One Pan Garlic Chicken and Rice

Garlic chicken and rice is an easy dinner recipe with juicy chicken, cooked on the stovetop with flavors of garlic and cilantro. If you're looking for an easy dinner with bags of flavor, look no further!

This chicken dinner is done all on the stovetop, with very little effort, and all in one pan.

For all of you who don't enjoy washing up or perhaps you have a kitchen with limited space, wondering what you can cook that's a dinner all in one pan, we have the solution!

This chicken dinner recipe delivers on flavor and is so easy to make, I'm sure you will make it over and over. Perhaps even adding a few extra ingredients to suit.

We've kept the recipe really simple, and what you get is juicy, tender chicken, cooked along with rice, which takes on the flavor of the chicken and the broth.

You don't really need too many other ingredients to give this dish a great taste.

We've added garlic, which always works so well with chicken, some chopped onion and a bit of tomato puree.

This gives an extra flavor dimension and adds a little richness to the sauce the chicken cooks in.

You can make a big batch of this, freeze in portions and have ready when you don't have time to cook.

So long as you defrost at room temperature and then reheat so it is piping hot, it will still taste as delicious as the day you made it.

We've used chicken thighs for this recipe. They add extra flavor and the meat stays moist.

You can also use drumsticks, chicken breast and in fact, pork, cut in to cubes is really tasty too!

So please enjoy the recipe, and if you want to sneak a few chopped carrots of mushrooms in there, go ahead!

If you enjoy making one pan meals, check out our delicious Creamy Chicken Cottage Pie recipe too!

Prep time

10 minutes

Cook Time

45 Minutes

Serves

4-6 Persons

Ingredients

8 Chicken Thighs
2 Cups Rice. We used Jasmine rice
4 Cloves Garlic, chopped
Onion, chopped
1 cup chopped cilantro, coriander
1 Pint or 500 ml Chicken broth
Salt and pepper to season
1 Tablespoon Butter
1 Tablespoon Tomato Puree
1 Teaspoon Chili Flakes (optional)

Instructions

Prepare all your ingredients, so chop the garlic and onions, wash and chop the cilantro, rinse the rice in cold water a few times to remove any excess starch

Add the butter to a large pan, and under medium heat, let the butter melt.

Add the chicken thighs, skin side down.

Allow to brown on one side and then turn the thighs over and brown the other sides. This should take around 5 - 6 minutes in total.

Add the onions and garlic to the pan, turn the heat down to low to avoid burning the onions, and stir until the onions turn a translucent cooler.

Add the tomato puree and chilli flakes, if using. Then add the broth.

Add the cilantro, and season with salt and pepper.

Give everything a good stir, then add the rice, making sure you distribute the rice all over as evenly as possible.

Place the lid on the pan, still under low heat.

Cook for around 45 minutes or until the broth has been absorbed by the rice and the juices of the chicken though come out clean.

Serve whilst hot and enjoy!

Recipe Card