Pot And PantryAustin, Texas
01
Mains

One-Pot Chicken and Rice

This is the dish that gave the restaurant its name. One pot does the browning, the simmering, and the serving, and the rice at the bottom always tastes better than the chicken on top.

15 min prep
40 min cook
Easy level
Serves 4

Method

  1. Brown the chicken

    Season the chicken with salt and sear skin-side down in olive oil over medium-high heat in a heavy pot for 6 to 7 minutes, until deep golden. Flip and cook 3 minutes more, then remove.

  2. Soften the aromatics

    Pour off all but 2 tablespoons of fat. Cook the onion for 5 minutes until soft, then add the garlic and cook 1 minute.

  3. Toast the rice

    Stir in the rice and smoked paprika and cook 1 minute, coating the grains in the fat.

  4. Simmer

    Add the stock and bay leaves and bring to a boil. Nestle the chicken back on top, skin-side up.

  5. Cover and cook

    Reduce heat to low, cover, and simmer 20 minutes, until the rice is tender and the chicken reaches 165°F.

  6. Rest and serve

    Rest off the heat for 5 minutes, discard the bay leaves, and scatter parsley over the top before serving.

Kitchen note

Resist lifting the lid while it simmers. Every time you check, you let out the steam the rice needs to finish cooking evenly.

More from the kitchen

Breads 35 min

Skillet Cornbread

A slightly sweet, slightly savory cornbread baked in a hot cast-iron skillet until the edges turn deep gold.

View recipe
Vegetarian 25 min

Pantry Fried Rice

Day-old rice fried hard and fast with whatever vegetables and eggs are on hand, finished with soy and scallion.

View recipe