Easy Chicken and Rice

This simple one-pot chicken and rice combines chicken thighs with ginger, garlic, onion, and turmeric. Everything simmers together in one pot, making it an easy family dinner and a good recipe for practicing measuring, chopping, and one-pot cooking.

Prep Time: 15 minutes
Cook Time: 30–40 minutes
Yield: 4 servings

Ingredients

• 1 tablespoon olive oil
• 2 leeks or 1 medium onion, finely chopped
• 1 tablespoon minced or grated fresh ginger
• 2 garlic cloves, minced
• 4 chicken thighs
• 1/2 teaspoon ground turmeric
• 1 cup uncooked long-grain white rice
• 3 cups water or chicken broth
• Salt and black pepper, to taste
• Soy sauce for serving, optional

Directions

1. Heat the olive oil in a large, deep skillet or pot over medium heat.
2. Add the chopped leeks or onion and cook for 3-4 minutes, until they begin to soften.
3. Add the ginger and garlic and cook for about 30 seconds, stirring so the garlic doesn't burn.
4. Add the chicken thighs and sprinkle with the turmeric, salt, and black pepper. Cook for 2–3 minutes on each side to lightly brown the chicken.
5. Stir in the uncooked rice, coating it with the seasonings.
6. Pour in the water or chicken broth and bring the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for about 25–30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
8. If the rice needs additional cooking time after most of the liquid has been absorbed, add a small amount of water, cover, and continue cooking for a few more minutes.
9. Remove from the heat and let the chicken and rice rest, covered, for about 5 minutes.
10. Serve in bowls with a small drizzle of soy sauce, if desired.