This easy and delicious one-pot chicken and rice recipe by Jamie Oliver is perfect for a quick, nutritious family meal. With tender chicken, fragrant spices, and sweet dates, it’s a simple yet flavorful dish. You can easily adapt it with common ingredients, making it a flexible, hearty choice for any night.
Ingredients Needed
- Olive oil
- 2 free-range chicken legs (approx. 450g / 1 lb)
- 2 free-range chicken thighs (approx. 300g / 10.5 oz)
- 1 onion, peeled and diced
- 1 clove garlic, crushed
- 2 teaspoons(6g) ground coriander
- 1 heaped teaspoon (3g) ground cumin
- 250g (1 1/4 cups) long-grain rice
- 150g (1 cup) Medjool dates, pitted and chopped
- 1 tablespoon (20g) runny honey
- A few sprigs of fresh coriander
How To Make One Pot Chicken And Rice
- Brown the chicken: Heat a splash of olive oil in a pan and brown the chicken legs and thighs all over, then remove to a plate.
- Cook the onion and spices: In the same pan, sweat the diced onion until softened. Add the crushed garlic, ground coriander, and cumin, and cook for about 2 minutes.
- Add the rice and chicken: Stir in the rice, dates, honey, and the browned chicken.
- Simmer the dish: Cover with water, bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, or until the rice and chicken are cooked through.
- Season and serve: Season with sea salt and black pepper. Roughly chop the fresh coriander and scatter over the dish before serving.
Recipe Tips
- Brown the chicken well: Take your time to brown the chicken on all sides. This helps develop more flavor and gives the dish a richer taste.
- Check the rice: If the rice isn’t fully cooked after 30 minutes, add a bit more water and simmer for an extra 5–10 minutes.
- Chop the dates finely: Chopping the Medjool dates ensures they are distributed evenly throughout the rice and adds sweetness to every bite.
- Let it rest: After cooking, let the dish sit for 5 minutes before serving. This helps the rice absorb any extra liquid and makes it fluffier.
How To Store And Reheat Leftovers?
- Refrigerate: Allow the leftover One Pot Chicken and Rice to cool to room temperature. Once cooled, place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: After the dish has cooled, transfer it to a freezer-safe container. It will be kept in the freezer for up to 3 months. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Heat a splash of water or broth in a pan over medium heat. Add the chicken and rice, cover, and heat for about 5 minutes, stirring occasionally, until warmed through.
Nutrition Facts
Serving Size: 1 serving (based on 4 servings)
- Calories: 428
- Total Fat: 18g
- Saturated Fat: 2g
- Cholesterol: 74mg
- Sodium: 623mg
- Potassium: 481mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 33g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Kiev
- Jamie Oliver Warm Chicken Salad
- Jamie Oliver Crème Fraîche Chicken Pie
- Jamie Oliver Chicken Marinade
Jamie Oliver One Pot Chicken And Rice
Description
This easy and delicious one-pot chicken and rice recipe by Jamie Oliver is perfect for a quick, nutritious family meal. With tender chicken, fragrant spices, and sweet dates, it’s a simple yet flavorful dish. You can easily adapt it with common ingredients, making it a flexible, hearty choice for any night.
Ingredients
Instructions
- Brown the chicken: Heat a splash of olive oil in a pan and brown the chicken legs and thighs all over, then remove to a plate.
- Cook the onion and spices: In the same pan, sweat the diced onion until softened. Add the crushed garlic, ground coriander, and cumin, and cook for about 2 minutes.
- Add the rice and chicken: Stir in the rice, dates, honey, and the browned chicken.
- Simmer the dish: Cover with water, bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, or until the rice and chicken are cooked through.
- Season and serve: Season with sea salt and black pepper. Roughly chop the fresh coriander and scatter over the dish before serving.
Notes
- Brown the chicken well: Take your time to brown the chicken on all sides. This helps develop more flavor and gives the dish a richer taste.
- Check the rice: If the rice isn’t fully cooked after 30 minutes, add a bit more water and simmer for an extra 5–10 minutes.
- Chop the dates finely: Chopping the Medjool dates ensures they are distributed evenly throughout the rice and adds sweetness to every bite.
- Let it rest: After cooking, let the dish sit for 5 minutes before serving. This helps the rice absorb any extra liquid and makes it fluffier.
Jamie Oliver One Pot Chicken And Rice