Hey, This ONE-POT Chicken & Rice Saved My Tuesday

So, I have this habit: I try to cook everything in one pot on evenings when my energy is about as low as my phone at midnight. And once, after a laughably long day (my train was late, milk spilled in my bag—the works), I fell back on this chicken and rice dinner. Honestly, I might’ve hugged the pan when I was scraping up the last bits. Also: nobody tell my family, but I do sometimes hide the leftovers for myself.

Why You’ll Love This (AKA Why I Keep Making It)

I make this on those weeknights when I just can’t be bothered with extra pans or, frankly, extra thinking. My family practically cheers when they find out it’s chicken and rice night, though there’s usually someone (you know who you are, Jamie) asking if I remembered garlic this time. Sometimes it feels like a warm edible security blanket; plus, on lazy Sundays I double the batch and freeze half for a safety net. (It’s also a sneaky way to use up those tired carrots at the bottom of the crisper, or when I’ve, yet again, forgotten to buy stock and just wing it with water.)

What You’ll Need – And Loose Rules For Substitutions

2–3 medium chicken thighs, skinless & boneless (I swear by thighs for juiciness, but breasts are grand if that’s what you’ve got. My grandmother helped raise me on this with whatever was cheapest.)
1 big onion, chopped (Red or white, or honestly, a couple of shallots work if that’s all you find.)
2–3 cloves garlic (I’ve done it with garlic powder in a hurry. Not the same, but hey!)
1 cup (about a mugful) long-grain white rice (I stick to basmati. Jasmine’s lovely too. Brown rice works, but you’ll need more time and a bit more liquid.)
2 cups chicken or veggie stock (or water + a solid heaping teaspoon of bouillon. If you have homemade stock, pat yourself on the back for me.)
1 or 2 carrots, diced (Once I forgot these. Still good—but the pop of color is nice)
1 handful frozen peas (My kids fight over peas. Weirdos. Corn or diced bell pepper are fine too)
2 tablespoons olive oil (Avocado oil is great; coconut oil gets a bit weird, in my humble opinion.)
1 teaspoon smoked paprika (Hungarian, Spanish, take your pick. Or skip it entirely, to be honest.)
1/2 teaspoon dried thyme
Salt and cracked black pepper (“Season to taste” always sounds like a copout but…I mean, season to taste)

How To Actually Cook This (Mostly Step-by-Step)

Start with a biggish deep pan or Dutch oven. Drizzle in the olive oil and heat it up on medium. When it’s shimmering, in goes the onion. Sauté ’til softened, maybe 4–5 minutes. Add garlic last minute—otherwise it burns and tastes cranky.
Chicken goes in next. Give it a good browning on both sides. I tend to push onions aside, drop in the thighs, and forget about them for a few minutes. Flip, brown, don’t stress about perfection. (This is actually when the kitchen smells like dinner and my partner starts hovering.)
Add carrots, smoked paprika, thyme, and a little salt and pepper. Stir to coat and let the spices toast a bit. It looks like chaos at this stage—it always does and then magically sorts itself out.
Tip in rice, give everything a good stir, and let rice soak up flavors for a minute or two. (I sometimes sneak a taste of the oniony bits. Quality control, right?)
Pour in stock, scraping up any lovely browned bits. Bring to a gentle simmer, then cover. Turn heat down low-low. Now, do not fiddle constantly—let it be! (I say this as a chronic peeker. Don’t be me here.) Cook for about 18–22 minutes, until rice is tender and liquid is basically gone.
With about 5 minutes left, scatter peas over the top. They’ll steam right on top, staying green and slightly sweet. Off the heat, plonk the lid back on and let it rest for 5–10 minutes (it’s like a mandatory nap). Remove the chicken, chop or shred it, stir back in, taste for seasoning. Done.

Some Notes From My Messy Kitchen

Don’t panic if your rice sticks a little during the simmer, kind of like crispy socarrat from paella—personally, I live for those bits.
Chicken gets really tender if you let it rest after cooking. Tried skipping the rest, regretted it.
Sometimes, if I’m feeling wild, I’ll squeeze half a lemon over at the very end—no idea if this is authentic but it wakes up the flavors big time.

Variations I’ve Actually Tried (Risky and Otherwise)

Tossed in some chopped chorizo once—rich and spicy, pretty tasty, but definitely not dairy free if you use some brands, so check the label.
Big scoop of tomato paste instead of paprika works wonders, adds this nice all-day-simmered vibe.
Tried subbing cauliflower rice for regular rice once—regret. Turned into a weird veggie hash (edible, but not this dish).

Equipment? Don’t Overthink It

Big lidded pan or Dutch oven is ideal. No Dutch oven? No stress, did this in a battered nonstick sauté pan with a tightly-fitted cookie sheet on top. Worked fine, though I’d avoid open frypans for spillage reasons best not described in polite company.

ONE-POT Chicken & Rice That's Gluten & Dairy Free

Keeping It (though It Rarely Lasts That Long!)

Store in an airtight box in the fridge; it’s safe for 2–3 days. I genuinely think the flavors get even friendlier on day two—though, in honesty, it rarely survives that long in my house. You can freeze it, but the rice texture gets a wee bit mushy after thawing. If you want more storage tips, EatRight.org does a good overview that doesn’t make you panic about leftovers.

How I Like To Serve It (And, A Family Tradition)

Goes with a crunchy salad—rocket and cucumber is my jam—or a big spoonful of my quick mango salsa. My little one likes it with ketchup (I don’t get it, but hey, more power to her). Sometimes, if someone unexpected drops by, I’ll set out corn tortillas and folks can make wraps. Not fancy, but always hits the spot.

Things I’ve Learned (AKA Avoid My Mishaps)

Patience! Rushed the simmer once, turned out with unevenly cooked rice, very disappointing. I’ll never try “just turning up the heat” again. Ever.
Crammed in way too many veggies once, thinking “more is more”—honestly, it just confused the flavors. Simple is best here.
Letting it rest is really not optional, even though I’m always hungry by the time it finishes.

Questions I’ve Been Asked (And My Not-So-Perfect Answers)

Can I make this ahead? Absolutely. Leftovers taste great (maybe even better) the next day. Just, the rice firms up and that’s kind of nice. Microwaves or stovetop both work to reheat—add a splash of water.
Is it freezer-friendly? Yes, technically. Just a heads-up though: the rice gets soft after thawing. So maybe not if you’re super picky about texture. But it’s still delicious. If you need more in-depth freezing info, BBC Good Food covers it well.
Can I use brown rice instead? Sure, but double-check liquid and lengthen cooking by 10–15 minutes. I sometimes forget and everything ends up half-cooked—so learn form my mistakes!
What if my pan doesn’t have a lid? See above: improvise! Foil, cookie sheet, anything to trap steam. Definitely not plastic wrap, though (I got asked once; please don’t!)
Can I make this vegan? Yes, just skip chicken, use veggie stock, and toss in more veg or chickpeas for protein. Actually, I think some roasted tofu cubes at the end would be grand.

A Wee (Unnecessary) Digression

Oh—side note! One rainy weekend, I tried making this outdoors on a camp stove (long story). The wind stole half my heat, and dinner took so long the dog almost got fed first. Lesson: keep it inside unless you like adventure…or you have proper wind guards.

If you’re after more comforting gluten free dinner ideas, Minimalist Baker’s one-pot approach inspired me once or twice. Worth a look!

ONE-POT Chicken & Rice That’s Gluten & Dairy Free