One Pot Chicken and Rice

One Pot Chicken and Rice

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons olive oil

  • 3

    cloves garlic, minced

  • 1

    large onion, chopped

  • cup brown rice

  • 4

    chicken thighs, skin and visible fat removed

  • 1

    can (14½ ounces) diced tomatoes, drained

  • 2

    cups chicken broth

  • 1

    tsp dried thyme, crushed

  • ½

    tsp freshly ground black pepper


1- Preheat oven to 325 degrees. 2-Heat oil in an ovenproof Dutch over over medium heat. Add garlic and onion and cook, stirring frequently, for 4 minutes, or until softened. 3-Add the rice and cook, stirring, for 2 minutes, or until it starts to brown. Stir in the chicken, tomatoes, broth, thyme, and pepper. Bring to a boil over high heat. 4-Cover the pot and place in the oven. Bake 1 hour and 15 minutes, or until rice is tender and the liquid is absorbed.


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