One-pot Chicken and Rice Meal

One-pot Chicken and Rice Meal

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 to 3
Author Connie Veneracion


  • 1/2 kilogram kilo of chicken thighs (bone-in)
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter
  • 1 cup rice


  • Rub the chicken with salt and pepper.
  • Heat the olive oil and butter in a pan.
  • Add the chicken to the hot oil, skin side down. Cook over high heat until the skins are browned. Flip and brown the opposite side. Scoop out and transfer to a plate.
  • To the oil in the pan (a combination of olive oil, butter and rendered chicken fat by this time), add the celery, carrot and onion. Cook over medium heat until softened.
  • Add the garlic, oregano, thyme and butter. Cook for another minute.
  • Add the rice. Stir. Pour in water (or broth). Season with salt and pepper.
  • Arrange the browned chicken pieces on top of the rice.
  • Cover the pan very tightly. Set the heat to low and cook for 30 minutes.
  • Sprinkle with chopped parsley before serving.