Juicy, perfectly seasoned chicken nestled in fragrant rice is the ultimate chicken and rice recipe in just over 30 minutes! Add your favouritesSalatand call it good!
Be sure to watch the video and read some top tips for preparing chicken and rice.
Chicken and rice has long been my favorite soul food in my house. One of the family favorites is this oneChicken and spanish ricewith chorizo and this oneLebanese Chicken Fat Shells. It's something my kids really enjoy. So why stop doing that?
About this chicken rice recipe
Today's chicken rice recipe is a variation of something my mother-in-law makes. She is an expert in Levantine cuisine and everything she prepares is always a pure delight. Last time we were in Michigan, she made plain rice with spiced peas and carrots.Roast chickenon the website. I decided to combine them with warm Middle Eastern flavors in this easy one pot dishPepper,cardamom, zTurmeric.
Many think of fried chicken and rice as a rich casserole that's loaded with butter and a kind of creamy canned soup. It's not, but I promise you, it's more comforting and flavorful than your average chicken and rice casserole.
What do you need for this chicken and rice?
Let me give you an idea of what's in this one pot meal and you'll know why it's different from other chicken and rice recipes you've seen:
- Chicken.Boneless, skinless chicken thighs are my go-to here because they cook quickly and stay nice and juicy. I used 6 chicken thighs, rubbed them in the delicious spice mix and seared them for a little colour.
- Reis. 2 cups basmati rice. It is very important to rinse the rice thoroughly until the water runs clear and soak it in water for 15 to 20 minutes (drain before use). This will cook the rice quickly and evenly and prevent sticking.
- Vegetables. This healthy chicken rice recipe features a variety of chopped veggies and legumes like onions, carrots, frozen peas, and chickpeas (about 1 cup each) to add nutrition and flavor.
- Spices and Flavors.This recipe starts off with a powerful blend of spicesground allspice, Black pepper,ground green cardamom, zground saffronthat coats the chicken for maximum flavor. Cinnamon sticks and a bay leaf are also embedded in the rice for added flavor. (Shop our all-natural and organic spices)
- Heat.The main cooking liquid here is low-sodium chicken broth (again, no canned thick cream soups)
- Extra virgin olive oil. As my favorite cooking oil, the EVOO here is used to brown the chicken to give it great color and flavor and also to cook the veggies before adding the rice and broth to the pot. (Shop our selection of olive oils)
How do you make chicken and rice from scratch?
This is a simple cooking recipe that takes a lot of time.casserole like this oneand cook for about 30 minutes. Here's the gist, but you can check out the full recipe and video below:
- Fry the chickenFirst, dry the boneless chicken pieces, salt both sides and coat well with the spice mixture (2 teaspoons).ground allspice, 1 tsp black pepper, ¾ tspground green cardamom, ¼ teaspoonground saffron). Heat some good-quality extra-virgin olive oil in a large, deep, covered pan (about like this). Sear the chicken on both sides and keep in the same pan.
- Fry the vegetables. Add the chopped onions, carrots and frozen peas to the pan and sauté in olive oil until tender.
- Add rice and chickpeas. That's why the pot has to be nice and big. Add the well-washed, water-soaked and drained basmati rice and chickpeas, and season with salt, ½ teaspoon allspice, and ¼ teaspoon ground cardamom. Stir to combine.
- Add chicken backs, add broth, etc.Place the chicken pieces in the rice and add the broth, cinnamon sticks and bay leaf
- Cook. Bring the liquid to a boil, then reduce the heat. Cover the pan and cook for 20 minutes or until the rice is fully cooked and tender (not hard or chewy) and the chicken is fully cooked (its juice should come out clear). Garnish with parsley.
What should you serve with it?
I love the idea of serving a large, light salad with this chicken and rice dinner. There are so many options to choose from, but here are a few:Pomegranate Tomato Salad,Salat Shirazi,fat touch, orGreek salad.
