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One Pot Chicken Rice Recipe
Kathy Caldwell
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One pot meals are perfect for the outdoors. This meal contains chiken, rice, tomato and a lot of flavor.
Preparation
40
minutes
minutes
Cook
45
minutes
minutes
Ready in
1
hour
hour
25
minutes
minutes
Servings
8
Course
Dinner
Influence
Global
Difficulty
Seasoned
Method
Casserole
Similar Recipes
One Pot Meals
Ingredients
Fried Chicken
8
skin-on chicken thighs
8
chicken drumsticks
3
teaspoons
salt
1
teaspoon
pepper
6
tablespoons
vegetable oil
Curried Rice
1
large
shallot
chopped
1
cup
bell pepper
red or green, diced
1
cup
celery
chopped
4
cloves
garlic
minced
2 1/2
cups
long grain rice
4
tablespoons
packed brown sugar
3
teaspoons
curry powder
1
teaspoon
ground ginger
1
teaspoon
smoked paprika
1/2
teaspoon
crushed red pepper
6
cups
chicken broth
1
cup
golden raisins
1
teaspoons
kosha salt
1
teaspoons
black pepper
2
(14.5 oz) cans
diced tomatoes
drained
4
teaspoons
distilled white vinegar
To Serve
2
tablespoons
chopped pecans
toasted
1
sprig
fresh parsley
chopped
Equipment
1 14 inch Dutch oven
Directions
Fried Chicken
Dry chicken pieces and sprinkle with salt and pepper.
Heat oil in a 14-inch Dutch oven, or one large enough to fit your ingredients.
Add the chicken and cook until browned., approximately 8 minutes: 2 batches might be necessary. Remove chicken
Curried Rice
In the same Dutch oven saute shallots, bell pepper, and celery. Cook until lightly browned.
Add to the sauteed vegetables the garlic, then cook for 1 minute before adding rice, brown sugar, curry powder, ginger, paprika, and pepper flakes.
Stir in broth, raisins, and remaining salt and pepper.
Nestle the chicken into rice and bring it to a boil. Cover, and bake using enough coals on top and bottom to reach 350 degrees.
Bake until the thickest part of the thigh reaches 165 degrees F, approximately 45 minutes.
Remove the chicken from the Dutch oven then add tomatoes and vinegar to the rice mixture.
To Serve
Arrange chicken on top of the rice and add parsley and pecan garnish.