The pot lid rattles and you know dinner is almost ready. In just a few minutes, you’ll have a warm, hearty meal that brings the family together. That smell wafting through the kitchen is gonna make everyone’s mouth water.
One pot meals are the real deal, especially when you are busy. You can just toss everything in, set it, and forget it for a bit. While the pot works its wonders, you can take a breather or get other stuff done around the house.
With this recipe, you get the juicy chicken thighs and fluffy rice cooked to perfection. Plus, you’ll only have one pot to clean. Sounds like a win-win, right?
The Truth About Fast Tender Results
Cooking in a pressure cooker is all about getting quick, tender results. Here’s why it works:
- You get steam cues that tell you when it’s time to eat.
- The sealing ring keeps everything moist and flavorful.
- Pressure build keeps the flavors locked in.
- You don’t lose broth depth when cooking fast.
- Chicken thighs get that juicy, tender pull.
- It’s all done in about 30 minutes, which is crazy fast!
What Goes Into the Pot Today
Here’s what you need to make this delightful dish:
- 1½ cups uncooked basmati rice
- 6 chicken thighs, skin-on for that extra flavor
- 1½ tsp mixed herbs or Italian seasoning
- 2 tsp smoked paprika for a nice kick
- 1 tsp onion powder and garlic powder
- 2 Tbsp olive oil
- 1 cup chopped onion, any type is good
- 3 cups low sodium chicken stock
Do not forget the salt and pepper to taste, plus some green onions for garnish. You can even toss in a squeeze of lemon for a zesty twist.
How It All Comes Together Step by Step
- Rinse the basmati rice under cold water until it runs clear. Set aside.
- Heat olive oil in your pressure cooker on medium heat.
- Season the chicken thighs with salt, pepper, and the mixed spices. Sear them in the pot until browned, about 3 minutes on each side. Set aside.
- In the same pot, sauté the chopped onions until they’re soft and translucent.
- Add the rinsed rice and toast it in the pot for about a minute.
- Pour in the chicken stock and return the chicken to the pot, snuggling it into the rice.
- Bring it to a boil, cover, and reduce the heat to low for about 20-25 minutes
- When the time’s up, let it rest for 5 minutes before fluffing with a fork. You can squeeze lemon juice over it too!
Smart Shortcuts for Busy Days
On those crazy busy days, here are some shortcuts:
- Prep the ingredients the night before. Chop your onions and season the chicken so it’s ready to go.
- Use frozen veggies. Toss them in during the last 5 minutes for a health boost.
- Make extra rice. It stores well for future meals. Just reheat it when you’re ready!
With these tips, you’ll save time and still have a yummy meal waiting for you.
That First Bite Moment
Imagine walking into the kitchen, and the aroma hits you right in the face. That first bite is melty, dreamy, and just packed with flavor. It’s comforting food that feels like a warm hug.
The chicken is tender, just falling off the bone, and the rice is fluffy without sticking together. You catch a hint of the herbs and spices with each mouthful, and dang, it tastes good.
You might find you want seconds before you even finish your first plate. It’s the kinda meal that makes you feel at home, no matter where you are.
Your Leftover Strategy Guide
Let’s be honest, leftovers are the best part! Here’s how to keep them good:
- Store in an airtight container in the fridge. It’s good for about 3-5 days.
- If you wanna keep it longer, freeze in portion sizes. Just let it fully cool before freezing.
- When reheating, add a splash of chicken stock to bring back some moisture.
That way, you can keep enjoying this meal for days to come, and it’ll still taste fresh.
Common Questions and Real Answers
Got questions about this recipe? I got you! Here are some real answers:
- Can I use brown rice? Sure! Just adjust the cooking time and liquid. Brown rice takes longer.
- What if I don’t have basmati rice? Any long-grain rice will work just fine.
- Can I use chicken breast instead of thighs? Yes, but thighs are more tender. Breast may dry out quicker.
- What’s the best way to reheat leftovers? Microwave or stovetop with a bit of broth added.
- Can I add more veggies? Absolutely! Just toss them in during cooking or 5 minutes before it’s done.
- Is this dish customizable? Totally, you can swap spices and add flavors you love!
Don’t be afraid to experiment with flavors and ingredients. You are in control of your kitchen, and that’s what it’s all about.
One Pot Chicken and Rice
Equipment
- 1 Pressure cooker or large pot
Ingredients
Main Ingredients
- 1½ cups uncooked basmati rice
- 6 chicken thighs skin-on
- 1½ tsp mixed herbs or Italian seasoning
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 1 cup onion chopped
- 1 Tbsp butter
- 3 cups low sodium chicken stock
- salt and pepper to taste
- ½ cup green onions for garnish
Instructions
Cooking Instructions
- Rinse the basmati rice under cold water until it runs clear. Set aside.
- Heat olive oil in your pressure cooker on medium heat.
- Season the chicken thighs with salt, pepper, and the mixed spices. Sear them in the pot until browned, about 3 minutes on each side. Set aside.
- In the same pot, sauté the chopped onions until they’re soft and translucent.
- Add the rinsed rice and toast it in the pot for about a minute.
- Pour in the chicken stock and return the chicken to the pot, nestling it into the rice.
- Bring to a boil, then cover and reduce heat to low. Cook for 20–25 minutes.
- Let rest 5 minutes before fluffing with a fork. Optionally, drizzle with lemon juice.