Introduction: One Pot Chicken and Rice


  • 1 whole chicken cut into 8 pieces
  • 1 1/2 cup of rice
  • 2 cups of chicken stock
  • 1 onion
  • 2 cloves of garlic
  • Pinch of saffron
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 tsp ground cumin
  • 2 tsp hot paprika
  • 1 tsp dried sage
  • Olive Oil
  • Your choice of veg e.g. carrots, pea, beans

Step 1: Add the Saffron to the Chicken Stock.

Dice 1 onion and 2 cloves of garlic.

Step 2: Mix All the Spices in a Bowl

Step 3: Season the Chicken.

Season on the top and bottom.

Make sure to coat the chicken well because all of this will be imparted into the rice.

Step 4: Brown the Chicken

Add a splash of oil to a large ovenproof pot, cast iron pots are best for this.

Brown the chicken on both sides. Make sure to do this in batches.

Turn to brown the other side. Place to one side and repeat with the remaining chicken.

Step 5: Next, Add the Onion to the Pot.

Add a splash of the chicken stock to deglaze the pot and stir the onions.

Cook down until they begin to soften.

Next, add the garlic only cook it for about 20 seconds.

Stir through and add a pinch of salt.

Step 6: Then Add Your Choice of Veggies.

I like to use carrots, bean and peas.

Stir through the onions.

Step 7: Add 1 and a Half Cups of Rice.

I like to use paella rice as it holds its shape better.

Mix through the rice and allow it to fry just a little.

Next, add the remaining chicken stock and stir through.

Allow the stock to heat until it just brought to a boil.

Step 8: Finally, Sit the Chicken on the Top of the Stock, Rice and Veg.

Step 9: Cover With a Lid and Place in an Oven Set to 220c or 392f for 40 Minutes.

After 40 minutes remove from the oven and allow it to sit for 10 minutes. This will allow the steam in the pot to settle.

Step 10: One Pot Chicken and Rice.

Spoon out the rice and place the chicken on the side.

This one-pot dish is easy to make and tastes amazing!

It’s a great heartwarming dish and the best part there’s very little cleaning up to do.