Chicken & Rice in a Pot Recipe

Name: Chicken & Rice in a Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs (4); 2 tablespoons flour; salt & freshly ground black pepper, to taste; 1 pinch saffron (generous pinch); ¼ cup dry white wine; 2 tablespoons olive oil; 1 onion, finely chopped; 1 garlic clove, minced; 1 cup long-grain rice or 1 cup basmati rice; ½ cup roasted red pepper, chopped from a jar; 2 cups stock; 2 tablespoons chopped fresh parsley

Servings: persons

1 lb boneless skinless chicken thighs (4)
2 tablespoons flour
salt & freshly ground black pepper, to taste
1 pinch saffron (generous pinch)
¼ cup dry white wine
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, minced
1 cup long-grain rice or 1 cup basmati rice
½ cup roasted red pepper, chopped from a jar
2 cups stock
2 tablespoons chopped fresh parsley

1
Cut chicken thighs into bite-sized chunks.
2
Season with salt and pepper, then toss with flour in a closed plastic bag to coat.
3
Stir saffron in wine in a small bowl.
4
Heat a medium nonstick pot or deep skillet over medium high flame, about 90 seconds or until rim is hot to a quick, gingerly touch.
5
Add 2 tablespoons of oil and saute chicken until browned, cooking in two batches, if necessary.
6
Transfer chicken to bowl and reduce heat to medium.
7
Saute onion in same pan until translucent, adding more oil to pan, if needed.
8
Add garlic, stir until fragrant30 seconds or sothen add rice.
9
Cook, stirring, until rice glistens and smells toasty.
10
Stir in chopped peppers and saffron and wine mixture.
11
Return chicken to pan.
12
Stir in broth, cover pan and reduce heat to low.
13
Simmer for 25 to 30 minutes, stirring occasionally to avoid sticking.
14
If needed, add more broth or water by 1/4 cups.
15
Serve chicken and rice in bowls.
16
Sprinkle chopped parsley over top.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb boneless skinless chicken thighs (4), 2 tablespoons flour, salt & freshly ground black pepper, to taste, 1 pinch saffron (generous pinch), and more.

Yes, Chicken & Rice in a Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken & Rice in a Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions