Alright folks, picture this: you’re diving fork-first into a warm, fragrant pot of lemony herbed chicken and rice, where every bite is like a hug from the inside. Ready to transform basic ingredients into a dinner masterpiece with me? Let’s do this! 🍋✨
One-pot meals are my favorite; they are so simple and yet can have such a deep flavor. One that has is my Herby Chicken Pot Rice.
It is a real powerhouse of nutrition, and not just because it offers up quite a bit of protein from the chicken thighs. They’re actually a very healthy cut of chicken; treating them to heart-healthy olive oil and fragrant herbs like thyme and oregano makes for a pretty virtuous meal here.
So yeah, comfort food. And then there is a nice burst of fresh lemon zest.
Who doesn’t love the comforting taste of chicken and rice? But with lemon?
The best!
Dinner In A Pot A Cast Iron Pot Recipe Herby Chicken Pot Rice Ingredients
- Chicken Thighs: Rich in protein and essential nutrients, they add savory flavor.
- Olive Oil: Heart-healthy fats, great for sautéing, adds a subtle fruitiness.
- Long-Grain Rice: Provides carbohydrates for energy, with a fluffy texture.
- Lemon: Adds fresh zest and bright, tangy flavor, rich in vitamin C.
- Garlic: Offers a savory depth to dishes with antioxidant properties.
- Thyme and Oregano: These herbs provide earthy and aromatic flavors.
- Chicken Broth: Enhances flavor, provides moisture, and savory depth.
- Fresh Parsley and Dill: Add freshness and vibrant, herby flavors.
- Red Bell Pepper: Sweet crunch, rich in vitamins A and C.
Dinner In A Pot A Cast Iron Pot Recipe Herby Chicken Pot Rice Ingredient Quantities
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- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs
- Salt and pepper to taste
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup frozen peas, thawed
- 1 red bell pepper, diced
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How to Make this Dinner In A Pot A Cast Iron Pot Recipe Herby Chicken Pot Rice
1. In a large cast iron pot over medium-high heat, heat 1 tablespoon of olive oil. While the oil heats up, season the chicken thighs with salt and pepper. When the oil is shimmering, add the chicken to the pot and brown on both sides until they are a nice golden color. Remove the chicken from the pot and set it aside.
2. In the same pot, put in the leftover 1 tablespoon of olive oil. Sauté the chopped onion until it’s see-through, around 5 minutes. Add the minced garlic and cook for another minute, until it’s got a good smell.
3. Combine the long-grain rice and cook for 2 minutes, stirring almost constantly, until lightly toasted.
4. Add the chicken broth and bring the mixture to a simmer. Incorporate the dried thyme and oregano; mix well.
5. Position the browned chicken thighs back into the pot, assuring that they are largely submerged in the liquid.
6. Put the lid on the pot and turn the heat down to low. Allow it to simmer for about 20 minutes, or until the chicken is cooked through and the rice is tender.
7. When cooked, take the pot off the heat. Mix in the lemon zest, lemon juice, thawed peas, and chopped red bell pepper.
8. Add the chopped fresh parsley and dill on top and fold gently to combine all the flavors.
9. Allow the dish to rest for a few minutes so the flavors can mesh and the peas are fully heated throughout.
10. Serve hot and be sure to include an ample amount of chicken, rice, and veggies with each portion. Enjoy your herby chicken pot rice!
Dinner In A Pot A Cast Iron Pot Recipe Herby Chicken Pot Rice Equipment Needed
1. Large cast iron pot with lid
2. Measuring spoons
3. Measuring cups
4. Cutting board
5. Knife
6. Tongs
7. Wooden spoon or spatula
8. Citrus zester or grater
9. Citrus juicer
FAQ
- Q:Are bone-in chicken thighs acceptable for this recipe? A: Yes, bone-in chicken thighs are perfectly suitable; just adjust the cooking time to make sure everything is thoroughly done.
- Q:What can I use in place of fresh herbs? A: When fresh herbs are lacking, dried herbs can stand in. Use one-third of the amount called for in the recipe.
- Q:Can brown rice be used to make this dish? A: It can, but brown rice needs more time and a different ratio of ingredients to be done. You will need to increase the amount of broth and the cooking time, and also make some adjustments in the amounts of the other ingredients.
