One Pot Chicken and Curry Rice
One Pot Chicken and Curry Rice
Ingredients
For the Chicken
- 5 bone-in, skin-on chicken thighs
- 1 tablespoon avocado oil, plus 1 tablespoon for searing
- 1 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
For the Curry Rice
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons minced garlic
- 1 1/2 tablespoons curry powder
- 2 cups long-grain rice
- 1 tablespoon chicken bouillon powder
- 4 cups water
Instructions
- 1
Place the chicken thighs in a large bowl. Drizzle with 1 tablespoon of avocado oil. Season generously with salt, lemon pepper, garlic powder, onion powder, smoked paprika, black pepper, and Italian seasoning. Mix thoroughly to ensure the chicken is well-coated. Set aside.
⏱️ 5 min
- 2
Chop the red onion, red bell pepper, and green bell pepper. Mince the garlic.
⏱️ 5 min
- 3
Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down in the pot. Sear for approximately 5 minutes until the skin is golden brown and crispy.
⏱️ 5 min
- 4
Flip the chicken pieces and cook for another 5 minutes on the other side to sear.
⏱️ 5 min
- 5
Remove the seared chicken from the pot and set it aside on a plate.
⏱️ 1 min
- 6
Reduce the heat to medium. If there is excessive oil in the pot, carefully spoon out some, leaving about 1 tablespoon. Add the curry powder to the pot and toast it for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min
- 7
Add the chopped red onion, red bell pepper, and green bell pepper to the pot. Sauté for 3-4 minutes until they begin to soften slightly.
⏱️ 4 min
- 8
Pour the long-grain rice into the pot with the vegetables and curry mixture. Toast the rice for 2-3 minutes, stirring occasionally, until slightly translucent.
⏱️ 3 min
- 9
Add the minced garlic to the pot and toast for 1 more minute, stirring constantly, until fragrant.
⏱️ 1 min
- 10
Sprinkle the chicken bouillon powder over the rice and vegetables. Pour in the 4 cups of water. Stir gently to combine.
⏱️ 1 min
- 11
Carefully place the seared chicken pieces back into the pot, nestling them into the rice mixture. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot tightly with a lid.
⏱️ 1 min
- 12
Let the dish cook, covered, for about 20 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min
- 13
After 20 minutes, remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, carefully remove the chicken from the pot. Fluff the curry rice with a fork. Serve the chicken and curry rice together.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Chicken and Curry Rice
For the Chicken
- 5 bone-in, skin-on chicken thighs
- 1 tablespoon avocado oil, plus 1 tablespoon for searing
- 1 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
For the Curry Rice
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons minced garlic
- 1 1/2 tablespoons curry powder
- 2 cups long-grain rice
- 1 tablespoon chicken bouillon powder
- 4 cups water
Instructions
- 1
Place the chicken thighs in a large bowl. Drizzle with 1 tablespoon of avocado oil. Season generously with salt, lemon pepper, garlic powder, onion powder, smoked paprika, black pepper, and Italian seasoning. Mix thoroughly to ensure the chicken is well-coated. Set aside.
⏱️ 5 min - 2
Chop the red onion, red bell pepper, and green bell pepper. Mince the garlic.
⏱️ 5 min - 3
Heat 1 tablespoon of avocado oil in a large pot or Dutch oven over medium-high heat. Once hot, place the seasoned chicken thighs skin-side down in the pot. Sear for approximately 5 minutes until the skin is golden brown and crispy.
⏱️ 5 min - 4
Flip the chicken pieces and cook for another 5 minutes on the other side to sear.
⏱️ 5 min - 5
Remove the seared chicken from the pot and set it aside on a plate.
⏱️ 1 min - 6
Reduce the heat to medium. If there is excessive oil in the pot, carefully spoon out some, leaving about 1 tablespoon. Add the curry powder to the pot and toast it for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min - 7
Add the chopped red onion, red bell pepper, and green bell pepper to the pot. Sauté for 3-4 minutes until they begin to soften slightly.
⏱️ 4 min - 8
Pour the long-grain rice into the pot with the vegetables and curry mixture. Toast the rice for 2-3 minutes, stirring occasionally, until slightly translucent.
⏱️ 3 min - 9
Add the minced garlic to the pot and toast for 1 more minute, stirring constantly, until fragrant.
⏱️ 1 min - 10
Sprinkle the chicken bouillon powder over the rice and vegetables. Pour in the 4 cups of water. Stir gently to combine.
⏱️ 1 min - 11
Carefully place the seared chicken pieces back into the pot, nestling them into the rice mixture. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot tightly with a lid.
⏱️ 1 min - 12
Let the dish cook, covered, for about 20 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min - 13
After 20 minutes, remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, carefully remove the chicken from the pot. Fluff the curry rice with a fork. Serve the chicken and curry rice together.
⏱️ 5 min