In today’s busy world, finding the time and energy to cook a nutritious and delicious dinner every night can be a challenge. That’s where this budget-friendly one-pot chicken and rice recipe comes to the rescue! It’s a complete meal cooked in a single pot, meaning minimal cleanup and maximum flavor. This dish is perfect for families, students, or anyone looking for a simple, satisfying, and cost-effective meal solution.
This recipe focuses on using simple, readily available ingredients to create a hearty and flavorful meal. The chicken and rice cook together, allowing the rice to absorb all the delicious chicken and vegetable essences. It’s a true comfort food dish that doesn’t break the bank or require hours in the kitchen. Get ready to add this budget-friendly one-pot chicken and rice to your regular rotation!
Why You’ll Love This One-Pot Chicken and Rice
- Economical: Uses budget-friendly ingredients like chicken thighs (or drumsticks) and rice.
- Minimal Cleanup: Everything cooks in one pot – say goodbye to piles of dishes!
- Flavorful: The rice cooks in a savory broth infused with chicken and vegetable flavors.
- Customizable: Easily adaptable with different vegetables or spices based on what you have on hand.
- Family-Friendly: A crowd-pleasing dish that even picky eaters will enjoy.
- Perfect for Meal Prep: Makes great leftovers for lunch the next day.
Ingredients for Budget-Friendly One-Pot Chicken and Rice
Keywords Focus: budget-friendly one-pot chicken and rice, easy chicken and rice recipe, cheap family meals
Serves: 4-6 Prep time: 15 minutes Cook time: 40-45 minutes
Ingredients:
- 1 tablespoon olive oil or vegetable oil
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 pieces) – skin-on adds flavor, but skinless works too.
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (not instant or minute rice)
- 2 cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme (or a mix of Italian herbs)
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Optional: 1 cup frozen peas or chopped broccoli florets (added towards the end)
- Optional garnish: Fresh parsley, chopped
Step-by-Step Instructions
- Sear the Chicken (5-7 minutes):
- Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and paprika on all sides.
- Heat the olive oil in a large pot or Dutch oven (with a tight-fitting lid) over medium-high heat.
- Once the oil is hot, add the chicken thighs, skin-side down if using skin-on. Sear for 3-4 minutes per side until golden brown. Do this in batches if necessary to avoid overcrowding the pot. Remove the chicken from the pot and set aside.
- Sauté the Aromatics (5 minutes):
- To the same pot, add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, for about 5 minutes, or until the vegetables have softened slightly.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Toast the Rice (1-2 minutes):
- Add the uncooked rice to the pot. Stir continuously for 1-2 minutes until the rice grains become slightly translucent around the edges. This step helps the rice absorb flavors better and prevents it from becoming mushy.
- Combine and Simmer (25-30 minutes):
- Pour in the chicken broth and add the dried thyme. Stir well, scraping up any browned bits from the bottom of the pot (these add a lot of flavor!).
- Bring the mixture to a gentle simmer.
- Return the seared chicken pieces to the pot, nestling them into the rice and liquid. Ensure the rice is mostly submerged.
- Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time to prevent steam from escaping.
- Add Vegetables (Optional) and Rest (5-10 minutes):
- If using frozen peas or broccoli, stir them into the pot during the last 5 minutes of cooking.
- Once the rice is cooked and the chicken is done (internal temperature of 165°F or 74°C), remove the pot from the heat. Keep it covered and let it rest for 5-10 minutes. This allows the steam to finish cooking the rice and makes it fluffier.
- Serve:
- Fluff the rice gently with a fork.
- Serve the chicken and rice immediately, garnished with fresh parsley if desired.
Tips for Success:
- Don’t overcrowd the pot when searing chicken: This will lower the temperature and prevent proper browning. Sear in batches if necessary.
- Use good quality chicken broth: This will significantly impact the flavor of the dish.
- Resist peeking: Keep the lid on while the rice is cooking to ensure it cooks evenly.
- Variations:
- Add other vegetables like bell peppers, mushrooms, or zucchini along with the carrots and celery.
- Stir in a can of diced tomatoes (undrained) with the broth for a more tomato-based flavor.
- Add a bay leaf along with the thyme for extra aroma.
- For a creamier texture, stir in a splash of heavy cream or coconut milk at the end.
This budget-friendly one-pot chicken and rice is a perfect example of how simple ingredients can create a delicious and satisfying meal. It’s a comforting dish that the whole family will enjoy, and your wallet will appreciate it too! Enjoy this easy and flavorful meal any night of the week.
