One-Pan Chicken & Rice
One pan, no fuss, washing-up included. The chicken renders its fat into the rice so everything tastes seasoned without effort. The only rule that matters is using the right ratio of liquid to rice. 1.5 cups of liquid for every cup of long-grain rice. And not lifting the lid while it cooks.
- Prep
- 8 min
- Cook
- 35 min
- Total
- 43 min
- Serves
- 4 servings
- Cost/serving
- $2.40
Ingredients
- ·500 g, in large chunks chicken breast
- ·1.5 cups long-grain, uncooked rice
- ·1, diced onion
- ·3 cloves, minced garlic
- ·2.25 cups stock
- ·2 tbsp olive oil
- ·1 tsp paprika
- ·to taste salt
- ·to taste black pepper
Method
- 1.Season the chicken with salt, pepper, and the paprika.
- 2.Heat the oil in a deep skillet (with a lid) over medium-high. Sear the chicken on all sides for 5 minutes total. Lift onto a plate.
- 3.In the same pan, drop the heat to medium. Cook the onion 5 minutes until soft, then the garlic for 30 seconds.
- 4.Add the rice and stir to coat in the fat. Toast it for 60 seconds.
- 5.Pour in the stock. Settle the chicken back on top. Bring to a boil, then drop to the lowest heat, cover tightly, and cook 18 minutes. Do not lift the lid.
- 6.Kill the heat. Let it sit covered for 5 more minutes. Fluff with a fork.
If you don't have…
- chicken breast: bone-in thighs (add 10 minutes); sausage; firm tofu
- stock: water plus an extra 1/2 tsp salt and 1 tsp soy sauce or marmite
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