If you love savory, hearty meals that come together quickly, you’re in for a treat with this One Pot Chicken and Rice with Black Pepper Sauce. Not only is it loaded with robust flavors and textures, but it also minimizes cleanup—music to any busy cook’s ears!
Why You’ll Love This Recipe
- Effortless Cooking: Combines protein and carbs in one pan, cutting down prep and cooking time.
- Flavor Packed: The seasoned chicken and rice absorb all the sumptuous spices and juices, ensuring every bite is bursting with taste.
- Versatile: Perfect for family dinners, but impressive enough for guests, making it your go-to quick gourmet meal.
- Easy Cleanup: With everything cooked in a single pot, you’ll have fewer dishes to wash!
Ingredients You’ll Need
This recipe keeps it simple with a minimal ingredient list, each playing a crucial role in building a symphony of flavors. Let’s see what we need to create this flavorful medley.
- Chicken Thighs: Juicy and flavorful, they’re perfect for absorbing spices.
- White Rice: The base that soaks up all the delicious flavors.
- Shallots & Garlic: These aromatic staples enhance depth and complexity, giving the dish a delectable aroma.
- Spices (Paprika, Cumin, Turmeric, etc.): A vibrant blend that spices up the chicken, creating an earthy warmth.
- Chicken Stock: This adds an extra layer of flavor compared to plain water.
Variations
One of the joys of cooking is making a recipe your own. Feel free to tinker with this dish to suit your tastes or dietary needs. Here are a few ideas to get you started:
- Vegetarian Version: Swap out the chicken for your favorite plant-based protein like tofu or chickpeas.
- Spicy Kick: Add some chili flakes or hot sauce for those who like their meals with a little heat.
- Herb Infusion: Toss in fresh herbs like cilantro or parsley right before serving for a fresh, vibrant finish.
How to Make One Pot Chicken and Rice with Black Pepper Sauce
Step 1: Season and Sear
Start by generously seasoning the chicken thighs with paprika, cumin, salt, black pepper, turmeric, and a hint of garlic powder. Pat those spices in well, ensuring every nook and cranny is covered. In a hot pan, sear the chicken on both sides until golden brown, locking in those tantalizing flavors.
Step 2: Sauté Aromatics
In the same pan, toss in the chopped shallots and minced garlic. Sauté them gently until they become fragrant, releasing their savory aroma. This step is crucial as it builds the foundation for our flavor-packed base.
Step 3: Cook the Rice
Next, add the uncooked rice into the mix, stirring well so it can soak up all the savory juices left by the chicken. Then, nestle the chicken pieces back into the pot and pour in the chicken stock. Cover the pot and allow everything to simmer gently until the rice is tender and all the liquid is absorbed.
Step 4: Prepare the Black Pepper Sauce
As the rice is cooking, whisk together the dark soy sauce, sugar, sesame seeds, and freshly ground black pepper to make the sauce. This step is optional, but drizzling this over your finished dish takes the flavors to new heights.
Pro Tips for Making One Pot Chicken and Rice with Black Pepper Sauce
- Even Searing: Make sure the pan is hot before adding the chicken to ensure a nice sear and deep flavor.
- Rice Choice: Use a long-grain rice to prevent a mushy texture; it holds up well during simmering.
- Broth Boost: For extra flavor, use homemade chicken stock instead of store-bought or water.
- Rest Time: Let the dish rest for a few minutes after cooking before serving to allow flavors to meld.
How to Serve One Pot Chicken and Rice with Black Pepper Sauce
Garnishes
Top off your dish with a sprinkle of freshly sliced green onions for a pop of color and a subtle zing that ties the dish together beautifully.
Side Dishes
A simple side salad with citrus dressing or roasted seasonal vegetables pairs wonderfully, balancing the rich, savory flavors of the dish.
Creative Ways to Present
Consider serving this dish family-style in a large, rustic cast iron skillet right at the table. Not only does it look inviting, but it also keeps the food warm and cozy.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish reheats beautifully, making it perfect for meal prep.
