Dinner

How to Make One Pot Chicken and Rice

One Pot Chicken and Rice is a dish that you can serve on Christmas Eve. This restaurant-style dish consisting of chicken and rice cooked with these spices is not only delicious but also has a savory taste that is enough to make anyone tempted by its appearance.

One Pot Chicken And Rice
One Pot Chicken And Rice

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One-pot or one-pan is a dish that is cooked and placed in the same pot or pan, which contains a combination of carbohydrates, side dishes, and vegetables.

At first glance, the dish above is similar to the Hainanese Rice recipe which is also a dish of boiled chicken with seasoned rice served with chili sauce and cucumber garnish. This dish was made by immigrants from Hainan in southern China and adapted from a Wenchang Hainanese chicken dish. Hainanese rice is one of Singapore’s most popular dishes and is most commonly associated with Singaporean cuisine. Apart from that, this dish is also seen throughout Southeast Asia, especially Malaysia, and Thailand which makes it a culinary staple.

In Malaysia, chicken rice refers to a wide variety of grilled and fried chicken dishes, served with a variety of sauces including barbecue, and various side dishes as well as steamed rice such as ‘oily’ rice, soup, or chicken offal. In Thailand, chicken rice is called Khao man kai which is served with a garnish of fresh cucumber and coriander along with a bowl of Nam soup, a clear chicken stock that often contains slices of daikon, tauchu or yellow soybean paste, thick soy sauce, chilies, ginger, garlic, and vinegar.

Well, the One Pot Chicken and Rice that we share is a recipe from Greece. Let’s take a peek at the recipe.

How to Make One Pot Chicken and Rice

Recipe by Clara LarksonCourse: DinnerCuisine: Greek
Servings

4

servings
Prep time

20

minutes
Cooking time

35

minutes

One Pot Chicken and Rice is a dish that you can serve on Christmas Eve. This restaurant-style dish consisting of chicken and rice cooked with these spices is not only delicious but also has a savory taste that is enough to make anyone tempted by its appearance.

Ingredients

  • 2 large boneless and skinless chicken breasts cut in half lengthwise

  • 2 cups low sodium chicken stock

  • 1 cup long white rice, uncooked

  • 2 tablespoons lemon juice

  • 2 tablespoons brown sugar

  • 2 tablespoons olive oil

  • 2 teaspoon dried thyme

  • 2 teaspoons paprika

  • 1 teaspoon dried oregano

  • 1 teaspoon dried parsley

  • ½ teaspoon of sea salt

  • ½ teaspoon ground black pepper

  • 3/4 teaspoon garlic powder

  • Fresh lemon zest and chopped cilantro or parsley for topping

Directions

  • Put the garlic powder, dried oregano, dried parsley, dried thyme, paprika, brown sugar, salt, and pepper to taste in a small bowl, stirring until combined. Set aside two tablespoons of the spice mixture to spread on the chicken later.
  • Place the chicken breast between the two plastic wraps and mash it using a cake roll. This is done to make the thickness even, helps the chicken cook evenly when cooking, and makes the chicken tenderness more tender. Then apply two tablespoons of the spice mixture to all sides of the chicken until it’s perfectly blended.
  • Heat olive oil in a large skillet over medium heat. Add the chicken breast and cook for 14 minutes with 7 minutes on each side until half-cooked or until each side of the chicken is browned. Set the chicken aside and place it temporarily on a plate.
  • Heat olive oil in a skillet over medium-low heat. Add raw rice, chicken stock, lemon juice, and spices mixture. Cook until cooked. Put the chicken back in the pan, cover the pan and let it simmer for 20 minutes or until the liquid is almost completely absorbed by the chicken and rice.
  • Turn off the heat and remove the skillet from the heat. Before serving, garnish with fresh lemon zest and chopped cilantro or parsley.

Enjoy One Pot Chicken and Rice together with Sangria Red From Texas Roadhouse.

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