Easy
Loaded Scrambled Eggs
55 min4
(378)
Easy
One-Pot Chicken and Rice (Stovetop)
(313)
40 min4440 calOne pot. One burner. Thirty minutes. This is the dinner that exists because sometimes you genuinely cannot face more than one dish to wash. Sear chicken thighs in a Dutch oven, remove them, sauté onion and garlic in the drippings, add rice and broth, nestle the chicken back on top, cover, and simmer until the rice absorbs everything and the chicken is tender. The rice at the bottom of the pot develops a golden crust — the socarrat — which is the best part. Scrape it up and serve it on top.
Ingredients
Servings:
4
Instructions
Nutrition Per Serving
Calories440 kcal
Protein30 g
Fat15 g
Carbs21 g
Fiber3 g
Sugar8 g
Sodium591 mg
Pro Tips
- 💡Don't rush the searing step — the browned bits on the bottom of the pan are pure concentrated flavour.
- 💡Use a heavy-bottomed pan that distributes heat evenly. A Dutch oven from the Bay or a cast iron from Canadian Tire both work perfectly.
- 💡Season aggressively — chicken absorbs flavour like a sponge, and under-seasoned chicken is the most common cooking mistake.
Variations
- 🔄Swap the primary protein for bone-in thighs if the recipe calls for breast — thighs are more forgiving and harder to overcook.
- 🔄Add a splash of white wine or apple cider vinegar when deglazing for extra depth.
- 🔄Make it dairy-free by using olive oil instead of butter and coconut cream instead of heavy cream.
