One-Pot Chicken and Rice
January 31, 2024
Convenience without compromising.
Forget about ordering take-out tonight and try my One-Pot Chicken and Rice instead. This recipe is so wholesome and full of flavor, it tastes like you spent hours in the kitchen but actually, it requires minimal hands-on effort and ready in under 40 minutes!
Table of Contents
Why you'll love my recipe.
Fluffy texture
Some rice recipes are very mushy and gummy. This is not one of them! My method of cooking the rice is practically fool-proof. See below for my expert tips.
Hearty flavors
As the rice cooks, it absorbs the savory juices from the chicken, chicken broth and vegetables. Wholesome, hearty ingredients for a wholesome, hearty meal.
Quick and efficient
Dinner ready in under 40 minutes. Minimal preparation, doesn’t require a lot of attention and only one pot to clean. That’s a win for me!
Versatility
Substitute herbs, spices and vegetables that suit your preferences for even the pickiest eaters. Other popular options include mushroom or red peppers.
One-pot meal
You may have noticed by now that I’m a big fan of one-pot meals, especially on a busy weeknight when the last thing you want to do is a mountain of dishes.
What are Vermicelli noodles?
Vermicelli noodles are thin, long strands of pasta, typically used in Mediterranean and Asian cuisine. I like using these noodles in my rice dishes because it adds extra flavor, texture and variety to a dish that is typically labeled plain or basic. It also looks more aesthetically pleasing and you know that pretty food tastes better. It’s a fact! It is very similar in texture and flavor to “taitei” in Romanian. Vermicelli noodles may not be readily available in your local grocery store isle but the best substitute for it is angel hair pasta.
Ingredient notes.
Chicken thighs
I prefer to use chicken thighs since it has a higher fat content compared to chicken breast. This adds moisture and prevents the rice from becoming too dry. Substitute with your favorite cut of meat.
Basmati Rice
I recommend long grain white rice or basmati. Short grain or instant rice is likely to get mushy, especially as leftovers. Avoid the temptation to add more rice or more chicken broth. The ratio I use is correct.
Vermicelli Noodles
Similar in texture and flavor to “taitei” in Romanian, Vermicelli noodles are toasted in butter and olive oil. Vermicelli noodles may not be readily available in your local grocery store isle but the best substitute for it is angel hair pasta.
Mirepoix
Mirepoix is a fancy word for “aromatics”. It’s a culinary term that refers to onions, celery, garlic, carrots or other vegetables. It’s what gives most savory dishes their flavor.
Chicken broth or stock
Cooking all the ingredients in chicken broth or stock adds a richer taste to the overall dish. It also helps season the rice throughout the cooking process. This eliminates the need for any additional salt. You may substitute with vegetable broth but whatever you decide, always try to use quality ingredients. The flavor of your recipes depend on it.
Parmesan
Parmesan adds an extra level of nuttiness that brings the entire recipe together.
How to avoid mushy rice.
Maybe you’ve had a few bad experiences making rice at home or maybe you’re a master of the art. Wherever you fall on this spectrum, below are a few of my expert tips for making perfectly fluffy rice every single time.
Use the correct water to rice ratio
For this recipe, I use a standard 1:2 ratio, which is 1 cup of rice per 2 cups of water or broth. Depending on the type of rice you’re using, follow the recommended package instructions on the bag. Do not eyeball this part. It doesn’t work. Too much water can make the rice mushy while not enough water can result in undercooked, hard grains.
Rinse the rice
Rinse the rice under cold water before cooking to remove excess starch, which is known to contribute to mushiness.
Choose the right cooking method
Avoid using methods of slow absorption like cooking risotto where the rice is cooked slowly in the liquid. A strong simmer and steaming is the best method. It makes rice more prone to being mushy. You notice a theme here, right?
Don’t over-stir
Stirring the rice too much during cooking can release additional starch and lead to a gummy, mushy texture. Stir the rice gently, only once and when necessary. If you follow my simple instructions, you’ll be fine.
Let it rest
After cooking, allow the rice to rest, covered with a lid. This lets the remaining steam finish cooking the rice evenly without becoming overly soft.
Why do we need to wash the rice?
