Recipe No.2: One-Pot Chicken Rice

Updated: Nov 28, 2019

Cost: Low
Time: Medium
Difficulty: Low
Deliciousness: Reese's Pieces Delicious

Number of Portions: 4.

Cost per Portion: £0.85.

Total cooking time: Up to 1 hr.

Hands-On cooking time: 15 minutes.


4 Chicken Thighs with Skin and Bone

2 chicken stock cubes

1 onion

2 garlic cloves

1/2 of a red English chilli pepper

350g dry basmati rice

1 tsp paprika

1 tsp salt

1 tsp pepper

1 tsp thyme

Cooking Oil (Olive Oil)


1. Prep your meat and pre-heat your oven.

Depending on what you like, you can cut the bone out of the chicken thigh, for me it depends how lazy I'm feeling on the day. Once you've finished de-boning, use kitchen towel to dab dry your chicken skin, the drier the skin the crispier. Once you've finished dabbing, heavily season both sides of the chicken with paprika, salt and pepper. (To make an even crispier skin, roll out the chicken so its thinner and lies more flat in the pan). Pre-heat your oven to 200 degrees, make sure there's a rack that allows the pot to sit in the middle.

2. Prep your vegetables

Leave your chicken out to warm whilst chopping your vegetables. Chop your onions into a fine dice put these into one bowl. Finely dice your garlic and chilli, put this into another bowl.

3. Cook your chicken

Heat up a large cast iron pot on a high heat for two minutes. Coat the bottom of the pot with olive oil - be generous. Place the chicken skin side down into the pot, should sizzle as soon it touched the pan, if not take out and wait another minute. Don't move the chicken once it's in, we're looking for a nice crispy skin. Allow it to cook skin side down for 5 minutes (until the skin is golden brown), then flip and cook for another 5 minutes.

4. Remove the chicken and excess oil

Turn the heat down to medium and place the chicken on a plate and cover lightly with tin foil. Pour excess oil out of the pan - should be left with just enough to coat the bottom of the pot.

5. Cook your onions

Put the onions into the pot, move around until all onion pieces are coated in oil. Then let sit for 5 minutes.

6. Cook your garlic and chilli

Add the garlic and chilli to the pot. Same as your onions, move around to coat with oil and then let sit for 5 minutes.

7. Add the stock

Boil 600ml of water and add to a jug with the two stock cubes. Stir until consistent. Add to the pot. Put in the thyme as well.

8. Add the rice

Weigh out the rice in a bowl and then wash your rice under a lukewarm tap three times - this is to reduce the starch (see tip on rice cooking). Then add to the pot and stir well. Turn the heat up to medium high and bring to a boil.

9. Add the chicken

Place the chicken skin up on top of the pot contents, ideally the skin sits just above the water level.

10. Cook in oven.

Put the lid on the pot and place on the middle shelf in the oven. Leave in for 35 minutes if you want a nice smooth texture. Leave in for 45 minutes if you want a slightly burnt rice bottom similar to paella - adds a lot of taste but also makes washing up a bitch...

11. Let sit

Remove the pot from the oven, check it's the right consistency for you and then let sit for 10 minutes before serving. I like this with garlic butter broccoli - see my side-dish recipe.

12. Eat

You deserved it. Enjoy with friends and family or save extra's in the fridge or freezer. Eat refrigerated meals within 3 days and frozen meals within 1 month. See my One-Pot Chicken Rice Follow Up recipe for how I get the most out of the frozen meals.

Let me know how you get on

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