One Pot Chicken and Rice

Ingredients

• 4 pieces Chicken Thighs (bone-in, skin-on for flavor)
• 2 tbsp Olive Oil (for searing)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Lemon Pepper
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper
• 2 medium Shallots (peeled and minced)
• 1 large Bell Pepper (any color, diced)
• 2 stalks Celery Stalks (diced)
• 0.25 tsp Crushed Red Pepper Flakes (optional, adjust to heat preference)
• 2 tbsp Tomato Paste
• 1 tsp Garlic Paste
• 2 cloves Garlic (minced)
• 0.25 cup Sun‑Dried Tomatoes (chopped)
• 1 cup Long Grain White Rice (rinsed until water runs clear)
• 2 cups Chicken Broth (low‑sodium)
• 2 leaves Bay Leaves
• 2 tsp Southern Creole Seasoning
• 2 stalks Green Onions (sliced, for garnish)

Instructions

1. Season the Chicken

   Pat chicken thighs dry, rub with olive oil, then sprinkle evenly with turmeric, onion powder, garlic powder, paprika, lemon pepper, salt, and black pepper. Massage the spices into the meat.

   Time: PT5M

2. Sear the Chicken

   Set the pressure cooker to sauté mode (or heat a skillet over medium‑high). Add a little more olive oil if needed and place the thighs skin‑side down. Sear until golden brown, about 3‑4 minutes per side.

   Time: PT5M

   Temperature: medium-high heat

3. Set Chicken Aside

   Remove the seared thighs and set them on a plate, keeping any drippings in the pot.

   Time: PT1M

4. Sauté Aromatics

   Add shallots, bell pepper, and celery to the pot. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Flavor Bases

   Stir in crushed red pepper flakes, tomato paste, garlic paste, minced garlic, and chopped sun‑dried tomatoes. Cook for another 2 minutes until the mixture darkens slightly and smells aromatic.

   Time: PT2M

   Temperature: medium heat

6. Toast the Rice

   Add the rinsed rice to the pot, stirring to coat each grain with the aromatics. Let it toast for about 2 minutes, stirring constantly, until the rice looks slightly translucent around the edges.

   Time: PT2M

   Temperature: medium heat

7. Add Liquid and Seasonings

   Pour in the chicken broth, add bay leaves, and sprinkle the Southern Creole seasoning. Stir gently to combine.

   Time: PT1M

8. Return Chicken to the Pot

   Nestle the seared chicken thighs on top of the rice, skin side up, and spoon a little of the broth over them.

   Time: PT1M

9. Pressure Cook

   Close the lid, set the valve to sealing, and select high pressure for 20 minutes. Once the timer ends, allow a natural pressure release for 5 minutes, then quick‑release any remaining pressure.

   Time: PT20M

10. Finish and Garnish

    Open the pot, remove and discard the bay leaves, then sprinkle sliced green onions over the dish. Fluff the rice gently with a fork.

    Time: PT1M

11. Serve

    Serve hot straight from the pot. Enjoy the comforting blend of Creole spices, tender chicken, and fluffy rice.

    Time: PT0M

Nutrition Facts

Calories

270

Protein

20g

Carbohydrates

30g

Fat

8g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken drumsticks, Boneless chicken thighs
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Turmeric Powder: Curry powder (less turmeric)
• Instead of Shallots: Yellow onion, finely diced
• Instead of Bell Pepper: Additional celery or onion
• Instead of Celery Stalks: Carrot, diced
• Instead of Crushed Red Pepper Flakes: Cayenne pepper
• Instead of Tomato Paste: Tomato sauce (reduced by half)
• Instead of Garlic Paste: Minced fresh garlic
• Instead of Garlic: Garlic paste
• Instead of Sun‑Dried Tomatoes: Olives, chopped
• Instead of Long Grain White Rice: Basmati rice, Brown rice (increase liquid)
• Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
• Instead of Bay Leaves: Dried thyme
• Instead of Southern Creole Seasoning: Cajun seasoning
• Instead of Green Onions: Chives

Equipment Needed

• Pressure Cooker
• Large Skillet or Sauté Pan
• Wooden Spoon or Spatula
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Season and sear the chicken to develop flavor.
• Toast the rice before adding liquid.
• Pressure cook for the exact time and allow proper pressure release.

Chef Tips from the Video

• Use a high‑quality Southern Creole seasoning for authentic flavor.
• For extra depth, add a splash of Worcestershire sauce with the broth.
• If you prefer a spicier dish, increase the red pepper flakes or add a diced jalapeño with the vegetables.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for 3‑4 days.

Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Reheat gently on stovetop with a splash of broth.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop the shallots, bell pepper, and celery up to 24 hours ahead and store in a sealed container.
• Rinse the rice and keep it in a bowl of water; drain before cooking.
• Seasoned chicken can be marinated overnight for deeper flavor.

Frequently Asked Questions