The main reason for this is cleanliness. It removes dirt, debris, bugs and anything else you probably don’t want to eat in your finished dish. Another reason is to remove excess starch that’s on the surface of the grains. Excess starch is known for causing rice to become gummy and overly sticky.
How to wash rice.
Simple pour your desired amount of rice into a mesh sieve, run it over cold water and massage for 30 seconds. You may also place the rice in a large bowl of cold water, massage, rinse and repeat until the water is no longer cloudy. Doing this gives us fluffy rice texture.
Storing leftovers and reheating.
To store leftover rice and chicken, allow the rice to cool before transferring to an airtight container and placing in the refrigerator. To maintain optimal freshness and quality, it can typically be stored up to 3 days. You can reheat on the stovetop by adding a little water to the pan and gently heating until its warm, stir occasionally. Make sure to heat thoroughly.
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One-Pot Chicken and Rice
Ingredients
- 2 large chicken thighs or chicken breasts boneless and skinless, cubed
- 2 cups chicken broth
- 1 cup long grain white rice or basmati rinsed
- 1 large yellow onion diced
- 1 cup frozen peas and carrots
- 1/4 cup vermicelli or angel hair pasta crushed, into 1/2 inch pieces
- 1/4 cup white wine
- 3-4 garlic cloves pressed or minced
- 1 Tablespoon butter unsalted
- 1 Tablespoon olive oil
- 1 Tablespoon soy sauce optional
For the seasonings:
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 Tablespoon fresh parsley for garnish
- freshly cracked black pepper to taste
Instructions
- Please go back and read my extended tips and notes for making rice before beginning.
- In a large pot over low heat, add butter, olive oil and crushed, small pieces of vermicelli or angel hair pasta. Cook the pasta for about 3-5 minutes until golden. Remove from the pan and set aside. It will finish cooking with the rice.1/4 cup vermicelli or angel hair pasta, 1 Tablespoon olive oil, 1 Tablespoon butter
- In a bowl, add chicken pieces, paprika and salt. (save the oregano and pepper for later. Those two seasonings tend to burn quickly when added to hot oil.) Increase the heat and add chicken to the pan. Cook for about 5 minutes until browned on all sides. Remove from the pan and set aside. We will finish cooking it later.2 large chicken thighs or chicken breasts, 1 teaspoon smoked paprika, 1 teaspoon sea salt
- Add onions and garlic to the same pan. Cook over medium heat for about 5-8 minutes until soft, fragrant and slightly caramelized. Deglaze the pan with white wine. Note: the alcohol in the wines cooks off but if you prefer to not use it, deglaze the pan with water or chicken broth.1 large yellow onion, 3-4 garlic cloves, 1/4 cup white wine
- Then, add frozen peas and carrots, rice, chicken thigh pieces, toasted vermicelli, dried oregano, black pepper, chicken broth into the same pan.2 cups chicken broth, 1 cup long grain white rice or basmati, 1 cup frozen peas and carrots, 1 teaspoon dried oregano, freshly cracked black pepper
- Once the broth starts to simmer, cover with the lid and cook over medium heat for about 15-18 minutes until all of the water is evaporated and the rice is soft. STIR only once or twice halfway but place the lid back on. Do not over-stir, do not remove the top too often.
- Remove from the heat, but keep covered for an additional 5-7 minutes. This is where the rice finishes cooking from the steam. Remove the top, fluff up the rice and garnish with fresh parsley. Soy sauce is optional but reccomended.1 Tablespoon soy sauce, 1 Tablespoon fresh parsley
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer6 Comments
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Diane
Cooking with rice terrified me before today. I usually buy instant rice but you inspired and encouraged me. I was successful on my first try with fluffy and flavorful chicken and rice for my family. I’m so thankful for bloggers like you that genuinely care for everyone that comes to your page. It shows in the way you write your recipes and additional expert tips. I can’t wait to see you grow. So thankful I found you.-
Patricia
Thank you, Diane! It’s an honor to have my cherished recipes around your dining table. Come back again soon! 🙂
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Martha
Wow, this chicken and rice was amazing! My kids gobbled it all up and asked for seconds. -
I’ll definitely make it once again, because the combination of rice and noodles is still in my mind!