Gourmet One-Pot Chicken and Rice

by | Jan 29, 2023 | One-pot meals | 0 comments

This recipe was inspired by my recent travels to Mexico, where I experienced some of the most flavorful dishes. I wanted to bring some of that flavor to my dinner table, so I created this Gourmet One-Pot Chicken and Rice dish.

This dish is a great way to use up some of the ingredients you have on hand. The combination of the flavorful spices, succulent chicken, and tender rice make this dish a hit with my family.


To add some extra flavor to this dish, add a diced jalapeno pepper or a can of diced tomatoes. You can also substitute the chicken with beef, pork, or shrimp. For a vegetarian option, you can use vegetable broth and omit the chicken.

For a spicier version, add some cayenne pepper or red pepper flakes. To make it milder, omit the jalapeno pepper or use milder chili powder.

If you don’t have long-grain white rice, you can use basmati or jasmine rice.

A large pot of golden yellow chicken and rice steaming with a wooden spoon resting on the edge

Gourmet One-Pot Chicken and Rice

This easy one-pot dish is sure to please the whole family. With flavorful spices, succulent chicken, and tender rice, this dish is sure to be a hit on your dinner table.
Cook Time 25 mins
Total Time 45 mins
Servings 4
Calories 340 kcal


  • Large pot, cutting board, knife, measuring spoons, wooden spoon, and stirring spoon


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.25 cup tomato paste
  • 2 cups chicken broth
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup long-grain white rice
  • 2 tablespoons fresh parsley, chopped


  • In a large pot, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 6 minutes.
  • Add the cumin, chili powder, coriander, paprika, oregano, salt, and pepper and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute.
  • Add the chicken broth and bring to a boil. Add the chicken and cook for 5 minutes.
  • Add the rice, stir to combine, and bring to a boil. Reduce the heat to low, cover the pot, and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
  • Stir in the parsley and serve.


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