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30-Minute Stove Top Chicken And Rice (One Pot)
Everyone needs the simplest of simple chicken and rice recipes in their weekly meal rotation! This is the easiest stove top chicken and rice recipe you can imagine, but it still has LOTS of flavor, thanks to a few simple tricks and a secret ingredient… saffron! Ready in just 30 minutes!
Prep
10 min
Cook
20 min
Total
30 min
Serves
6
Instructions
- 01
Heat the oil in a large pan with a lid (I use a cast iron pan). Cook the onion for a few minutes until softened.
- 02
Add the chicken and brown for a couple of minutes on each side on a medium high heat (optional).
- 03
Remove the chicken from the pan to a plate (if you decided to brown it), then add the rice to the onions left in the pan. Stir to moisten the grains of rice.
- 04
Nestle the chicken back in with the rice / onions, then grind over plenty of salt and pepper.
- 05
Pour the chicken broth / stock, white wine (if using) and water over the chicken and rice. Sprinkle in the generous pinch of saffron, then put the lid on the pot and simmer for 20 to 30 minutes, until the rice is cooked and most of the cooking liquid has been absorbed.
- 06
Season again to taste and serve sprinkled with the fresh parsley.
Nutrition
per serving · 1 serving
- Calories
- 592
- Protein
- 29g
- Carbs
- 40g
- Fat
- 33g
- Fiber
- 1g
- Sugar
- 1g
- Sat. fat
- 8g
- Sodium
- 415mg
- Cholesterol
- 150mg
Variations & swaps
Variations
- Since this is more like a paella or pilaf than a risotto, it’s a perfect ‘base recipe’ that you can tweak to truly make your own!
- Here are some great ideas:
- For an extra burst of flavor, fry a little chopped Spanish chorizo at the same time as you soften the onions. Bacon would work well, too.
- Fry some sliced mushrooms along with the onion.
- Add extra fresh or dried herbs into the cooking liquid (dried Italian herbs, fresh rosemary, tarragon, thyme, dill, basil, or whatever you like). Go easy with rosemary or thyme as they have quite a strong flavor.
- Stir extra spices or flavors in when you add the rice, such as paprika or garlic powder (a teaspoon), cumin (half a teaspoon), a tablespoon or two of tomato paste, or even curry paste.
- For a zesty finish, add the juice of half a lemon to the cooking liquid and/or grate some lemon zest over the finished dish.
- For a North African vibe, add a little ras el hanout spice mix when cooking the onions. Then stir in some raisins and sprinkle over some dukkah or toasted nuts to serve, such as flaked almonds, crushed hazelnuts or pistachios.
- For extra veggie goodness, why not add some frozen peas at the same time as you add the liquid, or wilt some spinach in at the end?
- Try this simple baked chicken and orzo for a sort of pasta version of this dish!
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