And if you want to round off this Mediterranean feast with some sauces or appetizers, give it a tryMelitzanosalata(Greek eggplant sauce),Humus,roasted zucchinispears, orRoasted Cauliflower.
you might like
- Juiciest fried chicken thighs
- Hunter chicken
- Mediterranean chicken skewers
- Roasted rack of lamb
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Easy one pot chicken and rice recipe
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The Mediterranean Plate
Easy and comforting chicken and rice recipe with chopped veggies, chickpeas and hot Middle Eastern spices. Ready in just over 30 minutes.
Preparation -10Protocol Protocol
Cook -30Protocol Protocol
premium -6 portions
For the spice mix
- 2 teaspoon ground allspice more for later
- 1 teaspoon black pepper
- ¾ teaspoon ground green cardamom more for later
- ¼ teaspoon ground saffron more for later
For chicken and rice
- 6 Boneless skinless chicken thighs
- sal kosher
- Extra virgin olive oil
- 1 Taxes chopped yellow onion, about ½ large onion
- 2 carrots, hacked
- 1 Taxes frozen peas
- 1 Taxes cooked chickpeas or canned chickpeas, drained and rinsed
- 2 Bags Basmati Rice, Rinse well, soak in water for 15 to 20 minutes and drain*
- 2 cinnamon sticks
- 1 dry bay leaf
- 2 Bags low sodium chicken broth, Boil
In a small bowl, mix the spices into a spice mixture. Book now.
Dry the chicken thighs and cut them into large chunks (I just cut each one in half). Season well with salt and then season with the spice mixture. With clean hands, work the chicken to ensure all the pieces are well coated with the spice mixture. Let stand at room temperature for 20 minutes or more (if you have time).
In a large, deep skillet with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Briefly sear the chicken on both sides. Remove from the pan and set aside for now.
In the same pan, add onions, carrots, and frozen peas. Cook, stirring regularly, until tender, 4 minutes or more. Add chickpeas and rice. Season with salt, ½ teaspoon allspice and ¼ teaspoon ground cardamom. Stir to combine.
Return the chicken to the pan (place the pieces in the rice). Add cinnamon sticks, bay leaf and chicken broth. Bring to a boil.(Video) One Pot Greek Chicken & Rice / READY IN UNDER 60 MINUTES!
Turn down the fire. Cover and cook for 20 minutes or until fully cooked.
Remove from the stove and garnish with parsley.
- Important note about rice:Wash the rice with warm water three times until the water runs clear, then place in a bowl and soak in water for 15 to 20 minutes. This will cook it more evenly and faster without becoming sticky.
- VisitOur online shopto source quality Mediterranean ingredients, includingoilseSpicesused in this recipe
Calories:401.2kcalCarbohydrates:45GProtein:24.9GSaturated Fatty Acids:1.8GCholesterol:71,8mgSodium:306,8mgPotassium:587,8mgPhases:6.1GVitamin A:3617,7user interfaceVitamin C:13.6mgCalcium:78,5mgEisen:2.8mg
*This post first appeared on The Mediterranean Dish in 2018 and has recently been updated with new information and media for the benefit of readers.
I'm Suzy; born and raised on the shores of the Mediterranean Sea. I like simple, healthy recipes with strong Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all: share! I'm so glad you're here...
Can You Cook Raw Chicken And Rice Together? Yes! Raw chicken and uncooked rice can be cooked together to make a perfect easy one pot meal. I prefer to at least sear the chicken in the pot first, because the browning adds so much flavor.What is rice with chicken called? ›
Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken. Hainanese chicken rice. Hainanese chicken rice. Alternative names.Can you cook rice in the same pan after chicken? ›
Cook the chicken on each side for a few minutes to brown. No need to worry about cooking the chicken all the way through because you will add them back to the pan later to finish cooking with the rice. Until then – remove from the pan and set aside on a plate while you make the sauce.How do you make chicken and rice less dry? ›
- Salt for 30 minutes.
- Pan high heat.
- Crowd the pan with all the tenders for 4 minutes.
