One Pot Chicken and Rice Dinner

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One Pot Chicken and Rice DinnerOne Pot Chicken and Rice Dinner

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A while back, I picked up a package of chicken legs.  I can’t remember when I last bought chicken on the bone before this, but I had a coupon and it was really cheap.  I paid something like $1.35 for a six pack of organic chicken legs.  Who could resist a deal like that?

The problem came into play when I had to figure out what to do with those chicken legs.  I searched around and came across a One Pot Chicken and Rice Dinner Recipe that looked like I could modify the ingredients to use what we had and make it into something we would actually eat.  After all, our One Pot Chicken and Rice Recipe included ingredients that we normally eat, just cooked in a different way.

After it was all cooked up, I decided that it tasted like my grandma’s chicken and rice.  I never saw my MawMaw use a cookbook.  She learned like most of the women did in her generation.  She learned to cook alongside her mother.  I never really learned any of her recipes, but I spent a LOT of time in the kitchen with her.  My MawMaw’s been gone since 1999, but cooking and eating this recipe made me feel like she was here and cooking in my kitchen with me.

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One Pot Chicken and Rice Dinner

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Looking for an tasty, yet filling meal that almost cooks itself? With minimal prep work, this One Pot Chicken and Rice Dinner covers it all for dinner.
Ingredients
  • 6-8 Chicken Legs (about 2 pounds total)
  • Seasoned Salt
  • Black Pepper
  • 2-3 tsp Garlic Powder
  • 1 Package Fresh Spinach
  • 1 Yellow Onion, finely chopped
  • 2 Large Carrots (I used frozen, about 1½ c), rough chopped
  • 1½ cups Converted Rice (Uncle Ben's or Zatarain's)
  • 2¾ cups Chicken Broth OR 2¾ c water and 2-3 tsp Chicken Bouillon
  • 1-2 Tbs Cooking Oil (optional)
Instructions
  1. Season chicken with seasoned salt, garlic powder, and pepper.
  2. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high.
  3. Add chicken, skin side down, and cook until browned on both sides, about 12 minutes, turning once. Cooking oil may be added to the pot if desired to help brown the chicken. It will probably help keep it from sticking and/or burning as easily.
  4. Remove chicken from the pot.
  5. Reduce heat to medium.
  6. Add onion and carrots. Cook, stirring occasionally, until onion is translucent, about 4 minutes.
  7. Add spinach and rice; cook 1 minute.
  8. Add broth (or water and bouillon) and bring to a rapid simmer.
  9. Reduce to a simmer.
  10. Place chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes.
  11. Remove from heat and let sit, 5 minutes.

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