One-Pot Spiced Chicken and Brown Rice with Vegetables Recipe

Introduction

This one-pot chicken and rice dish is a comforting and flavorful meal that’s perfect for busy weeknights. With smoky spices and colorful vegetables, it combines tender chicken and wholesome brown rice in a simple, fuss-free recipe.

Ingredients

• 1 tbsp smoked paprika
• 1 tbsp ground coriander
• 2 garlic cloves, finely grated
• 2 tsp rapeseed oil
• 600g boneless, skinless chicken thighs, halved
• 700ml hot vegetable bouillon (made with 2 tsp powder)
• 250g easy-cook brown rice
• 320g leeks, washed and sliced
• 1 tsp dried oregano or 1 tbsp fresh thyme
• 2 bay leaves (optional)
• 320g mixed frozen vegetables (e.g., sliced carrots, broccoli florets, sweetcorn)

Instructions

1. Step 1: In a large bowl, combine the smoked paprika, ground coriander, grated garlic, and rapeseed oil. Add the chicken thighs and toss until they are well coated with the spice mixture.
2. Step 2: Heat a large non-stick pan with a lid over medium-high heat. Fry the chicken, uncovered and without adding extra oil, for about 5 minutes, turning halfway until browned on both sides. Remove the chicken and set aside on a plate.
3. Step 3: Pour the hot vegetable bouillon into the pan, stirring well to loosen any bits stuck to the bottom. Stir in the brown rice, sliced leeks, oregano or thyme, and bay leaves if using.
4. Step 4: Arrange the browned chicken on top of the rice mixture. Cover the pan, bring it to a boil, then reduce the heat to low and simmer gently for 20 minutes.
5. Step 5: Add the frozen mixed vegetables to the pan, cover again, and simmer for another 5 minutes to heat through.
6. Step 6: Remove the pan from heat and let it stand, covered, for 5-10 minutes. Lightly fluff the rice and vegetables with a fork before serving.

Tips & Variations

• For extra flavor, swap rapeseed oil for olive oil or add a squeeze of lemon juice before serving.
• Use chicken breasts if preferred, but adjust cooking time since they cook faster.
• Add a handful of chopped fresh herbs like parsley or coriander for freshness at the end.
• Try swapping the frozen vegetables for fresh seasonal veggies, but slightly increase the simmering time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan or microwave until piping hot. You may need to add a splash of water or broth when reheating to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can substitute white rice, but reduce the simmering time to about 15 minutes as white rice cooks faster than brown rice.

Is it possible to make this recipe vegetarian?

To make a vegetarian version, omit the chicken and add extra vegetables or plant-based protein like chickpeas. Use vegetable broth and cook the rice and vegetables together until tender.

One-Pot Spiced Chicken and Brown Rice with Vegetables Recipe

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★★★★★

4.5 from 123 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This one-pot chicken and rice recipe combines tender chicken thighs with aromatic spices, leeks, and mixed vegetables for a simple, wholesome meal that’s cooked entirely in one pan. With a smoky paprika and coriander marinade, simmered in flavorful vegetable bouillon with brown rice, this dish offers a hearty and nutritious dinner perfect for busy weeknights.

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Ingredients

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Spices & Marinade

• 1 tbsp smoked paprika
• 1 tbsp ground coriander
• 2 garlic cloves, finely grated
• 2 tsp rapeseed oil

Chicken & Rice

• 600g boneless, skinless chicken thighs, halved
• 700ml hot vegetable bouillon, made with 2 tsp powder
• 250g easy-cook brown rice
• 320g leeks, washed and sliced
• 1 tsp dried oregano or 1 tbsp fresh thyme
• 2 bay leaves (optional)

Vegetables

• 320g mixed frozen vegetables (sliced carrots, broccoli florets, and sweetcorn)

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Instructions

1. Marinate the chicken: In a large bowl, combine smoked paprika, ground coriander, grated garlic, and rapeseed oil. Add the halved chicken thighs and toss thoroughly to coat the chicken evenly with the spice mixture.
2. Brown the chicken: Heat a large non-stick pan with a lid over medium-high heat. Add the seasoned chicken without extra oil and fry uncovered for 5 minutes, turning halfway through to brown on both sides. Once browned, remove the chicken from the pan and set aside on a plate.
3. Cook rice and aromatics: Pour the hot vegetable bouillon into the same pan, scraping the base to loosen any browned bits. Stir in the easy-cook brown rice, sliced leeks, oregano or thyme, and bay leaves if using.
4. Simmer chicken and rice: Arrange the browned chicken thighs on top of the rice mixture. Cover the pan and bring to a boil. Then reduce the heat and simmer gently for 20 minutes until the rice is mostly cooked and the chicken is tender.
5. Add frozen vegetables: Stir in the mixed frozen vegetables, cover again, and simmer for about 5 minutes to heat the vegetables through.
6. Rest and serve: Remove the pan from heat and let it stand, covered, for 5-10 minutes to allow flavors to meld. Lightly mix before serving to combine all ingredients evenly.

Notes

• Using boneless, skinless chicken thighs ensures the meat stays moist and tender during simmering.
• You can substitute dried oregano with fresh thyme for a slightly different herbal flavor.
• Make sure to simmer gently after boiling to prevent the rice from sticking to the pan’s bottom.
• The resting period after cooking helps the rice absorb any remaining moisture and enhances the overall texture.
• This recipe is suitable for a balanced weeknight meal and can be doubled to serve a larger group.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: International

Keywords: one-pot chicken and rice, easy chicken dinner, brown rice recipe, one-pan meal, healthy chicken recipe, quick stovetop chicken, mixed vegetable chicken rice