Chicken and Rice baked in one Pot!!

Prep Time
15 mins

Cook Time
1 hour

4  people

Doing the dishes after a lovely meal sucks right?   Well this is a one-pot-chicken-and-rice meal.   You don't have to have a cast iron pan, it works just as well in an oven safe dish.

Traditional Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot



  • 1t garlic power
  • ½t paprika
  • 1t barbecue spice
  • 1t lemon and herb seasoning


  • 4-6 chicken thighs
  • 3T olive oil
  • 1 onion, finely chopped
  • 1t minced garlic
  • 2 carrots diced
  • ½ red pepper diced
  • ½ yellow pepper diced
  • ½ green pepper diced
  • 1½ cups uncooked rice
  • 2¼ cups chicken stock
  • salt and pepper
  • fresh parsley to garnish



  • Combine the spice-rub ingredients in a large bowl, and add the chicken thighs, toss to coat evenly.
  • In a large, ovenproof cast iron pot, heat 2T of the olive oil and fry the chicken thighs to brown 203 minutes on each side. Remove and set aside
  • Add the remaining olive to the same pot and saute the onion and garlic for 1 minute. Add the carrots and peppers, and fry to soften.
  • Add the rice and chicken stock, stir, and simmer for 5 minutes
  • Put the thighs back into the pot with their juices, and season with salt and pepper,  Bring to a simmer and cover.
  • Bake in the oven for 30 minutes or continue cooking on the stove top.
  • Remove the lid and bake until the liquid has been absorbed... about 10 mins
  • Garnish with parsley

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Any salad goes very nicely with this dish, check out the ones below for some ideas.

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