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One Pot Chicken & Rice Recipe (with Video)

Egg-free, Chicken, Sesame-free
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Discover our One Pot Chicken & Rice Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 40min


Chicken and Rice
- 4 Chicken thighs, bone-in
- 2 tbsp Neutral oil
- all purpose seasoning
- Black pepper, To taste
- Garlic powder, To taste
- 1 tsp Smoked paprika
- 2 tbsp Unsalted butter
- 0.5 Yellow onion, medium
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 4 cloves Garlic, minced
- 1 tbsp Tomato paste
- 2 c jasmine rice
- 4 c Chicken stock, or broth, I used Better Than Bouillon Roasted Chicken Base
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Preparing the Chicken
1. Clean, trim excess fat, and pat dry chicken thighs.
2. Lightly coat chicken thighs with oil and season with all-purpose seasoning, black pepper, garlic powder, and smoked paprika.
3. Make sure chicken is fully coated in spices.
Searing the Chicken
1. In a large skillet over medium heat, add in oil.
2. Once the oil is hot, add in chicken thighs to the skillet skin side down and sear for about 5 minutes on each side.
3. In this step we are mostly looking to brown the chicken.
4. Once the chicken is browned, remove from the skillet and set aside.
Preparing the Vegetables and Rice
1. To the same skillet, reduce the heat to medium-low.
2. If there is an excess of oil in the skillet, drain some of it and leave about 1 tablespoon of remnant oil in the skillet.
3. Next, add in butter and once the butter is melted, add in diced onions, diced red bell peppers, and diced green bell peppers.
4. Saute onions and peppers for about 2 minutes, then add in minced garlic and saute for an additional 1 minute.
5. Add in tomato paste and mix well.
6. Next, add in rinsed rice, mix in well, and toast the rice for about 2-3 minutes.
Final Cooking Steps
1. Slightly turn up the heat to medium high and add in chicken broth.
2. Bring the chicken broth to a high simmer, and season with additional spices to taste.
3. Then, place chicken thighs back into the skillet.
4. Cover the skillet with a lid and reduce the heat back down to medium-low and cook for about 12-15 minutes, then turn off the heat.
5. Let the dish sit for about 10 minutes, then remove the lid, fluff the rice and serve.
6. Chicken should have an internal temperature of 165F.

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