I love one pot recipes. They are time savers, easy to make and delicious. My version of chicken and rice will take 10 minutes to prepare, half an hour to cook and you have a satisfying dish for the whole family. Juicy chicken drumsticks, crumbly rice with carrots and onion makes a perfect one pot dish.
Ingredients:
8 chicken drumsticks
1 ½ cups basmati rice
2 carrots
1 onion
2 garlic glove
3 cups chicken broth
1 ½ teaspoons salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon beer can chicken seasoning
2 bay leaves
2 tablespoons olive oil
Step 1
Remove the skin from the chicken and lay out on a baking tray. In a small bowl mix together 1 teaspoon of salt, black pepper, garlic powder and beer can chicken seasoning. Cover the chicken with seasoning on both sides.
Step 2
In a medium bowl soak the rice with warm water.
Step 3
Heat the olive oil in the dutch oven for about a minute. Add the chicken drumsticks and cook until golden brown on all sides, about 2 minutes.
Step 4
In the meantime, clean all the vegetables, grate carrots on a large grater, chop the onion and garlic.
Step 5
Add all the veggies to the chicken, mix all together and cook for 5 minutes.
Step 6
Poor 3 cups of chicken broth in to a small pan, add ½ teaspoon of salt and bring it to a boil.
Step 7
Wash the rice in the warm water by filling the bowl of rice with water and then draining it. Repeat a few times. Then drain the water and add the rice to the chicken pot.
Step 8
Add the hot chicken broth to the chicken and rice mix, add 2 bay leaves, close the lid and cook for 15-18 minutes on low.
That’s it! One pot chicken and rice are ready to eat! Enjoy!
Notes:
You can use your favorite seasoning for the chicken drumsticks instead of beer can chicken seasoning.
- 8 chicken drumsticks
- 1 ½ cups basmati rice
- 2 carrots
- 1 onion
- 2 garlic glove
- 3 cups chicken broth
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon beer can chicken seasoning
- 2 bay leaves
- 2 tablespoons olive oil
- Remove the skin from the chicken and lay out on a baking tray. In a small bowl mix together 1 teaspoon of salt, black pepper, garlic powder and beer can chicken seasoning. Cover the chicken with seasoning on both sides.
- In a medium bowl soak the rice with warm water.
- Heat the olive oil in the dutch oven for about a minute. Add the chicken drumsticks and cook until golden brown on all sides, about 2 minutes.
- In the meantime, clean all the vegetables, grate carrots on a large grater, chop the onion and garlic.
- Add all the veggies to the chicken, mix all together and cook for 5 minutes.
- Poor 3 cups of chicken broth in to a small pan, add ½ teaspoon of salt and bring it to a boil.
- Wash the rice in the warm water by filling the bowl of rice with water and then draining it. Repeat a few times. Then drain the water and add the rice to the chicken pot.
- Add the hot chicken broth to the chicken and rice mix, add 2 bay leaves, close the lid and cook for 15-18 minutes on low.
- You can use your favorite seasoning for the chicken drumsticks instead of beer can chicken seasoning.
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