One Pot Chicken and Rice | Quick and Easy | Everyday Favourites

This quick and easy One Pot Chicken and Rice is a favourite in my home. The meal is full of flavour and practically prepares itself! The rice is buttery with a hint of garlic and the chicken is so juicy. I hope you give this one a try!
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Chicken Ingredients

6 Chicken Thighs, skinless
1 1/2 tsp Smoked Paprika
1 1/4 tsp Oregano
3/4 tsp Garlic Powder
3/4 tsp Cayenne Pepper/Chilli Powder
3/4 tsp Black Pepper
3/4 tsp Dried Onion Flakes
Salt to taste
Juice of 1/2 a Lemon
1 tbsp Olive Oil

Rice Ingredients

2 cups Basmati Rice
3 Shallots/1 Onion 
4 tbsp Garlic Butter 
2.5” Cinnamon Stick
4 Cardamoms
5 Cloves or Pepper Corns
2 Chicken Bullions
4 3/4 cups Unsalted Chicken Broth/Stock
1 tbsp Apple Cider Vinegar

Garnish

1 tbsp Melted Butter
Fresh Parsley/Dried Parsley

Gravy Ingredients (Optional)

4 tbsp Garlic Butter 
4 tbsp All-Purpose Flour 
1/2 to 1 Chicken Bouillon
2 1/4 cups Unsalted Chicken Stock/Broth
1/4  tsp Black Pepper
1/4 tsp Parsley
Salt to taste

Chicken and Rice Method

1. Preheat the oven to 180°C/350°F.
2. Put the rice in a sieve and wash under running water till the water runs clear. Empty the rice into a bowl and soak it in water for about 30 minutes.
3. Now mix all the dry ingredients together and marinate the chicken thighs. Drizzle with some olive oil and lemon juice. Cover with a plastic wrap and allow to marinate for about 15 minutes.
4. Finely chop the shallots/onion.
5. In an oven-safe pot, melt the garlic butter and add the cinnamon stick, cardamom, and cloves and saute for a while. Add the shallots and saute till they turn transparent. Add the chicken bouillons and cook till they melt.
6. Add the rice to the onions, mix it well, and spread it to cover the bottom of the pot.
7. Place the marinated chicken on the rice, then pour chicken broth over the chicken.
8. Cover the pot with the lid and place it in the oven and allow it to cook for 40 minutes.
9. Take off the lid and brush the chicken with a little butter and put under broil for a minute or two just until the chicken gets a lovely golden colour.
10. Now take it out of the oven, cover again with the lid and allow to rest for 10 minutes,
11. Remove the chicken and fluff the rice with a fork. Place the chicken back on top of the rice and garnish it with parsley.

Gravy Method

1. Melt butter in a saucepan over medium heat.
2. Add the flour to the melted butter. Using a whisk, keep mixing it while the flour cooks to form a roux.
3. While whisking, slowly pour in chicken stock
4. Keep cooking and whisking till it thickens to a gravy consistency. Add some black pepper, dried parsley, and taste if you need to add salt.

Enjoy!
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Music Credits
Sparks by Chaël |   / chael_music  
Music promoted by http://chosic.com/
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