one pot chicken

A crowd-pleasing easy chicken curry, packed with Chinese flavours. Serve over rice.

Each serving provides 487 kcal, 37g protein, 66g carbohydrates (of which 10.5g sugars), 7g fat (of which 1.5g saturates), 4.5g fibre and 2g salt. 

Chinese chicken curry

250 grams/9 ounces long grain or basmati rice

500 grams/1lb 2 ounces skinless, boneless chicken thighs, cut into bite-sized pieces

tbsp dark soy sauce

tbsp cornflour

tsp Chinese five-spice powder

vegetable oil

brown onions, thickly sliced

tbsp ginger

tbsp garlic

tbsp mild curry powder

600 milliliters/20fl oz chicken stock

pineapple

water chestnuts

peppers,

One Pot Chicken in Lime Coconut Sauce is an easy weeknight meal made from browned drumsticks, blended vegetables with coconut milk, lime juice, and cream cheese.

One Pot Chicken in Lime Coconut Sauce

chicken drumsticks (skin on, thawed, and pat dry, 4 pounds)

salt

black pepper

vegetable oil (divided)

garlic

onion

red bell pepper

14.5 oz canned diced tomatoes (or 1 1/3 cups)

basil

cilantro

13.5 oz canned coconut milk (about 1 2/3 cups)

chicken broth

lime

ginger

oz cream cheese (softened)

jalapeno pepper (thinly sliced (optional))

In a large bowl, season the chicken drumsticks with salt and pepper uniformly.

Heat a large skillet over medium-high heat with 2 tablespoons of vegetable oil. Cook the drumsticks for about about 4-5 minutes, turning to brown on both sides. Don't overcrowd the pan! Divide the drumsticks in 2 batches. Remove from the skillet with tongs and place on a large plate. Reserve.

Add the remaining 2 tablespoons of oil to the skillet, reduce the heat to medium, and sweat the onion and bell pepper for approximately 3 minutes. Add the chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley.

Let cook for about 2 minutes. Transfer the cooked vegetables to a blender, add the coconut milk, the broth, lime juice, ground ginger, and softened cream cheese. Blend everything together until obtaining a homogeneous, creamy mixture.

Transfer the blended mixture to the skillet and let cook over medium heat, stirring constantly with a wooden spoon, until cream cheese has melted and completely incorporated into the sauce.

Add the reserved browned chicken drumsticks to the skillet, cover the pan halfway, and let simmer over medium to medium-low heat, stirring occasionally, for about 15-20 minutes or until chicken is cooked.

Garnish with basil leaves, chopped cilantro/parsley, and sliced red jalapeno if desired. Serve over white rice or noodles with lime wedges on the side. Enjoy! YIELD: 10 drumsticks (2 per person).

It's a 30-minute, no fuss, kind of chicken dinner. SCORE.

One-Pot Greek Oregano Chicken And Orzo With Tomatoes In Garlic Oil.

olive oil

garlic (crushed)

red pepper flakes

heirloom tomatoes (sliced)

heirloom cherry tomatoes (halved)

salt and pepper (to taste)

(skinless chicken,

garlic (minced

balsamic vinegar

smoked paprika

salt + pepper

oregano

bell peppers (sliced)

kalamata olives

orzo pasta (use gluten free if needed)

feta cheese (crumbled)

One-Pot Greek Oregano Chicken and Orzo with Tomatoes in Garlic Oil.

Add the olive oil, garlic and chili pepper flakes to a small sauce pan. Bring the oil to a low boil and then quickly reduce the heat to low. Simmer for 20-30 minutes and then remove from the heat. Allow to cool and then store in a glass jar for up to a month in the fridge.

Add the tomatoes to a bowl or plate and drizzle with the chili oil mix. Sprinkle with salt + pepper. Serve alongside the chicken.

Tomatoes

Heat 2 tablespoons olive oil in a medium size dutch oven or large skillet set on medium-high heat.

Once hot, add the chicken, garlic, balsamic vinegar, smoked paprika, salt and pepper. Toss the chicken to coat and then cook until the chicken is browned all over and cooked through, about 5 minutes. Stir in the oregano and cook another minute. Remove the chicken from the pan and to a plate.

To the same pan, add another tablespoon of olive oil, the bell peppers and a pinch of salt + pepper. Sear the peppers until just beginning to caramelize on the edges, about 3-4 minutes. Add the orzo and another tablespoon of olive oil. Stir the pasta with the peppers on then pour in 2 1/2 cups water. Cook until almost all the water is absorbed and the orzo is creamy. Taste the orzo to make sure it is soft in the middle, if needed, add another 1/2 cup of water and continue cooking the orzo until soft. It is important to stir the orzo often, as it wants to stick to the bottom of the pan.

Once the orzo is cooked, slide the chicken and olives into the orzo and remove from the heat. Allow the chicken to warm through, about 3 minutes.

Serve the dish topped with crumbled feta cheese and a side of tomatoes in chili oil.

Chicken

This creamy chicken dish is a great way cook chicken thighs and the paprika provides a gentle kick. If you don’t want to bother with the dumplings, serve with freshly boiled rice. 

Chicken paprikash

chicken thighs, skin

onions, finely chopped

garlic cloves, crushed

green peppers, deseeded and finely chopped

tbsp sweet smoked paprika

hot paprika

plain flour

tin chopped tomatoes

400 milliliters/14fl oz hot chicken stock

150 milliliters/5fl oz soured cream

flour

grams/2½oz suet

tbsp finely chopped fresh dill

tbsp finely chopped fresh parsley

500 milliliters/18fl oz chicken stock

salt and black pepper

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese.

chicken

cumin

cinnamon

coriander

cayenne pepper (or more to your liking)

pepper

onion (thinly sliced)

red pepper (chopped)

carrots (chopped)

tomato paste

chipotle chile pepper in adobo (minced)

chicken broth (or veggie broth)

chickpeas

lemon (zest + juice)

fresh cilantro (plus more for serving)

couscous

pistachios

medjool dates (sliced (optional))

goat cheese (crumbled)

In a small bowl toss together the smoked paprika, cumin, cinnamon, coriander, cayenne pepper, salt and pepper.

Heat a large high sided skillet over medium-high heat. Add some olive oil to coat the bottom of the skillet and once hot add the chicken and half of the seasoning mixture to the skillet. Brown the chicken all over until cooked through, about 6 minutes. Remove the chicken from the skillet and set aside.

To the same skillet add a little more olive oil to pan and swirl to coat. Add the onion, ginger, garlic, red pepper and carrots to the skillet, sauté 4-6 minutes. Add the remaining spice mixture and sauté another 30 seconds, stirring constantly. Add the chicken back to the skillet. Stir in the tomato paste, chipotle chile, chicken broth, and chickpeas. Bring to a boil and reduce the heat, and simmer 5-10 minutes or until the mixture thickens. Remove from heat. Stir in the cilantro and lemon zest + juice. Taste and season with salt if needed.

To serve, divide the couscous among bowls or plates and sprinkle the couscous with the chopped pistachios and dates (if using). Top each plate of couscous with the chickpea mixture. Sprinkle on the crumbled goat cheese and garnish with chopped pistachios and cilantro. EAT.

One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice.

bone-in chicken parts (breast (thighs + legs), pat dry)

thyme (chopped)

rosemary (chopped)

brown sugar

lemon

butter (divided)

wild rice

beer

carrots, chopped

button mushrooms

dried parsley (or 1/4 cup fresh)

sage (chopped,

apple cider

butter

Preheat oven to 400 degrees F.

Heat a large 3-5 quart brasier or dutch oven over high heat. Add the 2 tablespoons olive oil. Place the chicken in a ziplock bag and toss with the remaining 2 tablespoons olive oil, thyme, rosemary, brown sugar, and a good pinch of both salt and pepper. Add the chicken to the hot brasier (or whatever you are using) and sear on both sides until lightly browned, about 2 minutes per side. Remove the chicken from the pan. Repeat with any remaining chicken, remove from the pan.

Reduce the heat to medium and add 2 tablespoons butter. Add the orzo and cook about 1-2 minutes or until lightly toasted and golden, stirring often (watch this closely as it burns fast). Add the wild rice and toast another 1-2 minutes, stirring often. Toss in the carrots and mushrooms, cook 2 minutes. Add the chicken broth, beer and another pinch of salt and pepper. Use a wooden spoon to scrape up any browned bits off the bottom of the pan. Stir in the parsley and sage. Remove from the heat.

Place the chicken right on top of the rice. Drizzle with lemon juice, season lightly with salt and pepper. Add the onion quarters and garlic (you can leave the skin on the garlic). Throw in a few sprigs of fresh thyme and rosemary. Divide the remaining 4 tablespoons of butter over the chicken pieces. Cover the pan tightly with a lid (or tin foil if you have to, but a tight fitting lid works best).

Bake for 45 minutes to 1 hour or until the liquid is absorbed and the rice is cooked. During the last 5 minutes of cooking remove the lid and allow the chicken to brown a little more, if needed, add in 1/2 cup more chicken broth to keep the rice from getting dry.

To serve, plate the rice and chicken, if desired, drizzle with cider (recipe below).

If desired, make the cider drizzle while the chicken roasts. Add the cider to a sauce pot and bring to a boil. Boil for 15-20 minutes or until the cider is reduced and thick + syrupy. Remove from the heat and stir in the butter.

This Maylasian-style, coconutty, veg-packed slow cooker chicken curry is easy to prepare for the family. It's mild enoug for all the family.

Equipment and preparation: For this recipe, you will need a 4.5 litre/8 pint slow-cooker.


Slow cooker chicken curry

onions, quartered

grams/¾oz fresh root ginger,

garlic cloves,

tbsp medium curry powder

tsp dried chilli flakes

tsp turmeric

sunflower oil

chicken thighs, boned, skinned, halved

star anise

waxy potatoes, peeled, cut into 3cm/1¼in chunks

carrots, peeled, sliced into 1.5cm/½in rounds

coconut milk

green beans,

Cooking a whole chicken in a slow cooker keeps it tender and moist. Serve with all the trimmings for an easy Sunday lunch. 

