Chicken with Rice in one pot




  • 1 pound of chicken thighs boneless/skinless
  • 1/4 cup of extra virgin olive oil
  • 1 medium onion
  • 3 carrots
  • 2 cloves of garlic
  • 1 1/2 cups of rice (I used organic basmati)
  • salt
  • pepper
  • 2 cups of water



1. Cut 1 pound of chicken thighs into smaller pieces.

chicken with rice

2. In a medium sized pot or shallow pan heat 1/4 cup of extra virgin olive oil.

3. Place chicken thigh pieces into the heating oil. Add in a generous pinch of salt and pepper. Sauté for 7 minutes.

chicken with rice

4. Chop 1 medium sized onion and add to the chicken. Sauté for another 3 minutes.

chicken with rice

5. Chop or grate 3 medium carrots, add to the onion. Turn the heat to the lowest.

chicken with rice

6. Peel 2 cloves of garlic, add the whole 2 cloves to the chicken. (you can take the garlic out after cooking, if you don’t like to eat it)

7. Add 2 cups of water.

chicken with rice

8. Taste the water! This is where you want to make sure you have enough seasoning. I added 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add to your own taste.

9. Wash 1 1/2 cups of rice. Using a strainer was the rice until water pours clear.

chicken with rice

10. Add the rice to the chicken, don’t need to stir.

chicken with rice

11. Cover the pot and let it simmer for 30 minutes. Give it a gentle stir and simmer for another 10 minutes. There should be no water left when done.

chicken with rice

Products I used for this recipe: 

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  1. This is a good recipe!!I made it for lunch today. I did not have chicken thighs, so I used chicken breast and chicken stock instead of water.This rice came out really good. Thank you for this recipe. 🙂

    • What a great idea with the chicken stock, So glad you liked it! Thank you for the feedback.

    • I enjoyed this recipe and I would make it again. I also used to chicken stock and chicken breast (just happened to be what I pulled out of the freezer) and I added 1 apple chopped to make it a little more fall-ish! Thank you for sharing.

    • I did the same with the chicken breast and chicken stock and used broccoli instead of carrots. Awesome!

    • Hey Alice and all, this is one of the recipes I got from my Grammy Busha. She was from “the old country”, Czechloslovkia (now Slovakia). The only thing that she added (she was a professional chef), was a dash or two or three of Cayenne pepper…..not enough to make this a spicy dish, just enough to give it a little “surprise” tweek. It is delicious with or without the cayenne, but do try it sometime. I keep mine mild enough so kids can eat it. They don’t even notice the red pepper, but hmmmmmm the taste!

      • Luanne Martin

        Aw. My grandfather came from the old country, too. His name was Nicolas Jurisich. I am going to try the recipe your way, too. Thank you for sharing. Regards, Luanne

    • Does the rice turn out sticky, even a little? I like mine a bit sticky.

    • gonna take your suggestions sounds good

  2. Definitely going in my must try recipes. Why rinse the rice?

  3. Absolutley was a hit in our home! So simple yet delicious!

  4. I just made this for dinner for my family and it was YUMMY! I added a bit more broth and a vegetable bouillon cube. Defiantly making this again.

  5. This was so delicious I made it today for my family.

  6. So YUMMY! This was a huge hit in our house! I also used chicken stock and I loved the flavor. Thanks for sharing!

  7. How can something so simple be so delicious? This was amazing! Thanks for a yummy and easy recipe!

  8. I have made this recipe many times and love it. Lots more flavour with chicken stock and I always add a few more vegies like peas and beans. Delicious!

  9. Delish!!!! This is going in my recipe file!

  10. What temp do I heat oil and chicken on?

  11. How many servings do you think this recipe makes?

  12. could you use brown rice instead of white rice?

  13. Could this be done in a crockpot? If so, what time/temperature?

  14. I added a red pepper and chopped jalapeño to this recipe and it turned out wonderful! Thanks for such an easy recipe!!

  15. My rice always comes out crunchy. What am I doing wrong? It’s at the lowest heat.

  16. This was so yummy! I used chicken breasts instead, chicken stock and added corn.

  17. I’m going to try this today, but I’m using brown rice as I no longer eat the white starches, but I just wanted to make sure that I am supposed to add the rice uncooked?

  18. This recipe is SO perfect. Comforting, simple, and nutritious. Yum!

  19. Gail Plaskiewicz

    I am making this for supper. We don’t have thighs but we have Perdue Short Cuts Chicken Breasts. We don’t have 3 carrots we have baby carrots so I will eyeball it so see how many equal 3. I am also going to halve the recipe because there are only 2 of us eating this and even though we will have leftovers with the original recipe, we won’t have so many with halving the recipe. I’m not halving the veggies because I love these veggies so their can’t be to many in my opinion. It looks really yummy and one pot meals are amazing! Everything made all in one pot, how much easier can it get? Will let you know how we love it. I know we will!

