A delicious one pot chicken meal made from chicken thighs cooked on a bed of rice flavoured with garlic, sun-dried tomatoes, capsicum, spring onion and stock. A tasty meal to use chicken thighs in.
Here's another recipe that I really wish you could taste through the screen. This One Pot Chicken Thighs and Garlic Rice is so incredibly delicious. The chicken is coated in spices then cooked on a bed of rice flavoured with garlic, sun-dried tomatoes and spring onion. Another great one pot meal where the carbs, protein and veg all cook in the one pot - saving you time and dishes!
If you like this recipe you might also like my One Pot Lemon Chicken and Orzo Bake.
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Ingredient notes:
- Chicken: This is a great recipe to use chicken thighs in. They are full of so much flavour and won't dry out when cooking. I like to use skin-on thighs to create a golden layer on top.
- Rice: I used plain white rice in this recipe. I wouldn't recommend swapping to brown rice in this instance as it takes longer and requires more liquid to cook.
- Stock: You can use either stock cubes, store-bough liquid stock or homemade stock in this meal.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Coat the chicken thighs in olive oil, paprika and cumin. Season well with salt and pepper, then set aside.
Add the rice, garlic, spring onion, capsicum, sun dried tomatoes and mixed herbs to a large baking dish. Dissolve the stock cubes in a jug with the boiling water. Pour into the baking dish and mix everything together until well combined.
Place the chicken thighs on top of the rice and season well with salt and pepper. Cover tightly with tin foil or a lid.
Bake for 30 minutes covered, then cook uncovered for a further 30 minutes until the chicken is golden and the rice is cooked. Serve with a garnish of fresh parsley and steamed greens on the side.
Recipe FAQs:
Yes, the ingredients in this meal are naturally gluten free. However as always ensure you check the labels on and processed food to make sure it meets your dietary requirements.
I wouldn't recommend it. Chicken breasts can dry out when being cooked in the oven over a long period of time.
Storage:
Store any leftover chicken and rice in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
Top tips:
You could also use chicken drumsticks in this meal. Cooking times may vary.
Related Recipes:
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One Pot Chicken and Garlic Rice
A delicious one pot chicken meal made from chicken thighs cooked on a bed of rice flavoured with sun-dried tomatoes, capsicum, spring onion and stock.
Ingredients
- 800g bone-in chicken thighs
- 2 tsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 ½ cups white rice
- 3 cloves garlic, crushed
- 1 spring onion, finely sliced
- 1 red capsicum, finely diced
- 2 Tbsp sundried tomatoes, finely chopped
- 1 tsp dried mixed herbs
- 2 vegetable or chicken stock cubes
- 2 ½ cups boiling water
- 2 Tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 180°C fan bake.
- Coat the chicken thighs in olive oil, paprika and cumin. Season well with salt and pepper, then set aside.
- Add the rice, garlic, spring onion, capsicum, sun dried tomatoes and mixed herbs to a large baking dish.
- Dissolve the stock cubes in a jug with the boiling water. Pour into the baking dish and mix everything together until well combined.
- Place the chicken thighs on top of the rice and season well with salt and pepper. Cover tightly with tin foil or a lid.
- Bake for 30 minutes covered, then cook uncovered for a further 30 minutes until the chicken is golden and the rice is cooked.
- Serve with a garnish of fresh parsley and steamed greens on the side.
Notes
- Chicken thighs can be swapped for chicken drumsticks - baking time may vary.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 396Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 172mgSodium: 308mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 35g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Haney says
Hi Vanya thanks for sharing this recipe. Can we also do without cooking in the oven but instead stove top?
VJ cooks says
I've designed this recipe to be cooked in the oven to ensure the chicken is cooked all the way through and the rice cooks evenly. I haven't tested it on the stovetop.
Sarah McLeod says
Hiya,
When you say cooked covered, how do you cover? Tinfoil?
VJ cooks says
Hi Sarah, yes either tin foil or a lid if your casserole dish has one.
Jamie says
Hi VJ, under ricepie FAQ you say not to use breasts. But at the bottom of the receipie card it says you can 😉
VJ cooks says
Left hand, right hand. I've edited that to say just chicken drumsticks could be used as a replacement. Thanks.
Ash says
I followed the recipe exactly but my rice came out uneven, crispy and hard on top and mushy and overcooked on the bottom not sure what happened :/ flavour is good though!
VJ cooks says
Sorry to hear that. Did you have it covered with a lid or tin foil while baking?
Richard Cox says
Can you use chicken stock instead of cubes and water
VJ cooks says
Absolutely
Julie says
Hi, I am just wondering if you could use brown rice at all?
VJ cooks says
Brown rice takes a lot longer to cook!
Marie says
I do not have sundried tomatoes at hand. can I use a mic of tomato paste and a fresh tomato chopped finely.
VJ cooks says
You could, but it won't have the same salty, tangy flavour that sun dried tomatoes have.