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One Pot Chicken and Rice

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One Pot Chicken and Rice

    • 60 minutes
    • Serves 4
    • Medium


    And if you live in South Florida, Arroz con Pollo. A dish celebrated around the world and always made differently. My version has short-grain brown rice, chicken breasts and A LOT of flavor. All made in one pot to keep it easy, peasy!


    I’ve tried this recipe with both fire roasted red peppers and canned fire roasted tomatoes. Both work beautifully! Use whatever you have on hand. If you have neither, go for the roasted red peppers in a glass jar. It’s slightly better than the tomatoes in my opinion.

    For a hint of spice, I am adding a small chili pepper. You can skip this ingredient if you do not like spicy or substitute with a pinch of cayenne pepper or red pepper flakes.

    Saffron is an expensive spice but you only need very little to make a big difference. It is optional but highly recommended!

    Lastly, the chicken. I prefer using chicken breast but you can also use thigh and/or drumsticks. Whatever floats your boat! If you are making this for a crowd maybe include a bit of everything.



    Prep All of the Vegetables and Chicken

    First things first, get all of the prep or "mise en place" out of the way. Chop your onions, mince the garlic (or use a garlic press), chop the chili pepper, the green bell pepper and the fire roasted peppers.

    About the chili pepper, if you are unsure about the spice, start by adding only half and do not use the seeds. I use the whole chili pepper but discard the seeds.

    Add the frozen peas to a bowl to lightly defrost while cooking.

    For the chicken, no need to wash it. Not sure why most people do so. All of the bacteria are killed during the cooking process, so no need to spread the iky all over your kitchen sink. Unwrap the chicken and season both sides with a bit of salt and freshly ground black pepper. I flip the chicken using my tongs so that my fingers never have to touch the raw chicken.

    Lastly, add the saffron to 1/2 cup of filtered water and allow it to soak.


    Brown The Chicken

    In a large pot, heat 2 tbsp of olive oil on medium-high heat. Once the pot is hot, add your whole, seasoned chicken breasts and brown on both sides for 5-7 minutes, 10-14 minutes in total . You do not need to fully cook the chicken as it will finish cooking in liquid later.

    Once the chicken is browned, move to a plate.


    Sauté the Aromatics

    To your pot, add a bit more oil (about 1/2-1 tbsp) and the chopped onion. Stir and cook on medium-low heat for a couple of minutes. Next, add the chopped fire roasted pepper and cook for another couple of minutes. The onions will release moisture which will deglaze your pan a bit. Those are all of the brown bits left behind by the chicken. Those brown bits equals flavor.

    Add the minced garlic and chopped chili pepper and cook for another minute.


    Add Rice and Spices

    Turn the heat back to medium and add the rice, ketchup and spices. Stir and allow the rice to lightly toast for 1-2 minutes.


    Add Liquid, Cover and Cook

    Next, add the water with the saffron, the chicken stock and the chicken breasts to the pot and cover with a lid. Allow to simmer for 7-10 minutes or until the chicken is fully cooked through. Check your chicken after 7 minutes by transferring one of the breasts onto your cutting board and cutting it in half. Once the chicken is fully cooked through, transfer back to a plate.

    Cover the pot again and cook until the rice is done. About 20-30 minutes.


    Add the Vegetables

    After 20 minutes, stir and check if the rice is done. At this time you can also taste for seasoning and add more salt or pepper if needed. I usually add another 2 tsp of salt at this point. It all depends on how salty your chicken stock is.

    If the rice is done or close to being done, add the chopped bell pepper, cover and cook on medium-low heat for another 5-7 minutes.

    During this time, chop or shred your chicken.

    At this point, almost all of the liquid should be absorbed by the rice and the rice is fully cooked. With brown rice, the rice will still have a bit of a 'bite' and will not be completely soft like white rice. Add the peas and the chicken, cover the pot and allow the peas and chicken to heat through on low heat.


    Finish the Dish

    After the peas and chicken are fully heated through, turn off the heat and move the pot off the heat. Leave covered for another 2-5 minutes then serve.

    You can garnish the dish with cilantro or parsley.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    3 Comments Hide Comments

    Love this! Simple, delicious and minimal dishes– everything I look for in a dinner recipe! I think this might become a new family staple!

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