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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Add frozen vegetables: Stir in the mixed frozen vegetables, cover again, and simmer for about 5 minutes to heat the vegetables through.
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