There’s something incredibly comforting about a simple one-pot chicken and rice meal simmering on the stove. This cozy dinner brings together tender chicken thighs, fragrant rice, and warm spices in a dish that feels like home. Whether you call it Arroz con Pollo or a classic chicken thigh and rice recipe, this family favorite delivers a hearty, satisfying dinner with minimal cleanup—perfect for busy weeknights.
Why You’ll Love This Recipe
- All cooked in one pot — fewer dishes to wash!
- Juicy, flavorful baked chicken thighs with perfectly fluffy rice.
- Easy ingredients you likely already have in your kitchen.
- Ready in under an hour for a quick chicken thighs dinner.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric (optional)
- 1 cup frozen peas (optional)
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
Instructions
- Brown the chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then sear skin side down for 4–5 minutes until golden brown. Flip and cook another 3 minutes. Remove from pan and set aside.
- Sauté aromatics: In the same pan, add onions and garlic. Cook until softened and fragrant, about 2 minutes.
- Add rice and spices: Stir in rice, paprika, cumin, and turmeric. Toast the rice for about 1 minute to absorb the flavors.
- Simmer everything: Pour in chicken broth and bring to a boil. Nestle the chicken thighs back into the pot, skin side up. Reduce heat to low, cover, and simmer for 25–30 minutes until rice is tender and liquid is absorbed.
- Finish and serve: Stir in peas if using. Fluff the rice and garnish with fresh parsley or cilantro before serving.
Tips & Variations
- Swap chicken thighs for drumsticks or breasts, adjusting cook time as needed.
- Add bell peppers or diced tomatoes for a colorful chicken dishes recipe.
- Use brown rice but increase liquid and cook time by 10 minutes.
- For an extra-rich flavor, use homemade broth.
Serving Suggestions
This one pot chicken meal pairs perfectly with a crisp green salad or roasted vegetables. For more comforting sides, try my Air Fryer Garlic Potatoes or a light Green Bean Salad. For dessert, enjoy a slice of Lite Lemon Pound Cake to complete your cozy dinner.
FAQ
Can I make this with boneless chicken thighs?
Yes! Boneless chicken thighs work well—just reduce the simmer time to about 20 minutes.
Can I use brown rice?
Absolutely. Increase the broth to 2½ cups and cook for 40–45 minutes.
Can I bake this in the oven?
Yes. After bringing everything to a boil on the stovetop, transfer the covered pan to a 375°F oven for about 30 minutes.
How do I store leftovers?
Keep leftovers in an airtight container for up to 4 days in the refrigerator. Reheat gently with a splash of broth.
Can I freeze it?
Yes. Freeze in single portions for up to 2 months. Reheat in the microwave or on the stove.
One-Pot Chicken and Rice
Ingredients
- 6 bone-in chicken thighs
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1 cup frozen peas
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Brown chicken thighs in olive oil until golden, then remove.
- Sauté onion and garlic until fragrant.
- Stir in rice and spices; toast for 1 minute.
- Add broth, nestle chicken, and simmer 25–30 minutes until rice is tender.
- Stir in peas, fluff rice, and garnish with parsley.