- Reduce to low heat for additional 4 minutes. Juicy every time.
Chicken and rice are also nutritious options. In addition to being a lean protein, chicken provides the body with vital vitamins, minerals and other nutrients; rice is a good source of more than 15 essential nutrients, as well.
As it turns out, rinsing your grains is a key step if you want to make the perfect pot of rice, and that's true whether you're preparing a creamy rice pudding or whipping up a savory chicken and rice soup.What is a good seasoning to add to rice? ›
- Rice, like jasmine, basmati, white or brown rice.
- Herbs, such as dill, parsley, oregano or cilantro.
- Garlic, minced.
- Onion, diced.
- Spices, like cumin, curry powder, paprika or red pepper flakes.
- Olive oil.
- Chicken or vegetable broth.
Oregano, Dried Thyme and Dried Parsley – This combination makes the white rice so flavorful. Paprika – This is a great seasoning as it adds sweetness and little peppery flavor to white rice. Bouillon Cubes – While the rice is cooking, add in some bouillon cubes for some added savory flavoring.How much water do I need for 2 cups of rice? ›
The rice to water ratio is to use 2 cups water for every 1 cup white rice. In general, use double the amount of water than rice. If you're making 2 cups rice, use 4 cups water. This ratio is for white rice only.Can I substitute chicken broth for water when cooking rice? ›
The big secret is cooking rice in chicken broth instead of water. Changing the cooking liquid doesn't affect how the rice cooks, but it does have a huge effect on the flavor! The savory flavors of the stock get infused into the finished rice, making it much more flavorful than rice cooked in plain water.
Salt it again!
Once your starch is finished cooking, taste it! It's impossible to know how much seasoning a dish needs without trying it. If it still tastes bland add a pinch or two of salt, mix, then taste again. Try switching up your salt source and give bouillon flakes, spice packets, soy sauce, or miso a try.
A hearty marinara or rich Alfredo sauce will work wonders at restoring moisture and adding flavor to a parched piece of chicken.Why is my chicken and rice gummy? ›
When rice turns out gummy or clumps together, it's generally a sign that there was a lot of extra starch coating each of the grains before they were cooked.Is chicken Stock the same as chicken broth? ›
Though their ingredients are largely the same, there is a difference between them. Stock is made from bones, while broth is made mostly from meat or vegetables. Using bones in stock creates a thicker liquid, while broth tends to be thinner and more flavorful.What is chicken and rice made of? ›
Chicken and rice is a classic American dish where you cook either chicken breast or chicken thighs and white rice in a dish with broth and seasonings. Traditionally, people use a cream of mushroom soup but we decided to use whole ingredients and as a bonus it lowers the sodium content as well!What are the healthiest rice? ›
Brown rice also is richer in nutrients like magnesium and B vitamins compared with white rice, Nies said. When comparing calories per cup of cooked rice, brown is slightly higher at 248 calories versus 205 for white.Why am I hungry after eating chicken and rice? ›
You may feel hungry after eating due to a lack of protein or fiber in your diet, not eating enough high volume foods, hormone issues like leptin resistance, or behavioral and lifestyle choices.What happens if you forget to wash rice? ›
What happens if you do not rinse the rice? If you do not rinse the rice, residual starch from the grains will gelatinized during the cooking process and create cooked grains to be of sticky texture. The rice will look more like risotto than the fluffy rice that are served at restaurants.When should you not wash rice? ›
"If you are cooking risotto or paella, you should not wash the rice because the washed rice draws out more starch and coats the surface of the rice's surface," says Chef Hamaya.How long do you wash rice before cooking? ›
You could soak it for too long, and it'll become too soft, but that takes a couple hours. As long as you're rinsing until the water is relatively clear or soaking until the water becomes relatively clear, it shouldn't be more than 5 to 10 minutes.
One of my favorite ways to add flavor to rice is by either using a cooking liquid other than water (bouillon or broth is an easy alternative), or by stirring in some fresh herbs, dried fruit, peas, nuts, or other flavor and color boosters.What can I put in rice? ›
- Teriyaki, oyster or hoisin sauce.
