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Author:
kobiedri
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One-Pot Chicken and Rice with Carrots and Chickpeas
This is an easy-to-follow, hearty one-pot recipe featuring succulent chicken thighs, fluffy basmati rice, sweet carrots, and protein-packed chickpeas. It's designed for a family meal, perfect for lunch or dinner, and comes together with minimal fuss, proving that delicious home-cooked meals don't have to be complicated. The recipe emphasizes achieving perfectly soft, 'one-by-one' rice, infused with aromatic spices and the rich flavors of chicken and vegetables.
#Chicken
#Rice
#One-Pot
#Dinner
#Chickpeas
#Carrots
#Middle Eastern
#Comfort Food
#Family Meal
#Easy Recipe
Seasoned Chicken Thighs Ready to Sear
Recipe Information
15m
Prep Time
1h
Cook Time
1h 15m
Total Time
8
Servings
Easy
Middle Eastern
Hebrew
Nutrition (per serving)
445
Calories
30g
Protein
25g
Carbs
23g
Fat
Sautéed Onions and Carrots
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Pot with Chicken, Rice, Chickpeas, and Liquid Before Simmering
Instructions
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- Pat dry chicken thighs, then season generously with chicken/grill seasoning, salt, and black pepper. Mix well to coat.5m
Preview5mPreviewPat dry chicken thighs, then season generously with chicken/grill seasoning, salt, and black pepper. Mix well to coat. - Heat olive oil in a wide sauté pan or Dutch oven over medium-high heat. Add seasoned chicken thighs and sear for 3-4 minutes per side until golden brown. Remove chicken from the pot and set aside.10m
Preview10mPreviewHeat olive oil in a wide sauté pan or Dutch oven over medium-high heat. Add seasoned chicken thighs and sear for 3-4 minutes per side until golden brown. Remove chicken from the pot and set aside. - In the same pot, add a little more olive oil if needed. Add the chopped onions and sauté for 5-7 minutes until softened and translucent. Add the grated carrots and sauté for another 3 minutes.10m
Preview10mPreviewIn the same pot, add a little more olive oil if needed. Add the chopped onions and sauté for 5-7 minutes until softened and translucent. Add the grated carrots and sauté for another 3 minutes. - Stir in the cumin, turmeric, remaining salt, and black pepper. Add the silan (date syrup) and mix everything well, cooking for 1 minute until fragrant.2m
Preview2mPreviewStir in the cumin, turmeric, remaining salt, and black pepper. Add the silan (date syrup) and mix everything well, cooking for 1 minute until fragrant. - Return the seared chicken thighs to the pot. Add the rinsed basmati rice and the drained, rinsed chickpeas. Gently stir to combine with the vegetables and spices, taking care not to break the rice grains.3m
Preview3mPreviewReturn the seared chicken thighs to the pot. Add the rinsed basmati rice and the drained, rinsed chickpeas. Gently stir to combine with the vegetables and spices, taking care not to break the rice grains. - Pour in the 4 cups of boiling water. Stir gently once to ensure all ingredients are submerged. Bring to a gentle boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.25m
Preview25mPreviewPour in the 4 cups of boiling water. Stir gently once to ensure all ingredients are submerged. Bring to a gentle boil, then reduce the heat to low, cover the pot tightly, and simmer for 20 minutes. - Once the water is absorbed and the rice is cooked, turn off the heat and let the pot rest, still covered, for another 5-10 minutes. This allows the flavors to meld and the rice to become perfectly fluffy. Fluff the rice gently with a fork before serving.10m
Preview10mPreviewOnce the water is absorbed and the rice is cooked, turn off the heat and let the pot rest, still covered, for another 5-10 minutes. This allows the flavors to meld and the rice to become perfectly fluffy. Fluff the rice gently with a fork before serving.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