Freezing
To freeze, cool the dish completely before transferring it to a freezer-safe container. It can be frozen for up to two months. Thaw in the refrigerator overnight before reheating.
Reheating
For best results, reheat in a skillet over medium heat, adding a splash of water to loosen the rice, or microwave in portions with a damp paper towel to prevent drying out.
FAQs
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Can I use brown rice instead of white rice?
Yes, you can, but you’ll need to adjust the cooking time and liquid amounts as brown rice takes longer to cook than white rice.
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Is it possible to use chicken breast instead of thighs?
Absolutely! Just note that chicken breasts cook faster and might require a slightly reduced cooking time to avoid over-drying.
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How can I make this dish gluten-free?
Ensure that your soy sauce is gluten-free—look for tamari as a great alternative.
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What if I don’t have shallots?
No worries! You can substitute with a medium-sized onion, finely chopped, to maintain the savory base.
Final Thoughts
This One Pot Chicken and Rice with Black Pepper Sauce is truly a culinary hug in a bowl. I hope you’re inspired to give it a try soon—your taste buds will thank you!
Print
One Pot Chicken and Rice with Black Pepper Sauce Recipe
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Description
A flavorful and comforting one-pot chicken and rice dish infused with aromatic spices and topped with a spicy black pepper sauce. Perfect for a quick weeknight dinner, this recipe combines tender chicken thighs with fragrant rice, all cooked together in a single pan for easy cleanup and maximum flavor.
Ingredients
Chicken and Spices
- 6 Chicken Thighs
- 1.5 cups White Rice (uncooked)
- 1.5 tbsp Garlic Minced
- 1 tsp Black Pepper
- 1 tsp Paprika
- 0.5 tsp Cumin
- 1.5 tsp Salt
- 1/2 tsp Turmeric
- 1/4 tsp Garlic Powder (optional)
Additional Ingredients
- 2 Shallots, chopped
- 2.5 cups Chicken Stock or Water
- Green Onion, sliced (for garnish)
Optional Black Pepper Sauce
- 2.5 tbsp Dark Soy Sauce
- 1 tbsp Sugar
- 0.5 tbsp Sesame Seeds
- 0.5 tbsp Black Pepper
Instructions
- Season the Chicken: Mix paprika, cumin, salt, black pepper, turmeric, and garlic powder in a small bowl. Rub this seasoning mixture all over the chicken thighs ensuring they are well coated.
- Cook the Chicken: Heat a pan over medium-high heat with a drizzle of oil. Place the chicken thighs skin side down and cook for 4 minutes until browned. Flip and cook the other side for another 4 minutes. Remove from the pan and set aside.
- Sauté Aromatics: In the same pan, add chopped shallots and minced garlic. Sauté for 1-2 minutes until fragrant, scraping up any browned bits from the chicken.
- Add Rice: Add the uncooked rice to the pan and stir well, allowing the rice to soak up the flavors and oils from the aromatics and chicken juices.
- Pour in Broth and Cook Rice: Return the chicken to the pan, place it on top of the rice, and pour in chicken stock or water. Cover the pan with a lid and cook on medium heat for 20-25 minutes, or until the liquid is absorbed and rice is tender.
- Prepare Black Pepper Sauce: In a small bowl, mix dark soy sauce, sugar, sesame seeds, and black pepper. Set aside.
- Finish and Serve: Once cooked, optionally increase the heat to medium-high, drizzle the black pepper sauce over the rice and chicken, and stir gently to combine. For added texture, let the rice crisp on the bottom for a few extra minutes before serving. Garnish with sliced green onions.
Notes
- Ensure the chicken thighs are well coated with spices for maximum flavor.
- Feel free to add vegetables like peas or bell peppers for more color and nutrition.
- For a spicier version, include a dash of chili powder or hot sauce.
- Use a non-stick pan to help the rice crisp up nicely if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg
