One-Pot Creamy Chicken & Vegetable Rice
One-Pot Creamy Chicken & Vegetable Rice
Ingredients
- 2 tablespoons olive oil
- 500 g chicken thigh, diced
- to taste salt
- to taste pepper
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 tablespoon plain flour
- 500 ml chicken stock
- 125 ml milk
- 250 g rice, rinsed
- 125 g frozen peas
- 125 g frozen corn
- to serve fresh parsley
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the 500g of diced chicken thigh to the hot oil. Season generously with salt and pepper. Brown the chicken on all sides, then remove it from the pot and set it aside.
⏱️ 7 min
- 2
In the same pot, add the diced onion, carrots, and celery. Sauté these vegetables for approximately 5 minutes until they have softened.
⏱️ 5 min
- 3
Add the 2 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of smoked paprika to the pot. Cook for 1 minute, stirring continuously, until fragrant.
⏱️ 1 min
- 4
Stir in 1 tablespoon of plain flour with the vegetables and spices. Cook for 1 minute, stirring, to create a roux.
⏱️ 1 min
- 5
Gradually pour in 500ml of chicken stock and 125ml of milk, stirring constantly to ensure no lumps form. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 6
Return the browned chicken to the pot. Add 250g of rinsed rice, 125g of frozen peas, and 125g of frozen corn. Stir all ingredients together thoroughly.
⏱️ 2 min
- 7
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 15-20 minutes, or until the rice is fully cooked and all the liquid has been absorbed.
⏱️ 20 min
- 8
Remove the pot from the heat and let it rest, covered, for a few minutes to allow the flavors to meld and the rice to finish steaming.
⏱️ 5 min
- 9
Garnish with fresh parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Creamy Chicken & Vegetable Rice
- 2 tablespoons olive oil
- 500 g chicken thigh, diced
- to taste salt
- to taste pepper
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 tablespoon plain flour
- 500 ml chicken stock
- 125 ml milk
- 250 g rice, rinsed
- 125 g frozen peas
- 125 g frozen corn
- to serve fresh parsley
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the 500g of diced chicken thigh to the hot oil. Season generously with salt and pepper. Brown the chicken on all sides, then remove it from the pot and set it aside.
⏱️ 7 min - 2
In the same pot, add the diced onion, carrots, and celery. Sauté these vegetables for approximately 5 minutes until they have softened.
⏱️ 5 min - 3
Add the 2 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of smoked paprika to the pot. Cook for 1 minute, stirring continuously, until fragrant.
⏱️ 1 min - 4
Stir in 1 tablespoon of plain flour with the vegetables and spices. Cook for 1 minute, stirring, to create a roux.
⏱️ 1 min - 5
Gradually pour in 500ml of chicken stock and 125ml of milk, stirring constantly to ensure no lumps form. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
Return the browned chicken to the pot. Add 250g of rinsed rice, 125g of frozen peas, and 125g of frozen corn. Stir all ingredients together thoroughly.
⏱️ 2 min - 7
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 15-20 minutes, or until the rice is fully cooked and all the liquid has been absorbed.
⏱️ 20 min - 8
Remove the pot from the heat and let it rest, covered, for a few minutes to allow the flavors to meld and the rice to finish steaming.
⏱️ 5 min - 9
Garnish with fresh parsley before serving.
⏱️ 1 min