Chicken and rice cook together with veggies to create a wholesome meal that is comforting and delicious. You probably already have everything you need to make this one-pot chicken dinner!
Course Main Course
Cuisine International, Peruvian
Keyword chicken and rice
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 4people
Calories 417kcal
Ingredients
1bunch cilantro
1chicken or vegetable stock cube
1.5cupswater
1yellow onion
2cloves garlic
1red bell pepper
3stalks celery
2carrots
1cupbrown rice
3chicken legs (thighs and drumsticks)
sea salt
pepper
cilantro for garnish
Instructions
Prep cilantro water: Add cilantro, stock cube, and water to a jar and blend with an immersion blender or add ingredients to your regular blender and blend until smooth.
Peel and finely chop onion and garlic and set aside.
Wash and dice bell pepper, carrots, and celery and set aside.
Preheat a large pan or pot with a tight-fitting lid over medium heat and once hot add a splash of oil and then brown the chicken legs on both sides for approximately 5 minutes per side. Season the legs with sea salt and pepper.
Remove the chicken legs from the pan and set aside. Add chopped onions and garlic to the same pan and stir-fry until slightly translucent. Add a splash of water to deglaze the bottom of the pan and scrape off all chicken skin bits and pieces. Continue to stir-fry onion and garlic until well translucent.
Add diced vegetables to pan and stir-fry for a couple of minutes until slightly soft, then add brown rice and "cilantro water", give it all a good stir, then use a spatula to flatten it all and make sure all rice grains are submerged in the water. Bring to a boil and as soon as bubbles form, add browned chicken legs on top, put on the lid, reduce the heat to low and let simmer for 40-50 minutes.
Once all the water is absorbed by the rice it's time to serve with some cilantro sprinkled on top.