Some days, we’re just too tired to make a fancy meal after work. That’s where this easy one-pot chicken and rice recipe comes to the rescue! It’s packed with flavor, uses simple ingredients, and best of all, there’s only one pot to clean afterward. Perfect for those busy evenings when you want something comforting without the hassle.
Method
Marinate and Cook the Chicken
Start by generously coating the chicken breasts with Nandos peri marinade, ensuring each piece is evenly covered. This not only enhances the flavor but also helps to tenderize the meat. Allow the chicken to sit for at least five minutes while you prepare the other ingredients. Meanwhile, heat a large frying pan over medium heat, adding a splash of oil or a light coating of cooking spray to prevent sticking. Once the pan is hot, carefully place the marinated chicken breasts in and let them cook undisturbed for about three to four minutes on each side. The goal is to achieve a golden-brown sear on the surface while ensuring the inside is fully cooked. Once done, remove the chicken from the pan, place it on a plate, and set it aside to be reintroduced later.
Cook the Vegetables
Using the same pan, retain the flavorful bits left from cooking the chicken. Add the diced onion and bell pepper, stirring them frequently as they sauté in the residual oil. Allow them to cook for about two to three minutes, or until the onion turns translucent and the pepper softens slightly. This step is crucial in developing the overall depth of flavor in the dish, as the vegetables will absorb the rich taste left behind by the chicken.
Add the Rice and Seasonings
Once the vegetables have softened, stir in the dried basmati rice, ensuring it is well distributed in the pan. At this stage, sprinkle in the garlic granules and paprika, stirring continuously so that the rice and vegetables are evenly coated with the spices. This step enhances the fragrance and taste of the dish, ensuring that every bite carries a well-balanced seasoning. Add the tomato purée and mix it well, giving the rice a slight tanginess and a vibrant color.
Simmer the Rice
Pour in the chicken stock, ensuring that all the rice is submerged in the liquid. Increase the heat to bring the mixture to a gentle boil. Once it reaches a rolling boil, immediately reduce the heat to low and cover the pan with a lid. Let the rice simmer undisturbed for about twelve minutes. During this time, the rice will gradually absorb the flavorful stock, softening into a perfectly cooked texture. If at any point the rice appears to be drying out before it is fully cooked, add a small splash of additional stock or water and continue simmering until all the liquid is absorbed.
Combine and Finish
Once the rice has absorbed the stock and is tender, carefully place the cooked chicken breasts back into the pan, resting them on top of the rice. Evenly sprinkle the grated cheese over the chicken and rice, ensuring that it covers a good portion of the dish. Cover the pan once more and let it sit for about two minutes, allowing the cheese to melt into a deliciously gooey layer.
Serve and Enjoy
When ready, remove the lid and give the dish one final check to ensure everything is perfectly cooked. Plate the chicken and rice onto serving dishes, ensuring each portion includes a balance of tender chicken, well-seasoned rice, and melted cheese. Enjoy this flavorful, one-pot meal with minimal cleanup and maximum satisfaction!
One-Pot Chicken and Rice Recipe
Equipment
- Large frying pan with a lid or deep skillet
- Wooden spoon or spatula
- Measuring jug
Ingredients
- 300 g chicken breast
- Nandos peri marinade
- 100 g dried basmati rice
- 150 ml chicken stock
- 2 tbsp paprika
- 1 tbsp garlic granules
- 1 diced pepper
- 1 diced onion
- 50 g frozen peas
- 1 tbsp tomato purée
- 30 g grated cheese
Instructions
- Marinate and Cook the Chicken:Coat the chicken breasts in Nandos peri marinade.Heat a large frying pan over medium heat and add a splash of oil or cooking spray.Cook the chicken for 3–4 minutes on each side until golden brown and cooked through. Remove and set aside.
- Cook the Vegetables:In the same pan, add the diced onion and pepper. Sauté for 2–3 minutes until softened.
- Add the Rice and Seasonings:Stir in the basmati rice, garlic granules, paprika, and tomato purée, making sure everything is coated evenly.
- Simmer the Rice:Pour in the chicken stock and bring the mixture to a boil.Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 12 minutes or until the rice is cooked and the liquid is absorbed.
- Combine and Finish:Add the cooked chicken back into the pan, placing it on top of the rice.Sprinkle grated cheese over the chicken and rice. Cover the pan again for 2 minutes to allow the cheese to melt.
- Serve and Enjoy:Plate up the chicken and rice, and enjoy a delicious, fuss-free meal.
Notes
- Don’t rush the simmering: Ensure the rice is fully cooked before turning off the heat. If the rice seems undercooked, add a splash more stock or water and simmer for a few extra minutes.
- Avoid overcrowding the pan: This allows the chicken to sear properly for a delicious crust.
- Stir occasionally: Prevent the rice from sticking to the bottom of the pan while it cooks.
Serving Suggestions
- Serve with a side of steamed broccoli or roasted veggies for extra nutrition.
- Add a dollop of Greek yogurt or a drizzle of hot sauce for a flavor boost.
- Pair it with a fresh green salad for a balanced meal.
Fun Fact
Did you know one-pot meals date back centuries? They were a popular choice for cooking over open fires, as they required minimal tools and were easy to prepare for large families. Talk about efficiency!
Conclusion
This one-pot chicken and rice recipe is a lifesaver on busy days. It’s comforting, delicious, and so easy to make. Whether you’re cooking for yourself or your family, it’s a dish that will leave everyone satisfied. Give it a try tonight and enjoy a hearty meal with minimal cleanup!