One Pot Rice with Chicken (Oven Baked)
This one pot rice with chicken goes from stovetop to oven with coconut milk, leeks and garam masala. Easy, full of flavor and perfect for busy weeknights.
Ingredients
- 2 tablespoons vegetable oil
- 3 chicken breasts
- 2 teaspoons garam masala
- 1 onion thinly sliced
- 2 cloves garlic thinly sliced
- 1 teaspoon dried thyme
- 2 leeks washed and cut into thin strips
- 2¼ cups coconut milk
- 2¼ cups water
- 1 pound white rice plain or basmati
- salt and pepper to taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 350 °F. Use an ovenproof pan with a lid.
- Heat the oil over high heat.2 tablespoons vegetable oil
- Rub the chicken with garam masala and brown on both sides for about 3 minutes per side. Remove and set aside.3 chicken breasts, 2 teaspoons garam masala
- In the same pan, fry the onion for about 3 minutes.1 onion
- Add garlic, thyme and leeks and cook for about 2 minutes, stirring.2 cloves garlic, 1 teaspoon dried thyme, 2 leeks
- Pour in the coconut milk, water and rice and stir.2¼ cups coconut milk, 2¼ cups water, 1 pound white rice
- Place the browned chicken pieces on top.
- Bring everything to a boil, put the lid on the pan and place in the oven.
- Bake for about 40 minutes, until the rice is tender and the chicken is cooked. Add salt and pepper to taste. Serve at once.salt and pepper
NOTES
1. Can I use chicken thighs instead of breast?
Yes. Use boneless thighs, cut them in chunks and keep the oven time roughly the same. Check doneness before serving.
2. Does this work on the stovetop only?
It can, but you need to keep the lid on, stir now and then and watch the heat so the rice does not burn at the bottom.
3. Variations
- Extra vegetables: Add a handful of frozen peas or green beans in the last 20 minutes of baking.
- Basmati twist: Use basmati rice for a lighter, more aromatic result.
- Spice swap: Replace garam masala with mild curry powder for a slightly different flavor.
- Fridge: Cool leftovers quickly and store covered for up to 2 days.
- Freezer: Can be frozen in portions for up to 1 month. Thaw in the fridge overnight.
- Reheat/Serve: Reheat with a splash of water, covered, in the oven or microwave until hot all the way through.
Nutrition
Calories: 645kcal | Carbohydrates: 70g | Protein: 32g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 72mg | Sodium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 8mg | Iron: 5mg
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