Recipe

One-Pot Chicken & Rice

Balkan-style pilav - seared chicken and rice simmered in one pot. Complete meal with minimal cleanup.

One-Pot Chicken & Rice takes about 60 minutes and makes 4 servings. Each serving has 690 kcal.

Preparation
15 minutes
Cooking
45 minutes
Total time
60 minutes
Servings
4
One-Pot Chicken & Rice - finished dish

Nutrition per serving

Calories
690 kcal
Protein
29.7 g
Carbohydrates
73.3 g
Fat
30.8 g

Ingredients

  • Chicken thighs600 g
  • Long-grain rice300 g
  • Red onion1 pc
  • Carrot2 pcs
  • Garlic3 cloves
  • Tomato paste2 tbsp
  • Vegetable stock600 ml
  • Sunflower oil3 tbsp
  • Paprika1 tsp
  • Bay leaf2 pcs
  • Salt1 pinch
  • Pepper1 pinch

Instructions

  1. 1

    Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper and paprika. Dice onion and carrot into small cubes. Mince garlic.

    Tip: Drying the chicken helps it brown properly instead of steaming.

  2. 2

    Heat oil in a large pot or Dutch oven over medium-high heat. Place chicken skin-side down. Sear 3 minutes per side until golden brown. Remove and set aside on a plate.

  3. 3

    In the same pot, add onion and carrot. Sauté 5 minutes over medium heat until softened. Add garlic and cook 1 minute.

  4. 4

    Add tomato paste. Stir for 1 minute until it darkens slightly and becomes fragrant.

  5. 5

    Rinse rice under cold water until water runs clear. Add rice to pot and stir to coat in the vegetable mixture. Pour in stock. Add bay leaves. Stir once.

    Tip: Rinsing rice removes excess starch and prevents the dish from becoming gluey.

  6. 6

    Nestle the chicken pieces on top of the rice - do not push them under. Bring to a boil, then reduce to lowest heat. Cover tightly and cook 20 minutes without lifting the lid.

    Tip: Do not lift the lid during cooking - steam is what cooks the rice. Trust the process.

  7. 7

    Remove from heat. Keep the lid on and let rest 10 minutes. The rice will finish absorbing all liquid. Remove bay leaves and fluff rice with a fork before serving.

Cooking methods

On the stove

Heavy-bottomed pot or Dutch oven. High heat for searing chicken, medium for sautéing vegetables, lowest setting for the covered rice phase. Gas flame control helps manage the critical transition from boil to simmer.

On induction

Level 7–8 for searing, level 5 for sautéing, level 2 for the covered rice cooking. Induction's stable low heat produces perfectly cooked rice every time. Cast iron Dutch oven recommended for heat retention.

Over an open fire

A Balkan classic on open fire. Use a heavy pot over medium coals. Sear chicken first over high heat, then move pot to the edge of the fire for the slow rice cooking. The gentle smokiness is traditional.

Recipe questions

How long does this recipe take?
Plan for about 60 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 4 servings.
Can I cook this recipe on induction?
Yes. Level 7–8 for searing, level 5 for sautéing, level 2 for the covered rice cooking. Induction's stable low heat produces perfectly cooked rice every time. Cast iron Dutch oven recommended for heat retention.
Can I cook this recipe over an open fire?
Yes. A Balkan classic on open fire. Use a heavy pot over medium coals. Sear chicken first over high heat, then move pot to the edge of the fire for the slow rice cooking. The gentle smokiness is traditional.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

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