- Stir-fried, fresh or steamed veggies.
- Ginger (ground or fresh)
- Chili sauce such as sriracha or chili garlic sauce.
Season the rice with what you're cooking. Any aromatic herb or vegetable goes a long way toward adding a bit of intrigue to a simple pot of rice. Very often, some of the same seasonings going into the main dish are great for the rice as well.What flavoring gets added to the cooked rice? ›
Like most rice pilaf dishes, it calls for cooking onion and garlic in oil at the outset, toasting the rice, and then adding broth and other spices like dill, parsley, and oregano as it cooks.Do you add rice vinegar to rice? ›
The acid of the vinegar is thought to break down more of the starches inside the rice, helping each grain of rice absorb more liquid (1). I find this particularly helpful in getting perfect, fluffy brown rice.Do you boil water before adding rice? ›
Bring water to a boil before adding it to the rice.
Pouring already boiling water on top of the rice helps control the exact amount of water you're adding, something that's important for basmati and jasmine rice because they're on the starchy side and can end up gummy.
Water to Rice Ratio
Use 1¾ cups of water for every 1 cup of long-grain rice or 2 cups of water for every 1 cup of short-grain rice.
Add double the volume of water to rice (2 cups, or 150ml water for a 75g serving) plus some salt, if you like. Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it's well distributed. Put a lid on and turn the heat down to as low as possible.Is chicken broth or stock better for rice? ›
As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.How many cups of rice per person? ›
A typical single serving of rice is 1/2 cup for a side dish or 1 cup for a main dish per person. So one cup of cooked rice will serve 1-2 people. One cup of uncooked rice amounts to about 3 cups of cooked rice, so it will serve 3-6 people.
Risotto. This list would not be complete if we did not mention Risotto, a dish that was invented in the Italian region of Lombardy. To make risotto, the rice is sautéed and then slowly cooked in broth (from vegetables or meat).What not to do when cooking rice? ›
- Ignoring the Differences Between Rice Varieties. The first mistake on our list is not choosing the right rice! ...
- Rinsing and Soaking Rice. The next mistake on our list is not checking whether you should rinse your rice or not. ...
- Ignoring the Water-to-Rice Ratio. ...
- Stirring Too Much.
That friction creates the starchy dust that coats the rice, and it's that starch that is responsible for the grains clumping together and sometimes giving the finished pot a gummy texture. Rinsing or washing rice removes that excess starch, resulting in grains that are more separate when cooked.How do restaurants get their chicken so moist? ›
marinating in a cornstarch/cornflour sludge then deep frying or blanching in water before proceeding to cook in the stir fry. egg whites – sometimes the above method is also done using egg whites. chemical tenderiser.What is the secret to moist chicken? ›
To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.What is the secret to keeping chicken moist? ›
Wrapping the chicken in foil as cooking nears completion helps retain its moisture. Similarly, basting it with oil or butter helps the poultry to stay moist and distribute the juices evenly.What is the white stuff on chicken and rice? ›
Dr. Conner: The white goo is primarily water and protein. Protein from poultry meat is easily digested, which means it's denatured quickly through the cooking process, so it leaches out water, bringing out soluble protein.What if I put too much water in my rice? ›
If you add too much water, the rice will be sodden, mushy, and overcooked. So cook it, taste it, and adjust your rice-to-water ratio accordingly for larger pots of rice the next time.How much water do I need for 1 cup of rice? ›
Combine rice and water in a pot: For most long-grain and medium-grain rice, pair 1 cup rice and 1⅓ cups water. For short-grain rice, use 1 cup rice and 1 cup water.Is bouillon the same as broth? ›
Brodo, bouillon, and stock are essentially all the same thing. Usually, but not always, meat-based: bones, vegetables, and fragrant herbs are simmered in water. The resulting liquid is called broth or stock in English, brodo in Italian, and bouillon in French.
