One-Pot Chicken and Vegetable Rice

Ingredients

• 8 drumsticks Chicken drumsticks (or thighs/fillets) (Washed with salt, water and lemon juice, then rinsed)
• 2 units Carrots (Cut into small dice)
• 1 piece Onion (Finely chopped)
• 1 piece Green bell pepper (Cut into strips)
• 1 piece Red bell pepper (Cut into strips)
• 2 pieces Fresh tomatoes (Pureed (or 1 can of diced tomatoes))
• 3 cloves Garlic cloves (Crushed or minced)
• 150 g Frozen peas (Quickly thaw in warm water)
• 1 tablespoon Tomato paste (Optional if you have fresh tomatoes)
• 2 tablespoons Olive oil (For cooking the chicken and aromatics)
• 2 tablespoons Fresh cilantro (Chopped, plus extra at end of cooking)
• 1 teaspoon Sweet paprika
• 1 teaspoon Ground ginger
• 1 teaspoon Ground turmeric
• to taste Salt
• to taste Black pepper
• 300 g Medium-grain white rice (Rinsed several times to remove starch)
• 600 ml Boiling water (Adjust according to rice cooking)

Instructions

1. Ingredient preparation

   Wash the chicken drumsticks in salted water with a splash of lemon, rinse and drain. Cut the carrots into small dice, finely chop the onion, cut the bell peppers into strips, puree the tomatoes, crush the garlic and rinse the rice under cold water until the water runs clear.

   Time: PT15M

2. Sear the chicken

   Heat 2 tablespoons of olive oil in the pot over medium heat. Add the drumsticks and brown for 2 minutes on one side, cover for 1 minute, then flip and brown the other side for 2 minutes.

   Time: PT5M

   Temperature: 180°C

3. Sweat the onion and garlic

   Add the chopped onion and crushed garlic to the pot. Stir and cover for 1 minute until the onion becomes translucent.

   Time: PT2M

   Temperature: 180°C

4. Add spices and tomato

   Sprinkle the paprika, ginger and turmeric, add salt and pepper, then pour in the tomato purée (or paste). Quickly mix to coat the chicken and aromatics.

   Time: PT2M

5. Add the vegetables

   Stir in the green and red bell peppers and carrot dice. Stir, cover and cook for 2 minutes over medium heat.

   Time: PT2M

   Temperature: 180°C

6. Add rice, peas and liquid

   Add the chopped cilantro, peas, rinsed rice, then pour in 600 ml of boiling water. Stir gently to distribute the rice evenly.

   Time: PT3M

7. Cook the rice

   Bring back to a boil, then reduce heat to the lowest setting, cover and simmer for 10 to 12 minutes until the rice is tender and the liquid is absorbed.

   Time: PT12M

   Temperature: 90°C

8. Finishing and serving

   Turn off the heat, add the remaining fresh cilantro, gently stir and serve hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken drumsticks (or thighs/fillets): chicken thighs, chicken fillet, red meat cubes, firm tofu (vegan version)
• Instead of Carrots: zucchini, sweet potatoes
• Instead of Onion: shallot, leek
• Instead of Green bell pepper: yellow bell pepper, orange bell pepper
• Instead of Red bell pepper: green bell pepper, sweet chili pepper
• Instead of Fresh tomatoes: canned tomato coulis, tomato paste (1 tbsp)
• Instead of Garlic cloves: garlic powder
• Instead of Frozen peas: fresh peas, cut green beans
• Instead of Tomato paste: canned tomato purée, canned tomatoes
• Instead of Olive oil: sunflower oil, oil + butter blend
• Instead of Fresh cilantro: flat‑leaf parsley, basil
• Instead of Sweet paprika: sweet chili pepper, smoked paprika
• Instead of Ground ginger: fresh grated ginger
• Instead of Ground turmeric: saffron (in small amount)
• Instead of Medium-grain white rice: basmati rice, brown rice
• Instead of Boiling water: chicken broth (for more flavor)

Equipment Needed

• Heavy‑bottomed pot with lid
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons (tablespoons and teaspoons)
• Blender or food processor (optional)
• Strainer or sieve (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Sear the chicken to develop flavor.
• Sweat the onion without burning it.
• Incorporate the spices before adding the rice to avoid a bland taste.
• Control the water amount during rice cooking.

Chef Tips from the Video

• Use chicken broth instead of water for deeper flavor.
• Add a splash of lime juice just before serving for a fresh touch.
• For a spicy version, incorporate a pinch of Espelette pepper.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen 1 to 2 months; thaw in the refrigerator before reheating.

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

Make-Ahead Tips

• Chop and store the vegetables in an airtight container in the refrigerator for up to 24 h.
• Rinsed rice can be prepared ahead of time and kept chilled.