
- 1⁄2 tsp ground cinnamon
- 2 tsp salt
- 2 tsp black pepper
- 1 tbsp paprika
- 1 tbsp light brown sugar 70ml (1⁄4 cup) light soy sauce
- Juice of 1 lime
- 2 tbsp olive oil
- FOR THE CHICKEN AND RICE
- 4 tbsp rapeseed (canola) or coconut oil
- 400g (2 cups) basmati rice, washed in several changes of water and then soaked for at least 30 minutes in fresh water
- 600ml (21⁄4 cups) chicken stock or water
- 400ml (14oz) tinned (canned) coconut milk
- 400g (14oz) tinned (canned) kidney beans, drained and rinsed
- 1 red habanero chilli, left whole
- 3 spring onions (scallions), thinly
- sliced to garnish
- Place all of the jerk marinade ingredients in a food processor and blend to a paste. Cover the chicken with the marinade and place, covered, in the fridge for 30 minutes or overnight. If in a real hurry, you can forget the marinating and just get cooking, but the longer the chicken marinates, the better.
- When ready to cook, preheat your oven to 170°C (350°F/Gas 4). Scrape as much of the marinade off the
chicken as you can and retain the marinade. Heat an ovenproof frying pan (skillet) over a medium-high heat and add two tablespoons of the oil.
- Place the chicken thighs in the pan skin-side down and brown the skin for about 3 minutes. Then flip the chicken over to cook the other side for about 3 minutes. Transfer the chicken to a plate and set aside.
- Add the remaining oil to the frying pan and pour in the marinade. Fry this over a medium-high heat for 2 minutes and then add the rice and stir it into the marinade to coat. Now add the chicken stock or water, the
coconut milk, kidney beans and habanero chilli and bring to a rolling simmer.
- Place the browned chicken thighs on top, skin-side up, and put in the oven to bake for 30–35 minutes, uncovered, until the chicken and rice are cooked. Depending on your pan some of the chicken might sink into the liquid, but as the rice soaks up the liquid the chicken will rise to the top and crisp up.
- Remove the pan from the oven. Taste and season with salt and pepper if needed, and then garnish with the spring onions (scallions) to serve.
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Amount Per Serving: Calories: 980Total Fat: 60gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 276mgSodium: 3037mgCarbohydrates: 48gFiber: 5gSugar: 16gProtein: 67g