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One Pot Chicken and Rice with Lemon, Herbs, and Spiced Chicken Recipe

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This one pot chicken and rice recipe offers a flavorful and comforting meal featuring tender chicken thighs cooked with aromatic spices, caramelized lemon slices, and jasmine rice simmered to perfection. Enhanced with a fresh herb-infused Greek yogurt sauce, this dish balances savory, tangy, and mildly spicy flavors, all cooked conveniently in a single saucepan for an easy yet impressive dinner.

Ingredients

Chicken and Rice

  • 2 pounds boneless skinless chicken thighs
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons smoked paprika, divided
  • 2 teaspoons chili powder, divided
  • 1 teaspoon brown sugar
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon, thinly sliced
  • 2 large shallots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1½ cups jasmine rice, rinsed and drained
  • 2 garlic cloves, grated
  • ½ teaspoon ground turmeric
  • 1 tablespoon minced fresh dill
  • 3 cups chicken stock

Herb Yogurt Sauce

  • 1 cup plain Greek yogurt
  • ¼ cup finely chopped fresh cilantro, plus more for garnish
  • 2 tablespoons minced fresh dill
  • 1 garlic clove, grated
  • 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
  • 1 teaspoon kosher salt

Instructions

  1. Prepare the chicken: Pat the chicken thighs dry with paper towels and season all over with 1 teaspoon of kosher salt.
  2. Make the spice mix: In a small bowl, combine 1 teaspoon smoked paprika, 1 teaspoon chili powder, brown sugar, and freshly cracked black pepper.
  3. Brown the chicken: Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the chicken in a single layer without crowding, working in batches if needed. Cook undisturbed until lightly browned, about 4-5 minutes per side. Season the chicken in the pan with the prepared spice mixture and cook for an additional minute until golden. Transfer cooked chicken to a plate.
  4. Caramelize lemons: Add another tablespoon of olive oil to the saucepan and reduce heat to medium. Add lemon slices evenly and cook until caramelized, about 5-7 minutes. Transfer them to the plate with the chicken. Pour 2-3 tablespoons chicken stock into the pan to deglaze, scraping up browned bits.
  5. Cook vegetables and rice: Add remaining tablespoon of olive oil to the pan and heat until shimmering. Add shallots and red bell pepper; cook until softened, about 4 minutes. Stir in rice, grated garlic, turmeric, fresh dill, remaining 1 teaspoon salt, remaining 1 teaspoon smoked paprika and remaining 1 teaspoon chili powder. Cook stirring for about 2 minutes until spices are fragrant.
  6. Simmer: Pour in chicken stock and stir well to combine. Return chicken, caramelized lemons, and any accumulated juices to the pan. Bring mixture to a simmer, cover, and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 20 minutes.
  7. Prepare herb yogurt sauce: While the rice cooks, combine Greek yogurt, cilantro, dill, grated garlic, fresh lemon juice, and 1 teaspoon kosher salt in a medium bowl. Stir well and set aside.
  8. Serve: Divide the chicken and rice onto plates. Garnish with additional chopped cilantro and dill. Serve herb yogurt sauce on the side for dipping or drizzling.

Notes

  • For best results, use jasmine rice as it cooks up fluffy and fragrant.
  • Make sure to rinse and drain the rice to remove excess starch for perfect texture.
  • You can substitute chicken thighs with boneless skinless chicken breasts but adjust cooking time accordingly.
  • The herb yogurt sauce adds a cooling contrast to the spiced chicken and can be adjusted to taste by adding more lemon juice or herbs.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.

Find it online: https://dishcooks.com/one-pot-chicken-and-rice-with-lemon-herbs-and-spiced-chicken-recipe/