One Pot Chicken and Rice

Name: One Pot Chicken and Rice with Tomato Soy Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs bone-in, skin-on chicken thighs; 3 tbsp soy sauce; 1 tbsp oyster sauce; black pepper, to taste; 1 tsp paprika; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp dried oregano; 3 tbsp cooking oil, divided; 1 large onion, diced; 3 medium tomatoes, diced; 3 cloves garlic, minced; 2 cups long-grain white rice; 2 tbsp tomato paste; 3 tbsp ketchup; 3 cups chicken stock; 1/4 cup fresh cilantro, chopped, for garnish

This one-pot chicken and rice combines pan-seared bone-in chicken thighs with rice in a rich tomato and soy sauce base, delivering a complete, flavorful meal in one pan with minimal cleanup.

🌍American 🏷️One-pot meal 🏷️Chicken and rice 🏷️Chicken thighs 🏷️Weeknight dinner Easy recipe

🏷️

🏷️Comfort food

-0:00

TikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 lbs bone-in, skin-on chicken thighs
3 tbsp soy sauce
1 tbsp oyster sauce
black pepper, to taste
1 tsp paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp dried oregano
3 tbsp cooking oil, divided
1 large onion, diced
3 medium tomatoes, diced
3 cloves garlic, minced
2 cups long-grain white rice
2 tbsp tomato paste
3 tbsp ketchup
3 cups chicken stock
1/4 cup fresh cilantro, chopped, for garnishoptional

17 Ingredients

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Instructions

1
In a large bowl, combine chicken thighs with soy sauce, oyster sauce, black pepper, paprika, chili powder, garlic powder, oregano, and 1 tablespoon of oil. Massage well to coat and set aside to marinate.
2
Heat the remaining 2 tablespoons of oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Pan-fry the chicken for 3 minutes on each side until golden brown.
3
Remove the chicken from the pan and set aside.
4
In the same pan, add the diced onion, tomato, and minced garlic. Sauté for 3-4 minutes until the vegetables have softened.
5
Add the rice to the pan and stir for about a minute to toast it lightly and coat it in the pan drippings.
6
Stir in the tomato paste, soy sauce, and ketchup, mixing well to combine with the rice.
7
Return the seared chicken to the pan, placing it on top of the rice mixture.
8
Pour in the chicken stock. Bring the liquid to a simmer.
9
Cover the pan with a lid, reduce the heat to low, and let it cook for 25 minutes, or until the rice is cooked and the liquid is absorbed.
10
Garnish with fresh cilantro before serving.

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Tips & Notes

Pro tips

Sear chicken skin-side down first to render fat and create a flavorful crust before adding rice and liquids.
Toast the rice briefly in the oil before adding liquid to enhance nutty flavor and prevent mushiness.
Let the finished dish rest covered for 5 minutes off heat so rice finishes absorbing any remaining liquid.
Use bone-in, skin-on thighs for maximum flavor; boneless cuts will cook faster and dry out more easily.