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One-pot chicken and rice is the answer to that eternal weeknight question of how to make a high-quality dinner without dirtying every pan in your kitchen. By searing chicken thighs until the skin is crispy, then baking them directly on top of rice flavored with smoked paprika, tomatoes, and chicken stock, you create a complete meal in a single skillet. The process takes about 70 minutes, but with only 25 minutes of hands-on work, it offers a high reward for minimal effort. I discovered this recipe when my husband suggested we "simplify dinner" to avoid the post-cooking kitchen disaster zone. Now that there’s only one skillet to wash, our post-dinner cleanup is a breeze.
My friend Dana used to be intimidated by bone-in chicken, claiming it always came out "dry and boring." After showing her this one-pot method, she realized that letting the oven do the heavy lifting while the chicken sits in a flavorful liquid is a fool-proof way to get juicy results. Now she makes this weekly, having finally retired the expensive grocery store rotisserie chickens in favor of this homemade version.
What Goes Into It
- Bone-in, skin-on chicken thighs: Four pieces provide the protein and essential fats that flavor the entire pan
- White long grain rice: One cup serves as the base, absorbing all the savory liquids
- Chicken stock & Diced tomatoes: 1.5 cups of stock and one 14.5-ounce can of tomatoes provide the cooking liquid and acidity
- Castelvetrano olives: One cup, pitted; these are preferred for their mild, buttery flavor compared to sharper olives
- Smoked paprika: One teaspoon for a subtle smoky depth and rich color
- Aromatics: One yellow onion and three cloves of minced garlic
- Frozen peas: One cup, thawed, for a pop of color and sweetness at the end
- Finishing touches: Fresh lemon juice and minced parsley to brighten the heavy flavors
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Making This Dinner
- The Sear:
- Preheat your oven to 350°F. Pat the chicken thighs completely dry and season generously with salt and pepper. In a large oven-safe skillet over medium-high heat, sear the thighs skin-side down in olive oil for 5 to 8 minutes until golden and crispy. Flip and cook for 1 minute on the meat side, then remove the chicken from the pan temporarily.
- The Base:
- In the same pan, sauté the chopped onion and garlic until translucent. Stir in the dry rice, coating it in the rendered chicken fat. Add the smoked paprika, diced tomatoes (with juice), and chicken stock. Stir until the rice is evenly distributed.
- The Bake:
- Nestle the chicken thighs back into the rice mixture, skin-side up. Cover the skillet tightly with a lid or foil and bake for 40 minutes. This allows the rice to absorb the liquid while the chicken finishes cooking.
- The Finish:
- Remove from the oven and stir in the olives and peas. Place the skillet back on the stovetop over low heat for 3 to 5 minutes to warm the new additions. Finish with a squeeze of fresh lemon juice and a sprinkle of parsley.
The lemon juice at the end is non-negotiable. Without that hit of acid, the combination of chicken fat and olives can feel a bit heavy. The lemon cuts through the richness and makes the flavors of the smoked paprika and fresh parsley pop.
Creative Variations
- Spanish Twist: Add sliced chorizo during the onion sauté for a smoky, spicy kick
- Extra Veggies: Stir in a jar of drained artichoke hearts or some diced bell peppers for more texture
- Cheese Topping: Sprinkle a bit of crumbled feta over the dish right before serving for a tangy, salty finish
- Whole Grain: You can use brown rice, but you must increase the chicken stock by 1/2 cup and the baking time by 15-20 minutes
Storage and Reheating
This dish is even better the next day as the rice continues to absorb the Mediterranean aromatics. Store in an airtight container for up to 4 days. When reheating, add a tablespoon of water or stock to the rice to keep it from drying out in the microwave or on the stovetop. Freezing is not recommended as the rice texture can become mushy upon thawing.
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Ultimately, one-pot chicken and rice is a testament to the fact that simple, pantry-friendly ingredients can create a restaurant-quality meal. It’s a reliable, satisfying dish that satisfies the soul without requiring a mountain of dishes afterward. Perfect for busy families, it’s a recipe that will quickly earn a permanent spot in your weekly rotation!
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
- You can, but thighs stay juicier and more flavorful during the long cooking time. If using breasts, check them earlier to avoid drying out.
- → What if I don't have a cast iron skillet?
- Any oven-safe skillet or Dutch oven works great. Just make sure it has a lid or you can cover it tightly with aluminum foil.
- → Can I skip the olives?
- Sure, but they add a nice briny punch that balances the dish. If you don't like olives, try capers or sun-dried tomatoes instead.
- → What type of rice works best?
- Long grain white rice is perfect because it stays fluffy and separate. Jasmine or basmati work too. Don't use instant rice or it'll get mushy.
- → Can I make this ahead of time?
- It's best fresh, but you can prep the ingredients ahead and store them separately. The whole dish reheats well, just add a splash of stock to keep the rice moist.
- → How do I know when the chicken is done?
- The internal temperature should reach 165°F. The rice should be tender and have absorbed all the liquid. If the rice isn't done but the chicken is, take the chicken out and let the rice cook a bit longer.