One-Pot Chicken & Rice
This comforting One-Pot Chicken & Rice is packed with juicy seared chicken, aromatic sofrito, sweet corn and peas, and perfectly tender basmati rice. It’s colorful, hearty, and made entirely in one pot for easy cleanup. Garnish with creamy avocado and fresh cilantro for a burst of freshness.
Ingredients
2 lbs chicken breast, diced into 1-inch cubes
3 cups basmati rice
5¼ cups chicken stock, broth, or water
3 medium carrots, peeled and diced
2 medium tomatoes, chopped
1 cup frozen corn
1 cup frozen peas
2 tbsp annatto oil (homemade with annatto seeds and neutral oil)
Salt and pepper, to taste
Avocado and cilantro, for garnish (optional)
Sofrito (finely diced by hand):
2 bell peppers (any color—colorful peppers are riper and sweeter; green peppers are more bitter and grassy)
1 medium onion
6 cloves garlic
Handful of fresh cilantro
1 tsp Mexican oregano
Directions
Finely dice the bell peppers, onion, garlic, and cilantro. Set aside with the oregano.
Heat annatto oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper, then sear in batches until golden on all sides. Set aside.
In the same pot, add the diced carrots and cook for about 5 minutes, stirring occasionally.
Add the diced sofrito mixture and oregano to the pot. Cook for 7–10 minutes, stirring often, until softened and most of the moisture has cooked out.
Add the chopped tomatoes and cook for 2–3 minutes until they begin to break down and blend into the base.
Stir in the basmati rice and toast for 2–3 minutes, stirring constantly.
Return the seared chicken to the pot and add the corn. Stir to combine everything.
Pour in 5¼ cups of liquid. Stir well. Bring to a boil.
Once boiling, reduce heat to low, cover, and simmer for 20–25 minutes.
In the final 5 minutes of cooking, scatter the frozen peas on top without stirring. Cover again and finish cooking.
Turn off the heat and let the pot sit, covered, for 5 minutes.
Fluff the rice gently with a fork. Serve with avocado slices and chopped cilantro if desired.