Is Stock or Broth Healthier? Stock, whether homemade or store-bought, is considered healthier because it's inherently higher in protein and usually contains less sodium per serving than broth.Which part of chicken is best for broth? ›
Chicken necks, backs, wings and legs make great stock. You can use a raw carcass that has been carved. You can also purchase chicken backs at many grocers, they are affordable and make wonderful stock. Whatever you end up using, it should add up to roughly 3 pounds.Can you cook raw meat and rice together? ›
Adding meat and vegetables to cooking rice is an easy way to create a meal in one pot. It could also be a legume, vegetable, and rice mix. Everything cooks in one pot. The cooking process is simple and needs little attention.Can you cook raw chicken with other foods? ›
Salmonella and Campylobacter are examples of pathogenic bacteria found on raw poultry. While thorough cooking will kill the pathogens found in raw poultry, it is important to handle raw poultry safely so that it does not cross contaminate other foods, food preparation areas or utensils.Can you cook raw chicken with other things? ›
Avoid using utensils, cookware, cutting boards and anything else after they've been exposed to raw chicken.Can you cook raw meat with rice in rice cooker? ›
From my experience, I will tell you that my meat always comes out very juicy and tender, making the rice cooker one of my favorite ways to cook meat. By using this gadget, the nutrients are retained, and the food always turns out to be delicious.Do you cook meat or rice first? ›
Raw ingredients that need to be cooked (raw meats and vegetables) should be cooked first before adding the rice. Ingredients that just need to be warmed or have short cook times (blanched vegetables, egg) can be added after you fry the rice.What meats are best with rice? ›
Steamed rice pairs perfectly with salmon, chicken, steak, chili, and breakfast meats.What meat can you cook in rice? ›
Chicken. Flavorful and delicious, chicken and other meat cook beautifully in a rice cooker. There are so many wonderful fish, chicken and meat recipes to delight the senses, and they can all be cooked in some of the best slow cookers and rice cooker.What are 2 rules when preparing raw chicken? ›
Use a separate cutting board for raw chicken. Never place cooked food or fresh produce on a plate, cutting board, or other surface that previously held raw chicken. Wash cutting boards, utensils, dishes, and countertops with hot soapy water after preparing chicken and before you prepare the next item.
Put simply, if you wash raw chicken, you are cross-contaminating your kitchen. Yes, fresh fruit and vegetables should be washed with cold water before preparation, but raw poultry should not. Don't worry: Properly cooking chicken will destroy any pathogens. In fact, it is the only way to destroy those pathogens.Do you have to wash chicken? ›
Washing or rinsing chicken increases risk.
Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing doesn't remove this risk, it worsens it by helping the bacteria spread. When you add water through washing or rinsing, you give these bacteria a way to travel throughout your kitchen.
DON'T wash raw chicken before cooking it
Washing raw chicken risks splashing chicken juices and any accompanying bacteria around the kitchen onto benches, prepared foods and utensils etc.
Unless the cooked chicken is kept warm, above 140°F, the general rule of thumb for cooked chicken is that it should not sit out on your kitchen table or buffet for more than two hours. Any cooked chicken left at room temperature for more than two hours should probably be thrown out.What is the healthiest way to cook raw chicken? ›
The Winner: Poaching
"The healthiest way to cook chicken is to poach it," Lewis explains, "because you aren't introducing any other ingredient to the chicken other than the water it is boiled in." Similar to the way you'd poach an egg, all you'll need is the chicken you're using and some hot water.
You can use water, vegetable broth, or beef stock if you'd like.Is it better to boil rice or use a rice cooker? ›
The stove top rice cooking method wins out for storage, but rice cookers are better on the go. Whether you choose to cook at the party or prep the meal before you come, Aroma's keep-warm function works anywhere there's a plug-in.Does rice need to be covered while cooking? ›
Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to low, aiming for the lowest possible flame. Cook rice, undisturbed—that means NOT opening the lid!