One Pot Chicken and Garlic Rice

Jump to Recipe

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.

One pot chicken, garlic and rice cooked and served in a round ceramic dish with scattered pasley leaves.

Here's another recipe that I really wish you could taste through the screen. This One Pot Chicken 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.

Jump to:

Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
One Pot Chicken and Garlic Rice

Ingredient notes:

The ingredients to make garlic, chicken and rice on a wooden bench top

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.

Four chicken thighs with the bone still in with herbs and spices sprinkled over the top in a small white dish

All of the sliced, diced and grated ingredients to make chicken, garlic and rice on a wooden chopping board. Chicken thigh marinating in a small white dish and a glass jar of vegetable stock.

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.

The herbs, spcies, sliced vegetables and stock to make chicken, garlic and rice in a round ceramic dish

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:

Is this meal gluten free?

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.

Could I use chicken breasts instead of thighs?

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.

Made this recipe?
Please click on the stars below to rate it or, write a review!

One Pot Chicken and Garlic Rice

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

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 breast or even drumsticks - baking time may vary.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount 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.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya

Pin8

8 Shares