One-Pot Chicken and Brown Rice with Leeks and Vegetables Recipe
Introduction
This one-pot chicken and rice dish is a flavorful and comforting meal that’s perfect for busy weeknights. With a blend of spices and a mix of vegetables, it’s both wholesome and easy to prepare. Enjoy a hearty dinner with minimal cleanup.
Ingredients
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 2 garlic cloves, finely grated
- 2 tsp rapeseed oil
- 600g boneless, skinless chicken thighs, halved
- 700ml hot vegetable bouillon, made with 2 tsp powder
- 250g easy-cook brown rice
- 320g leeks, washed and sliced
- 1 tsp dried oregano or 1 tbsp fresh thyme
- 2 bay leaves (optional)
- 320g mixed frozen vegetables (e.g., sliced carrots, broccoli florets, sweetcorn)
Instructions
- Step 1: In a large bowl, combine the smoked paprika, ground coriander, grated garlic, and rapeseed oil. Add the chicken thighs and toss well to coat them evenly with the spice mixture.
- Step 2: Heat a large non-stick pan with a lid over medium-high heat. Add the chicken thighs without extra oil and fry, uncovered, for 5 minutes, turning halfway until browned on both sides. Remove the chicken and set aside on a plate.
- Step 3: Pour the hot vegetable bouillon into the same pan, scraping the base to loosen any browned bits. Stir in the brown rice, sliced leeks, oregano or thyme, and bay leaves if using.
- Step 4: Arrange the browned chicken on top of the rice mixture. Cover the pan and bring it to a boil. Once boiling, reduce the heat to low and simmer gently for 20 minutes.
- Step 5: Stir in the frozen mixed vegetables, cover again, and simmer for an additional 5 minutes until the vegetables are heated through.
- Step 6: Remove the pan from heat and let the dish stand, covered, for 5 to 10 minutes. Lightly mix before serving to combine all the flavors.
Tips & Variations
- For more depth, try adding a squeeze of lemon juice or a handful of fresh parsley before serving.
- Substitute chicken thighs with chicken breasts if preferred, but reduce cooking time slightly to avoid drying out.
- You can use any frozen vegetable mix you like or fresh veggies, just adjust cooking times accordingly.
- If you don’t have rapeseed oil, olive oil or vegetable oil works well as a substitute.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water or broth if the rice seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white rice instead of brown rice?
Yes, white rice can be used, but reduce the simmering time to about 15 minutes as white rice cooks faster than brown rice.
Is this recipe suitable for freezing?
This dish can be frozen once cooled. Store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
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One-Pot Chicken and Brown Rice with Leeks and Vegetables Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A flavorful and comforting one-pot chicken and rice dish that combines tender, browned chicken thighs with aromatic spices, hearty brown rice, and nutritious vegetables. This easy stovetop recipe delivers a wholesome, balanced meal with minimal cleanup, perfect for busy weeknights.
Ingredients
Scale
Spice Mix and Chicken
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 2 garlic cloves, finely grated
- 2 tsp rapeseed oil
- 600g boneless, skinless chicken thighs, halved
Rice and Vegetables
- 700ml hot vegetable bouillon, made with 2 tsp powder
- 250g easy-cook brown rice
- 320g leeks, washed and sliced
- 1 tsp dried oregano or 1 tbsp fresh thyme
- 2 bay leaves (optional)
- 320g mixed frozen vegetables (sliced carrots, broccoli florets, and sweetcorn)
Instructions
- Prepare Spice Mix and Coat Chicken: In a large bowl, combine smoked paprika, ground coriander, grated garlic, and rapeseed oil. Mix well. Add the halved chicken thighs and toss until each piece is evenly coated with the spice mixture.
- Brown the Chicken: Heat a large non-stick pan with a lid over medium-high heat. Add the coated chicken, without adding extra oil, and fry uncovered for about 5 minutes, turning halfway through to brown both sides. Once browned, remove the chicken from the pan and set aside on a plate.
- Add Rice and Aromatics to Pan: Pour the hot vegetable bouillon into the pan, stirring well to lift any browned bits stuck to the bottom which adds flavor. Stir in the brown rice, sliced leeks, oregano or thyme, and bay leaves if using, distributing ingredients evenly.
- Simmer Chicken and Rice: Lay the browned chicken pieces on top of the rice mixture. Cover the pan with a lid and bring to a boil. Once boiling, reduce heat to low and let it simmer gently for 20 minutes, allowing the rice to absorb liquid and chicken to cook through.
- Add Frozen Vegetables: Stir in the mixed frozen vegetables carefully, then cover the pan again and continue to simmer for about 5 minutes until the vegetables are heated through.
- Rest and Serve: Remove the pan from heat and let it stand covered for 5–10 minutes to allow flavors to meld and the rice to finish absorbing moisture. Lightly mix the contents before serving to distribute vegetables and chicken evenly.
Notes
- Using boneless, skinless chicken thighs ensures tender, juicy meat and quicker cooking times.
- Brown rice requires longer cooking than white rice, so ensure you simmer long enough for it to become tender.
- If fresh herbs are unavailable, dried herbs work well—use about one-third the quantity.
- Bay leaves are optional but add subtle depth; remember to remove them before serving.
- Feel free to swap the frozen vegetables with any other favorites, such as peas or green beans.
- Use a large non-stick pan with a tight-fitting lid to cook the rice evenly and prevent burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
Keywords: one pot chicken recipe, chicken and brown rice, easy chicken dinner, stovetop chicken and rice, healthy one pot meal
