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From @Sisi Jemimah's Recipes

One Pot Chicken and Rice

55 min · Serves 4

55 mintotal
20 minhands on
12steps
4servings

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Ingredients

For the chicken

  • 6 chicken thighs
  • 1 tbsp chicken marinade mix
  • 1 tbsp coconut oil

For the rice

  • 2 cloves garlic, minced
  • 1 tsp minced ginger
  • 1 onion, chopped
  • 1 tbsp tomato paste
  • 1 red bell pepper, chopped
  • 1 tsp oregano
  • 1 tsp dried basil
  • 2 bouillon cubes
  • 2 cups basmati rice
  • 3 cups chicken stock

Method

For the chicken

  1. Season the chicken thighs evenly with the chicken marinade mix.

  2. Melt the coconut oil in a large skillet or pan over medium-high heat.

  3. Fry the chicken thighs until browned on all sides, about 4–5 minutes per side.

    Then 10 min of waiting

  4. Remove the chicken thighs from the pan and set them aside.

For the rice

  1. In the same pan, add the minced garlic, minced ginger, and chopped onions.

  2. Sauté for 2–3 minutes until the onions soften and turn translucent.

  3. Stir in the tomato paste and chopped red bell pepper, cooking for another 2 minutes.

  4. Add the oregano, basil, and crumbled bouillon cubes, stirring well to combine.

  5. Add the basmati rice to the pan and stir for 1–2 minutes to coat it with the spice mixture.

  6. Pour in the chicken stock and stir everything together.

  7. Nestle the browned chicken thighs back into the pan on top of the rice mixture.

  8. Cover the pan with a lid, reduce the heat to low, and simmer until the rice is tender and the liquid is completely absorbed, about 20 minutes.

    Then 20 min of waiting

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