Kitchen Confession

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Recipe: One Pot Chicken And Rice

Mary Mammoliti

Get ready for a flavour explosion! Cajun-inspired Chicken thighs cooked on top of spicy rice and beans, and this all happens in one pot! 

……… Mic Drop

Round white bowl with rice and beans topped with two chicken thighs. A couple chili peppers to the side of the bowl with a fork and spoon.

ONE POT CHICKEN AND RICE

Prep Time: 10 minutes 
Cook Time: 45 minutes 
Total Time: 55 minutes 
Serves: 4
Author: Mary Mammoliti | Kitchen Confession 


INGREDIENTS

MARINADE:

  • 1 tsp sea salt

  • 1 tsp garlic powder

  • 1 1/2 tsp paprika

  • 1/2 tsp pepper

  • 1/2 tsp dried ground onion

  • 1/2 tsp cayenne pepper

  • 1/2 tsp oregano

  • 1/4 tsp red pepper flakes

  • 1 tsp lemon juice

  • Drizzle enough olive oil over the spices to make a wet paste

REST OF DISH:

  • 2 Tbsp Olive oil

  • 1/4 cup diced pancetta

  • 4 bone-in skin on chicken thighs

  • 1 medium yellow onion diced

  • 1 jalapeno pepper seeded and diced

  • 2 celery stalks diced

  • 1/2 tsp dried oregano

  • 1 tsp dried parsley

  • pinch of red pepper flakes

  • salt and pepper to taste

  • 1 tablespoon tomato paste

  • 1 can red kidney beans, drained and rinsed

  • 1 cup DRY long-grain rice, rinsed

  • 2 1/4 cup chicken stock or broth

  • Minced fresh parsley for garnish

INSTRUCTIONS

  1. Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set aside.

  2. Preheat oven to 350 degrees F.

  3. Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown dices pancetta, then transfer to a plate. 3 min

  4. Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

  5. Transfer chicken to plate with the pancetta.

  6. Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.

  7. Add parsley, oregano, red pepper flakes, tomato paste, salt, pepper and stir.

  8. Add rice, red kidney beans and chicken stock, stir to combine, and let simmer for 1 minute.

  9. Nestle chicken thighs and pancettta on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, remove from heat, then cover.

  10. Bake at 350 degrees F for 35 minutes (covered).

  11. Remove the lid and bake another 10-15 minutes, until liquid is absorbed into the rice.

  12. Garnish with chopped fresh parsley and serve!