One Pot Chicken and Rice Everyone will Love

One Pot Chicken and Rice

Chicken and rice is just one of those meals that makes me think of a cold winter school night. Growing up my mom had her own recipe for this with canned cream of mushroom soup and raisins. I remembered she would put all the ingredients together in her Dutch oven and let the chicken cook with the rice, which created this delicious, flavorful, creamy rice dish. The best part to eat would be anything that got stuck to the side of the pot. The crunch was like no other.

It wasn’t until this year I asked my mom for the recipe just to find out that she didn’t have one.. She sort of told me what she did but I still was unable to recreate the magic of my childhood. So, I set out to make my own delicious version of this recipe (without raisins, gross). After a few trials this is what I came up with! This recipe is so easy, quick, and packed with flavor.

Ingredients:

    Chicken:

3 Skin on Chicken Thighs

2 tbs Dijon mustard

2 tbs salt

1 tbs pepper

  Rice:

1 cup basmati rice

1 tbs olive oil

2 cups chicken stock

4 cremini mushrooms

1 shallot

1 tbs oregano

½ c sour cream

Splash of white wine

Preheat oven to 425°

Evenly coat chicken in salt, pepper, and dijon. Let it sit for at least 10 minutes (the longer the better).
While chicken is marinating, and the oven is preheating, rinse your basmati rice, and add to chicken stock in a bowl.

Place Dutch oven on the stove on medium high heat with olive oil. Once oil is heated add in the finely chopped shallot and mushroom. Once onions start to soften (1-3 minutes) add onions and mushroom to bowl with chicken stock and rice. Add in sour cream and oregano, and mix together.

Once your chicken is done marinating, your Dutch oven should still be hot on the stove. Sear chicken in Dutch oven on each side until the skin browns (about 5 minutes each side). Refrain from constantly checking on your chicken so that you can get the best brown. Trust the process!

Once your chicken is browned take it out of the pot and set off to the side. There will be some brown bits stuck to the bottom of the pot from the onions and chicken, deglaze the bottom of the pot with a splash of white wine. After you have scraped up the delicious flavor from the deglazing process it is now time to dump in your rice mixture and set the chicken on top. Put entire pot into the oven and bake for about 25 minutes. You want your chicken to be an internal temp of 165° before you take it out.
There you have it! A homey meal that will impress anyone.

Pro Tips:

• If you don’t have a dutch oven or pot that can be used both on the stove and in the oven that is okay. Just use a frying pan for the stove parts of the recipe and transfer all the ingredients into a casserole dish for baking in the oven.

• If you don’t have white wine or don’t want to open a whole bottle just for a splash you can deglaze with anything acidic that you may have nearby. Lemon juice, vinegar(use sparingly), beer, or any flavored fruit juice.

• Top dish with fresh herbs after cooking for a beautiful and bright presentation. Italian Parsley, green onions, chives, or oregano would be delicious.

• By cooking the chicken on top of the rice you are allowing the juices of the chicken drip into the rice as it cooks creating another layer of flavor.

• -You can use whatever rice you like. I love basmati rice because of how fluffy it is, but jasmine rice is another great option for this recipe.