Holidays can be a hectic time, and this One-Pot Chicken and Texmati White Rice recipe is all about simplicity! Whether it’s a family dinner or a festive get-together with friends, this dish offers a crowd-pleasing option.
It allows hosts to serve a delicious and hearty meal without spending excessive time in the kitchen. The dish brings a sense of warmth and comfort, making it suitable for various holiday occasions.
In putting together this dish, the Texmati White rice from RiceSelect is a game-changer. This rice isn’t just any rice—it’s got that perfect combo of fragrant aroma, long grains, and a fluffy texture. It’s the unsung hero that soaks up all the flavors, blending seamlessly with the chicken, saffron, and spices. It’s the reason why this dish hits the right notes. So, if you’re all about straightforward goodness without the fuss, RiceSelect Texmati White rice is the unsung MVP in making this one-pot wonder a hit on your holiday table.
If you try out this One-Pot Chicken and Texmati White Rice, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
One-Pot Chicken and Texmati White Rice
Ingredients
- 1 1/2 tbsp olive oil
- 4-6 bone-in chicken thighs
- Salt
- Freshly ground pepper
- Pinch of saffron threads
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 small red pepper, cubed
- 2 tomatoes, chopped
- 3 dried bay leaves
- 3 cups cups chicken or vegetable broth
- 1 1/2 cup RiceSelect Texmati White rice
- 1 cup green olives
- 1/2 cup green peas
Instructions
- In a bowl, combine 1/2 cup of chicken (or vegetable) broth and saffron. Set aside.
- Heat the olive oil in a Dutch Oven over medium-high heat. Season the chicken with salt and pepper on both sides. Place the chicken skin side down in the Dutch Oven and cook on both sides until golden brown, about 5 minutes per side. Transfer the chicken to a plate.
- Add the onion, garlic, and red pepper, and cook, stirring often, for about 4-5 minutes. Add the tomato, saffron, bay leaves, salt, and pepper, and cook for an additional 5 minutes.
- Stir in rice, the remaining broth, and olives. Place the chicken into the rice, skin side up, and bring to a simmer. Cover with a lid; reduce heat to low and simmer for 15 minutes. Remove from heat and let it stand (covered) for 5 minutes. Sprinkle with green peas before serving.