- Q:Can other vegetables be added to this recipe? A: Of course! You can add vegetables such as carrots or spinach; just be sure to cut them into small pieces so they’ll cook evenly.
- Q:How do I know when the chicken is fully cooked?
A: The internal temperature of the chicken must reach 165°F (74°C) for it to be fully cooked. - Q:Is it possible to make this recipe in advance? A: Yes! You can prepare the components well ahead of time; however, it is ten times better when served fresh.
- Q:How can I adjust the seasoning to my taste?
A: Before serving, taste the dish and adjust the seasoning—salt, pepper, and lemon juice—to your desired flavor. If you find the dish to be missing something, don’t be afraid to add another herb, spice, or seasoning. Cooking is all about personal flavor.
Dinner In A Pot A Cast Iron Pot Recipe Herby Chicken Pot Rice Substitutions and Variations
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- 2 tablespoons vegetable oil instead of olive oil
- 6 boneless, skinless chicken breasts instead of thighs
- 1 cup basmati rice instead of long-grain rice
- 2 cups vegetable broth instead of chicken broth
- 1 teaspoon dried basil instead of dried thyme
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Pro Tips
1. Marinate for Extra Flavor: For even more flavor, consider marinating the chicken in olive oil, lemon juice, salt, pepper, and some of the herbs (thyme, oregano) for at least 30 minutes before cooking. This will infuse the chicken with additional flavors and make it juicier.
2. Better Browning: Pat the chicken thighs dry with paper towels before seasoning and searing them. This removes excess moisture so the chicken browns more effectively, enhancing the flavor of the dish.
3. Layering Flavors: After browning the chicken, consider deglazing the pot with a splash of white wine or additional lemon juice before adding the onions. This will lift all the delicious browned bits from the bottom of the pot, giving your dish an added depth of flavor.
4. Rice Cooking Tip: When toasting the rice, ensure it is well-coated in the oil and remains in motion to prevent burning. This process will enhance the nutty flavor of the rice and improve the overall texture of the dish.
5. Finish with Freshness: Add a handful of fresh spinach or arugula just before serving. The greens will wilt from the residual heat, adding a fresh, peppery note that complements the rest of the dish beautifully.
Dinner In A Pot A Cast Iron Pot Recipe Herby Chicken Pot Rice
My favorite Dinner In A Pot A Cast Iron Pot Recipe Herby Chicken Pot Rice
Equipment Needed:
1. Large cast iron pot with lid
2. Measuring spoons
3. Measuring cups
4. Cutting board
5. Knife
6. Tongs
7. Wooden spoon or spatula
8. Citrus zester or grater
9. Citrus juicer
Ingredients:
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- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs
- Salt and pepper to taste
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup frozen peas, thawed
- 1 red bell pepper, diced
“`
Instructions:
1. In a large cast iron pot over medium-high heat, heat 1 tablespoon of olive oil. While the oil heats up, season the chicken thighs with salt and pepper. When the oil is shimmering, add the chicken to the pot and brown on both sides until they are a nice golden color. Remove the chicken from the pot and set it aside.
2. In the same pot, put in the leftover 1 tablespoon of olive oil. Sauté the chopped onion until it’s see-through, around 5 minutes. Add the minced garlic and cook for another minute, until it’s got a good smell.
3. Combine the long-grain rice and cook for 2 minutes, stirring almost constantly, until lightly toasted.
4. Add the chicken broth and bring the mixture to a simmer. Incorporate the dried thyme and oregano; mix well.
5. Position the browned chicken thighs back into the pot, assuring that they are largely submerged in the liquid.
6. Put the lid on the pot and turn the heat down to low. Allow it to simmer for about 20 minutes, or until the chicken is cooked through and the rice is tender.
7. When cooked, take the pot off the heat. Mix in the lemon zest, lemon juice, thawed peas, and chopped red bell pepper.
8. Add the chopped fresh parsley and dill on top and fold gently to combine all the flavors.
9. Allow the dish to rest for a few minutes so the flavors can mesh and the peas are fully heated throughout.
10. Serve hot and be sure to include an ample amount of chicken, rice, and veggies with each portion. Enjoy your herby chicken pot rice!
