Slow Cooker
$1.17per plate
Prep
10 min
Chicken · Chicken and Rice
One-Pot Chicken and Rice
Chicken and rice is the definition of a cheap, complete dinner, and doing it in one pot on the stove means the rice cooks in the browned chicken drippings and soaks up all that flavor. Sear the thighs, build the rice around them, cover, and let it steam into a full meal for five. It costs a little over a dollar a plate and dirties a single pan. This is the kind of humble, satisfying dinner that never gets old.
$1.19per plate
Estimated recipe total
$5.97 · serves 5
Cook
30 min
Total
40 min
Serves
5
1 How to make it
1
Sear the chicken
Season the thighs and brown them skin-side down in the oil until golden, then set them aside. The browned bits left in the pot are the flavor base for the rice.
2
Build the rice
Soften the onion and garlic in the same pot, then stir in the rice and paprika so the grains toast for a minute and pick up the drippings.
3
Simmer covered
Pour in the broth, nestle the chicken back on top, cover, and cook on low for about 20 minutes, until the rice is tender and the liquid absorbed. Keep the lid on so the steam does the work.
4
Rest and finish
Stir in the frozen peas, cover off the heat for 5 minutes to warm them and let the rice settle, then serve.
2 Cheaper ingredient swaps
- Boneless thighs or breast. Boneless cooks a little faster; check it a few minutes early. Bone-in adds the most flavor to the rice.
- Brown rice, with more liquid and time. Add a half cup more broth and simmer about 40 minutes for brown rice.
- Add vegetables. Diced carrot or celery with the onion, or a handful of spinach at the end, stretch it further for pennies.
- Make it in the Instant Pot. For a hands-off version, see our Instant Pot chicken and rice, which cooks under pressure in minutes.
3 Budget tips
- Bone-in thighs are one of the cheapest chicken cuts and they flavor the whole pot as the rice cooks.
- Cooking the rice in the chicken drippings means huge flavor for no extra cost and only one pan to wash.
- A cup and a half of dry rice nearly doubles the meal, so a little chicken feeds five.
- Save the bones after dinner to simmer into free broth for the next pot.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. It makes a great next-day lunch.
Freezer
Freeze cooled portions for up to 3 months. The rice softens a little but reheats well.
Reheating
Reheat in the microwave or a covered pan with a splash of broth to bring the rice back to fluffy.
5 Nutrition (per serving)
Calories
360
Protein
22g
Fat
13g
Carbs
38g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I keep the rice from burning on the bottom?
Cook it on low heat with the lid on and resist stirring or peeking. If your stove runs hot, use a heavy pot and a heat diffuser, and let it rest off the heat at the end to finish gently.
Bone-in or boneless chicken?
Bone-in thighs give the most flavor to the rice and stay juicy, and they are cheap. Boneless works too and cooks a little faster, so check it early.
Can I add vegetables?
Yes. Diced carrot or celery can go in with the onion, and quick vegetables like peas or spinach are best stirred in at the very end so they do not overcook.
How is the price per plate calculated?
Roughly $5.97 for the pot, divided by five servings. Bone-in thighs are the biggest cost, and a family pack lowers the price per pound.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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