Each serving provides 355 kcal, 57g protein, 3g carbohydrate (of which 2g sugars), 12.5g fat (of which 3g saturates), 0.8g fibre and 1.7g salt. 

Slow cooker roast chicken

paprika

tsp flaked sea salt

tsp black pepper

Did you know you can cook a chicken for roast dinner in a slow cooker!?

Slow cooker chicken

This One Pot Spanish Chickpea Chicken is an easy, family-friendly dinner! You’ll love how the flavors come together in this healthy one pan meal!

One Pot Spanish Chickpea Chicken

chicken thighs (about 4 pieces*)

salt and pepper

red bell pepper (chopped)

garlic (minced)

can diced tomatoes

long grain brown rice (rinsed and drained)

parsley (for garnish)

Heat olive oil in large skillet over medium-high heat. Season the chicken with salt and pepper and add it to the hot pan. Brown the chicken on both sides, about 3 minutes per side, and then transfer to a clean plate.

Reduce the heat under the skillet to medium. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and cook for 30 seconds, stirring.

Add 1 teaspoon salt, ¼ teaspoon black pepper, the smoked paprika, cumin, diced tomatoes, and broth. Stir to combine. Stir in the rice and chickpeas. Nestle the chicken back into the mixture in the skillet.

Bring to a low simmer, cover, and cook for 35-40 minutes, until rice is tender and most of the liquid is absorbed. Stir gently every 10 minutes to make sure the rice cooks evenly.

Garnish with fresh parsley and serve.

A one-pot chicken and rice casserole with a deliciously mild tomato-based curry sauce that's great for the whole family. (gluten-free, dairy-free)

Adapted from a recipe in The Ghana Cookbook 

Jollof Rice with Chicken

garlic, divided

ginger root, divided

kosher salt, divided

Aleppo pepper red pepper flakes

red bell pepper, trimmed of ribs and seeds, chopped (1 1/2 cups)

yellow onion, finely chopped (1 cup)

curry powder (I use Madras Curry Powder)

bay leaf

chicken broth, divided

long grain raw long-grain white rice, rinsed

tomato puree

peas,

Marinate the Chicken

In a large bowl, toss chicken with garlic (1 teaspoon), ginger (1 teaspoon), salt (1/2 teaspoon), Aleppo or crushed red pepper  (1/2 teaspoon), and black pepper (1/2 teaspoon). Leave to marinate for 10 minutes.

Heat oil (2 tablespoons) over medium-high heat in a large heavy oven-ready pot or Dutch oven, with a lid. Add half the chicken and cook for about 3 minutes, tossing occasionally, until lightly browned but not cooked through. Transfer to a plate. Add 2 more tablespoons of oil to the pot and repeat with the rest of the chicken.

Heat the remaining tablespoon of oil, add the rest of the garlic (2 teaspoons) and ginger (2 teaspoons), the bell pepper (1 1/2 cups), carrots (1 1/2 cups) and onion (1 cup). Cook, stirring, for 3 minutes until slightly softened and fragrant. Add the curry powder (1 teaspoon) and cook, stirring, for 30 seconds or so. Add tomato paste, 1 cup of chicken broth, the remaining 1 1/2 teaspoons salt and the bay leaf. Stir to combine. Add the raw rice (2 cups) and stir well so all the grains are coated. Add the chicken back to the pot, along with any accumulated juices. Add tomato puree (2 cups) and chicken broth  (2 cups). Bring to a boil. Turn off the heat. Cover the casserole bake in the oven for 20 minutes. Remove from oven briefly, add the peas and stir through. If rice looks dry, add another half cup of broth. Cover and return the pot to the oven for 15-20 minutes longer, or until the rice is tender.

Serve hot with a side of sautéed greens or a simple green salad.

I love anything with rice, this looks like the perfect meal for me. Thanks for sharing!

Wow.. i've never heard about this food, Jollof
Do you have any post related to makloubeh rice from turkish or kebuli rice from arabic ? I love this rice food

regards,

I made this tonight &amp; it was fabulous! Thanks for that beautiful picture that grabbed my attention.

This tasty lemon chicken tray bake is super easy - all the flavour comes from the delectable honey and mustard marinade.

Top 17 one pot chicken recipes from across the web

The most viewed one pot chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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One Pot Spanish Chickpea Chicken

Jollof Rice with Chicken

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Top 17 one pot chicken recipes from across the web

The most viewed one pot chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese chicken curry

One Pot Chicken in Lime Coconut Sau...

One-Pot Greek Oregano Chicken And O...

Chicken paprikash

One Pot Moroccan Chicken + Chickpea...

One-Pot Autumn Herb Roasted Chicken...

Slow cooker chicken curry

Slow cooker roast chicken

One Pot Spanish Chickpea Chicken

Jollof Rice with Chicken

Lush lemon pepper chicken

Chicken in a pot with lemon and orz...

One Pot Chicken and Rice with Cocon...

One Pot Chicken and Rice

Quick chicken stew

One-Pot Broccoli Cheddar Chicken

One Pot Honey Garlic Chicken and Ri...

The most viewed one pot chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine