Easy One-Pot Chicken and Rice Recipe

4.83 from 156 votes

Simple, comforting, one-pot chicken and rice recipe with chopped veggies, chickpeas, and warm Middle Eastern spices. Ready in just over 30 minutes.

Prep Time10

Cook Time30

Course: Entree

Cuisine: Middle Easter

Servings: servings

Author: The Mediterranean Dish

6 boneless skinless chicken thighs
Kosher salt
Extra virgin olive oil
1 cup chopped yellow onions, about 1/2 large onion
2 carrots, chopped
1 cup frozen peas
1 cup cooked chickpeas or from canned chickpeas, drained and rinsed
2 cups Basmati rice, rinsed well and soaked in water for 15 to 20 minutes and drained*
2 cinnamon sticks
1 dry bay leaf
2 cups low-sodium chicken broth, boiling

In a small bowl, mix the spices to make the spice mixture. Set aside for now.
Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
Remove from the heat, garnish with parsley.

Important Rice Note: Wash the rice three times with warm water until the water runs clear and place it in a bowl and let it soak in water for 15 to 20 minutes. This will help it cook evenly and quickly without getting sticky.
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