  20. Gail Plaskiewicz

    I know the chicken it supposed to be raw. I ma just realizing it now that I just wrote and hit send. Since this chicken is already cooked, I will adjust the times when I add the chicken so I don’t over cook it. I should have said that before.

  21. This was a hit at my house!! I would add more seasoning next time though. I used chicken broth and added frozen peas to go with the carrots.

  22. Jennifer scott

    I’m currently cooking this & it smells delicious! Thank you for a fabulous & easy recipe.

  23. I made this tonight and it was amazing! I used chicken broth as well and put mushrooms in it too. It was DELISH!

  24. Made this tonight using chicken breasts instead of thighs since it’s all I had on hand, substituted chicken broth for water, added some fresh rosemary, and some broccoli in with the carrots. It was fantastic and sooooo easy! Thank you for sharing this recipe!

  25. Just tried this in a rice cooker with brown rice and it was perfect! I used 2 cups of rice & 2.5 cups water. Also added more seasonings based from previous reviews and it tasted amazing.

  26. I am making it with chicken rice pilaf .I hope I’m not making a mistake lol

  27. Wow this is delicious! My 2 year old can be very picky and he LOVED it. I as well threw in a cube of chicken stock and used boneless skinless chicken breasts because it was all I had and it turned out to be fabulous. Thank you so much for sharing this recipe!

  28. Can I use the rice cooker after I have made the chicken stock?

  29. Made this last night, and I am in love with it!! Both my small picky kiddos devoured it happily! Fantastic and so easy! I used my homemade bone broth in place of water, and doubled the veggies, and used Himalayan salt instead of regular. I am so happy I found this recipe! Thank you so much for sharing! 🙂

  30. This is a family fave ive made time and again, though i use arborio rice and add in 2 eggs, a tin of butter mushrooms, some grated cheese and peas.

  31. Irene Hirschman

    I have been making this recipe for 40 years, I got it from my brother in. Law who got it from a Friend from Mexico, although I have tweaked it to my own likes olive oil garlic, onion, chicken pieces thighs and wings skin side down , season with mild Jamaican curry, salt, pepper, ground cumin, onion powder, garlic powder, Sasson. 1/2 cup waterCover cook 30 minutes on medium flame.turn chicken and re season and cook another 30 minutes, covered .remove chicken from pootset aside measure liquid in pot in measuring cup. Set aside. Take 2 c dry lice and rinse until water runs clear. , return chicken to pot and throw rice in add water to juices in measuring. Cup to equal 4 cups water. Pour over chicken and rice. Add two envelopes of Goya chicken boullion stir, cover and let cook 20 to 30 mi Utes u till all water is absorbed. When rice is dry add a can of peas or a can of corn. I like to sprinkle Frank’s Red Hot sauce over my rice in my plate

  32. Yummy recipe! I added some curry and coconut milk…..

  33. Can you use quinoa?

  34. Kenneth Mustain

    Loved the basic recipe, I used 3 cups of leftover chicken, sauteed the carrot onion and added celery added the chicken then used chicken broth instead of water and added some Cajun seasoning and a dash of cayenne pepper. This dish was a huge hit for dinner, not much left after 3 adults ate dinner.

  35. Do we have to use carrots?

  36. Do we have to use garlic or can we use powder garlic?

  37. Donna Sanderson

    This is the 6th or 7th time I have made this. It is delicious every time. It is simple good food. The hubs and I eat it all week.

  38. Staci Smith

    Great recipe! I didn’t have any carrots on hand, so used mushroom & also added a can of cream of chicken.

  39. Oye- I’m making this tonight and just got back from the market only to realize I only have Jasmine rice and white arborio rice. Are either ok? Or should I run back out to get Basmati? Thanks! (PS- my kids LOVE this EASY recipe!!)

  40. I’m not sure how this didn’t work for me when it worked for so many… I used rice I cook all the time that takes less tan 20 min, and yet with this recipe I had o cook it over an hour, and more than double the amount of liquid. No flavor, and chicken is chokingly dry. I’d throw it out if we had a back meal!

  41. This was easy and delicious! I added apple, thyme, and rosemary to the veggies and chicken while they sautéed and it was perfect. Thanks for the recipe!

  42. Great recipe! I added a little turmeric and “Better Than Bullioun” chicken flavoring. Yum!!

  43. I used chicken stock instead of water and put some lemon zest, a squeeze of lemon juice, thyme and parsley. It was delicious.

  44. Jessica C.

    It was very easy and a lot of flavor I did add Thai papers to it to give it more flavor.

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