Very Easy One Pot Chicken and Rice

This Very Easy One Pot Chicken and Rice is a super simple and delicious and delicious dinner that comes together in one pot! Just what you need on a busy weeknight.

If you enjoyed this saffron chicken and rice, you'll also love my Italian Sausage Pasta and Rosemary and Garlic Pork Tenderloin-both simple, comforting dinners that come together easily on busy weeknights.

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This very easy one pot chicken and rice is one of those dinners I turn to on busy weeknights when I want something comforting but simple. Everything cooks together in one pot, which means less cleanup and a dish full of flavor.

The chicken becomes tender while the rice absorbs the broth, saffron, and onion. It's a cozy chicken and rice recipe that fills the kitchen with the most wonderful aroma while it simmers on the stove.

Why I Love This Chicken and Rice Recipe

I've been making this one pot chicken and rice for years. It reminds me a little of arroz con pollo, especially when saffron is added for color and flavor.

There's a Spanish café near my house that makes a version my son absolutely loves. They add red pepper, but I usually keep my version simple. If you like peppers, feel free to add them.

The best part about this dish is that everything cooks together in one pot. The rice absorbs all the flavor from the chicken and broth, which makes it incredibly satisfying.

The Secret Ingredient: Saffron

The beautiful yellow color in this easy chicken and rice recipe comes from saffron threads.

Saffron has a flavor that's hard to describe. It's slightly floral and subtly sweet, and a little goes a very long way. I always think of saffron risotto when I use it because it instantly reminds me of meals in Italy.

My saffron tip

Because saffron is expensive and strong, I like to bloom it first.

Add the saffron threads to a spoonful of warm broth or water and let them sit for about 5 minutes before adding them to the dish. This releases the flavor and prevents clumping.

Ingredients

• 2 tablespoons olive oil
• 2 pounds chicken legs and thighs
• 1 large onion, chopped
• 1 cup medium or long grain white rice
• 1¾ cups chicken broth or vegetable broth
• pinch saffron threads (optional)
• 1 bay leaf
• ¾ cup frozen peas
• salt and pepper, to taste
• squeeze of lime juice (optional)

How to Make One Pot Chicken and Rice

• Heat the olive oil in a Dutch oven over medium-high heat.
• Add the chicken pieces skin side down. Season with salt and pepper and cook for 5-10 minutes until browned.
• Turn the chicken over and cook another 5-10 minutes until evenly browned. Remove the chicken from the pan.
• Pour off most of the oil, leaving about 2 tablespoons in the pot.
• Add the chopped onion and cook until translucent.
• Stir in the rice, saffron, and bay leaf.
• Add the broth and bring the mixture to a boil.
• Return the chicken to the pot, making sure the rice surrounds the chicken evenly.
• Cover and reduce heat to low. Let it simmer for about 25 minutes.
• The rice should be tender and the chicken fully cooked. If the rice looks dry before the chicken is ready, add ¼ cup hot broth and cook another 10 minutes.
• Remove the pot from the heat and stir in the peas.
• Add a squeeze of lime juice, if using, and adjust seasoning with salt and pepper.
• Remove the bay leaf and gently stir everything together.
• Let the pot rest covered for about 10 minutes before serving.

Tips for the Best Chicken and Rice

• Use bone-in chicken. It adds more flavor to the rice as it cooks.
• Do not stir the rice too much. Let it cook gently so the grains stay fluffy.
• Add vegetables if you like. Red peppers, carrots, or green beans work well in this dish.
• Let the pot rest before serving. This helps the rice finish absorbing the broth.

What to Serve With Chicken and Rice

This one pot dinner is satisfying on its own, but I often serve it with:

• a simple green salad
• roasted vegetables
• crusty bread

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove or microwave with a splash of broth to keep the rice from drying out.

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5 from 5 vote

Very Easy One Pot Chicken and Rice

This Very Easy One Pot Chicken and Rice is a super simple and delicious and delicious dinner that comes together in one pot! Just what you need on a busy week night.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dinner

Cuisine: American

Keyword: chicken, one pot dinner, rice

Author: Lora

Ingredients

• 2 Tablespoons olive oil
• 2 pounds chicken legs and thighs
• 1 large onion chopped
• 1 cup medium- or long-grain white rice
• 1 ¾ cup vegetable broth or chicken broth
• Pinch of crumbled saffron threads optional
• 1 bay leaf
• ¾ cup peas frozen
• salt and pepper to taste
• squeeze of lime juice

Instructions

• Add the oil to a Dutch oven on medium-high heat. When oil is heated, add the chicken pieces skin side down. Sprinkle on some salt and pepper and cook for about 5-10 minutes.
• Turn the chicken over and sprinkle on a little more salt and pepper (to taste) and cook; approximately 10-15 minutes total. When evenly browned, remove the chicken pieces from the pan.
• Remove most of the oil (you'll just need 2 Tablespoons) and add the onions. Cook until they are transluscent. Add the rice, saffron and bay leaf. Stir to combine.
• Add the broth and bring to a boil. Place the chicken pieces back in the pan and make sure the rice is surrounding the chicken all around it (not all the rice in one pile underneath it).
• Cover the pan with the lid. Lower the heat and let it simmer for about 25 minutes. (If you would like to check the temperature of the chicken, put the thermometer in thickest part of the thigh and temperature should be between 155-165 F) The rice should be tender and the chicken cooked through.
• If the rice seems too dry and the chicken isn't ready, add another ¼ cup of boiling stock and let it cook for about another 10 minutes.
• When it is cooked, remove the pan from the heat; add the peas and check the seasoning. Add the lime juice (optional).
• Add more salt and pepper, if needed, according to your personal taste.
• Remove the bay leaf.
• Stir together to combine and let the pan sit with the lid on for about 10 minutes.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

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