One pot chicken and rice

This is the most aromatic stew chicken and rice on the Internet. Our easy chicken rice recipe is made with succulent chicken thighs and a delicious rice mix, so you get more veggies!

This chicken rice recipe is a favorite of Fit Foodie readers. I personally make this a few times a month because it’s my husband’s favorite meal. There really is nothing better than succulent chicken thighs and a delicious rice pilaf all cooked together in one pot.

What makes our recipe unique is that we use our homemade chicken seasoning and our secret ingredient – Worcestershire sauce – for a dash of vinegar.

What’s in Chicken and Rice?

• Chicken: This recipe calls for 2 pounds. Boned and skinned thighs, but feel free to use boneless and skinless thighs as well. Whatever you prefer.
• Rice: Be sure to use white long grain rice like basmati. We have NOT tested this recipe with brown rice and/or instant rice, but liquid ratios can vary wildly.
• Vegetables: Vegetables you need for this chicken rice recipe are carrots, onions, mushrooms and peas.
• Spices: You’ll need to make a batch of our famous all-purpose chicken seasoning. Or you can use a store-bought variety. In addition, you will need garlic powder, onion powder, salt and pepper.
• secret ingredient: Our secret ingredient is Worcestershire sauce! It’s vinegary and savory and a great flavor complement. Don’t have Worcestershire? Try using balsamic or apple cider vinegar instead.

What can you use instead of a Dutch Oven?

Don’t have a dutch oven? No problem! You can do a few things:

1. Use a deep cast iron pot big enough to hold everything.
2. Sear in a frying pan and then place in a casserole dish to bake.
3. Use a regular soup pot. You may need to increase the baking time a bit.

Swaps + Variations

rice – This recipe calls for white basmati rice, but works with jasmine rice as well. We have NOT tested this recipe with brown rice or instant rice of any kind, so stay away.

Chicken – Although we prefer 100% chicken thighs for chicken and rice, feel free to use chicken breast instead.

Add more vegetables – I made this recipe with many other vegetables too (sometimes you have to empty the fridge). Try broccoli, cauliflower, or sweet potatoes.

storage

Allow the chicken and rice to cool completely. Then pour into a large glass container. Cover and refrigerate in an airtight container for up to 3-5 days.

Can you freeze chicken and rice?

If you plan to freeze this chicken rice recipe, we recommend cooking it all the way through first and then freezing.

Allow your chicken rice recipe to cool completely. Then transfer to a freezer-safe container and remove as much air as possible. Freeze up to 3 months.

Alternatively, you can bake and freeze the chicken and rice in a disposable tin container.

For defrosting and reheating: Thaw the casserole overnight in the refrigerator. Then bake the casserole at 350°F for 30-45 minutes or until warm in the center.