Go Back
Kenya's Kitchen88
Kenya Walker

One Pot Chicken & Rice Recipe

This is the perfect weeknight or weekend meal! It’s super fulfilling and so tasty. Filled with well-seasoned chicken, rice, and lots of veggies. It’s the perfect dish for the whole family to enjoy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: dinner, lunch, Main Course
Cuisine: American
Ingredients Method Video

Ingredients
  

  • 1 ½ to 2 Ibs Chicken (About 6 to 8 pieces)
  • 1 to 1 ½ Cup Rice
  • 1 Tbsp Olive Oil
  • 1 small Onion
  • 1 small Green bell pepper
  • 1 small Red bell pepper
  • 1 small Orange bell pepper
  • 2 to 3 Cloves Garlic Minced
  • ½ Juice of Lime or Lemon Freshly squeezed
  • 1 ½ Cup Low-sodium Chicken broth or stock
  • ½ Cup Tomato Sauce
  • ¼ Cup Olives
  • ⅓ Cup Peas & Carrots
Seasoning Mixture:
  • ¼ tsp Salt or Adobo seasoning
  • ½ tsp Black pepper
  • 1 tsp Garlic powder
  • ½ tsp Onion powder
  • 1 tsp Cumin seasoning
  • 1 tsp Chili powder or Paprika
  • ¼ tsp Chicken seasoning (I like to use Chef Paul’s Poultry Seasoning)

Method
 

  1. Clean & prep the veggies, chop or dice into small pieces. Optional: clean & prep the meat beforehand- remove any fat trimmings if using boneless chicken thighs. Rinse the rice off under cold water until it runs clear to remove surface starch.
  2. Prepare the dry seasonings mixture by combining all the dry seasonings in a small bowl and mixing it together. Set some of the seasoning aside to season the rice and a portion to season the chicken.
  3. Season the chicken. Squeeze fresh lime or lemon juice over the chicken and add the dry seasoning mixture. Mix everything together and make sure the chicken is nicely coated/seasoned. Marinate for at least 30 minutes to 1 hour.
  4. Heat the olive oil in a skillet over medium-high to high heat. Once the oil is hot, add the chicken and allow the chicken to brown on both sides. (About 5 to 7 minutes on each side).
  5. Once the chicken is browned remove from the skillet and set aside for later.
  6. Add the onions & bell peppers to the same skillet. Sauté for 3 to 5 minutes or until translucent. Add the fresh minced garlic and sauté for a few seconds or until fragrant.
  7. Next, add the tomato sauce and rice to the pot. Stir everything together for about a minute.
  8. Pour in the chicken broth, seasoning mixture, olives, peas and carrots. Mix everything together.
  9. Add the chicken back to the pot and allow the liquid to come to a boil. Reduce the heat to medium-low heat and cover the pot with a lid.
  10. Cook until the chicken is fully cooked through. It should take about 35 to 40 minutes. But cooking time may vary. Use a thermometer if needed to check for doneness.
  11. Most of the liquid should be absorbed & The rice should be tender.
  12. Let the chicken and rice stand for 10 minutes before serving. enjoy!