One Pot Tomato Chicken and Rice
This one-pot tomato chicken and rice is what I make on busy weeknights when I want a comforting meal without extra dishes. The chicken is browned first, then cooked with rice in a simple tomato sauce with oregano, basil, and parmesan until everything is done in one pot.
Servings: 4 people
Calories: 455kcal
Equipment
- 1 Heavy bottom pot or pan
Ingredients
To season the chicken
- 500 gram bone-in chicken
- salt to taste
- 1 teaspoon crushed black pepper
To make one pot chicken rice
- 1 tablespoon olive oil
- 1.5 cups of rice
- 1 small onion diced
- 1 green bell pepper chopped
- 1 teaspoon minced garlic
- 400 g tomato puree or use 400 gm canned crushed tomatoes
- 3 cups chicken broth
- 2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon crushed black pepper
- salt to taste
Instructions
- In a mixing bowl, season the chicken with salt and pepper. Keep it aside.
- Heat 2-3 teaspoons of oil in a heavy-bottom pot over medium heat. Add the chicken and cook until a golden crust forms on one side. Flip and brown the other side. The chicken does not need to be fully cooked at this stage. Remove to a plate. Do not overcrowd the pot. Cook in batches if needed.
- In the same pot, add oil if needed, and add the onion and green bell pepper. Sauté until the onions turn golden. Add garlic and sauté for 30 seconds until fragrant.
- Add tomato purée, chicken broth, oregano, basil, thyme, rosemary, and pepper. Stir well and bring the sauce to a boil. Simmer for 5 minutes. Taste and adjust salt if needed.
- Add the rice and stir gently so it's evenly mixed with the sauce. Place the browned chicken back into the pot, over the rice and sauce. Cover and cook on low heat for 20 minutes or until rice and chicken are cooked. Remove from heat. Keep it aside for 5 minutes.
Video
Notes
- For a golden top (optional): If you like crispy chicken on top, transfer the pot to the oven. Arrange the chicken on top, brush lightly with oil, and grill or broil just until golden.
- Don't overcook the chicken: It will dry out quickly.
- Use a hot pan: Make sure the pan is hot before adding the chicken. You should hear a sizzle. This step helps seal in the juices and keeps the chicken tender.
- Brown the chicken well: Let the chicken develop a proper golden-brown crust before flipping.
- Avoid overcrowding the pan and cook in batches if needed: I usually do this in two batches.
- Simmer the sauce: Let the tomato sauce simmer gently before adding the rice. This gives the sauce time to thicken and brings the flavours together.
Nutrition
Calories: 455kcal | Carbohydrates: 71g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 765mg | Potassium: 796mg | Fiber: 5g | Sugar: 8g | Vitamin A: 746IU | Vitamin C: 388mg | Iron: 4mg