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    Home » Recipes

    12th January 2021 Dinner

    Home » Recipes

    Chicken and Rice One Pot

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    Chicken and Rice One Pot - A juicy & succulent roast chicken with a garlicky spiced butter, golden crispy skin on a bed of buttery rice, made in one pot for ease. The rice absorbs the chicken stock as it cooks and the edges get crisp, making it the most delicious rice ever!

    Roast Chicken and Rice in a pot

    Chicken and Rice One Pot

    This chicken and rice recipe is a favourite of mine because it’s an easy dinner that is mostly hands off, quick to prepare and the results are delicious. I make mine in a casserole pot that I got from Sainsbury's.

    Ingredients 

    Here’s what you need:

    • Skin on, whole Chicken or you can use Skin on or Skinless Thighs because they take the same amount of time to cook as the rice. 
    • Uncooked white rice – Long grain/Plain or Short Grain rices work fine as will Brown Rice. For Brown Rice, you will need to add more water or stock. 
    • Stock –  A good Chicken Stock cube or pre made Stock. 
    • Butter, Garlic & Spices – Create a delicious flavoured Chicken.

    How to make Chicken and Rice One Pot

    Take the chicken out of the fridge 30 minutes before cooking.
     
    Preheat oven to 220C/Gas Mark 7. Put shelf in the middle.
     
    Mix together Butter ingredients - Paprika, Coriander, Cumin, Chilli, Turmeric, Garam Masala, Garlic, Salt & Pepper, chopped Coriander, Zest and Juice. 
     
    Loosen Skin and push butter under skin and add a little on top. Tie legs and season all over.
     
    Chicken with legs tied together and butter smeared on top
    Place Chicken in casserole and cook for 25 minutes, uncovered.
    Partially cooked roast chicken
     
    Remove Chicken from casserole and add Rice, fried Onions and Stock.
    Bottom of pot with fat and juices after 25 minutes
     
    Rice, stock and onions added to pot
     
    Chicken added on top of rice

    Lower temperature to 200 C/Gas Mark 6. Place Chicken on top. Close lid and cook for 30 minutes.

    Chicken and rice in pot

    Remove lid and cook for a further 10 minutes uncovered. You may need to crank the heat up to get the skin golden.

    Chicken and Rice cooked in a Pot

    Rest 10 minutes.

    What to serve with this Chicken and Rice

    This is delicious served with a big leafy salad or Home Made Aunt Bessie Style Roast Potatoes and Yorkshire Puddings.

    Make Ahead

    This Chicken and Rice keeps well in the fridge in an airtight container for up to 3 days. 

    More Roast Chicken Recipes:

    Buttermilk Roast Chicken

    Preserved Lemon, Cumin and Thyme Roast Chicken

    **If you make this recipe, please rate/comment/dm us. We love to hear from you. Safira x

    Roast Chicken and Rice in a pot
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    Chicken and Rice One Pot

    Chicken and Rice One Pot - A juicy & succulent roast chicken with a garlicky spiced butter, golden crispy skin on a bed of buttery rice, made in one pot for ease. The rice absorbs the chicken stock as it cooks and the edges get crisp, making it the most delicious rice ever!

    Course Chicken, Dinner
    Cuisine british, Indian
    Keyword Herb Roast Chicken, Indian roast chicken, Indian roast chicken and rice, Roast chicken and rice
    Prep Time 40 minutes
    Cook Time 1 hour 5 minutes
    Total Time 1 hour 45 minutes
    Servings 6
    Calories 546 kcal
    Author Safira

    Ingredients

    Whole Chicken with flavoured Butter

    • 1.5 Kg Whole Chicken Giblets removed
    • 70 g Butter
    • 1 tsp Paprika I like Smoked
    • 4 Garlic Cloves Crushed
    • 1 tsp Ground Coriander
    • 1 tsp Ground Cumin
    • 1 tsp Chilli Powder
    • ½ tsp Turmeric Powder
    • 1 tbsp Garam Masala
    • Salt & Pepper
    • 2 tbsp Coriander leaves and stems Chopped
    • 1 Lemon Juice and Zest

    Rice

    • 250 g Rice 600
    • 3 tbsp Fried Onions Optional
    • 600 ml Chicken Stock

    Instructions

    1. Take the chicken out of the fridge 30 minutes before cooking.

    2. Preheat oven to 220C/Gas Mark 7. Put shelf in the middle.

    3. Mix together Butter ingredients - Butter, Paprika, Garlic, Coriander, Cumin, Chilli, Turmeric, Garam Masala, Salt & Pepper, chopped Coriander, Zest and Juice.

    4. Loosen Skin and push butter under skin and add a little on top. Tie legs and season all over.

    5. Place Chicken in casserole and cook for 25 minutes, uncovered.

    6. Remove Chicken from casserole and add Rice, Onions and Stock.

    7. Lower temperature to 200 C/Gas Mark 6. Place Chicken on top. Close lid and cook for 30 minutes.

    8. Remove lid and cook for a further 10 minutes uncovered. Rest 10 minutes. You may need to crank the heat up to get the skin golden.

    Recipe Notes

    What to serve with this Chicken and Rice

    This is delicious served with a big leafy salad or Home Made Aunt Bessie Style Roast Potatoes and Yorkshire Puddings.

    Make Ahead

    This Chicken and Rice keeps well in the fridge in an airtight container for up to 3 days. 

    Nutrition Facts
    Chicken and Rice One Pot
    Amount Per Serving
    Calories 546 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 12g75%
    Cholesterol 118mg39%
    Sodium 321mg14%
    Potassium 427mg12%
    Carbohydrates 40g13%
    Fiber 2g8%
    Sugar 2g2%
    Protein 29g58%
    Vitamin A 619IU12%
    Vitamin C 13mg16%
    Calcium 44mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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