One Pot Chicken and Rice
This one pot meal is full of flavor and love. It is so easy to prepare and comes together in no time. Bonus points that this dish is gluten and dairy free.
Ingredients
- 2 tbsp extra virgin olive oil
- 3 small leeks white parts only, washed and finely chopped
- 1.5 cups baby carrots sliced
- 1 tsp salt and pepper
- 1 tsp garlic powder
- 1 tbsp dried onion
- 1 tbsp dried parsley
- 1 tsp paprika
- 1.5 lbs chicken tenders cut into bite size pieces
- 7 cups chicken bone broth
- 1.5 cups organic long grain white rice
Optional Garnish
- Dried red pepper flakes and freshly grated parmesan cheese if you're not dairy free!
Instructions
- Heat a large pot over medium heat and add the olive oil. Add the leeks and carrots and season with a pinch of salt and fresh cracked pepper. Cook the veggies for about 5 minutes until just tender.
- Next add in the rice, dried parsley, garlic and onion powder. Stir to coat the rice and let the rice toast for about 1 minute while continuing to stir.
- Add the chicken broth to the pot and bring to a boil. Gently stir rice while heating the broth. Reduce to medium-low and let the broth simmer for about 18 minutes.
- While your rice is cooking, chop up the chicken into bite sized pieces. Season all over with salt, paprika, garlic powder and fresh cracked pepper.
- After the rice has been cooking for 18 minutes, stir in the chicken and let cook for about 8 more minutes to cook the chicken.
- Turn off the heat and place a lid on the pot and let the chicken and rice sit for at least 5 to 8 minutes to help the mixture thicken. After 5 minutes, remove the lid and taste to adjust seasoning if needed.
- We prefer to let the pot sit for a while before digging right in. Enjoy!