Spicy One-pot Chicken and Rice (EASY!) 

We all hate doing dishes, so here is an EASY Spicy One-pot Chicken and Rice that will blow your mind!

When I was a student, I LIVED off Spicy One-pot Chicken and Rice. Affordable, easy, and also super filling!

In the fast-paced world we live in, convenience and simplicity are often top priorities when it comes to cooking dinner.

Enter the one-pot spicy chicken and rice; you get protein, vegetables, AND carbs.

Plus, it is also affordable and quick to make at home. Whether you’re a seasoned chef or a beginner in the culinary world, this dish is a winner.

One of the greatest advantages of spicy one-pot chicken and rice is its versatility. You can customize this dish to suit your preferences and dietary restrictions. 

I live for One-Pot dinners, so this Spicy One-pot Chicken and Rice recipe has been a staple dish in my household for the past few weeks.

You don’t need any fancy ingredients or equipment, plus you can also enjoy the leftovers for lunch and dinner the next day. A one-pot dinner is great for those who are busy and who don’t want to clean alot of dishes. It is also great because the rice soaks up all the flavor from the chicken, tomato, and herbs, so it is extra delicious.

If you love One-pot dinners, I also have an unreal Creamy Coconut Chicken, One Pot Chicken and Mushroom Rice, and Scallion Chicken and Rice.

When it comes to Spicy One-pot Chicken and Rice, basmati rice is the most beginner-friendly and fail-proof.

Compared to Sushi Rice and short-grain rice, Basmati rice cooks quickly, and the grains don’t break as easily. Therefore, you don’t need to soak the rice to achieve fluffy and flavorful rice.

If you are using short-grain sushi rice, soak the rice for 20 minutes before cooking, and if you are using brown rice, soak the rice for 1 hour before cooking. 

This Spicy One-pot Chicken and Rice is inspired by HK-style baked chicken and rice and Mexican rice!

To make Spicy One-pot Chicken and Rice, you will need chicken, tomato, onion, garlic, rice, soy sauce, oyster sauce, and black pepper. I season the chicken with oregano, paprika, chili powder, salt and pepper, soy sauce, and oyster sauce.

For the rice, I used tomato, onion, garlic, black pepper, tomato paste, soy sauce, and trust me on this … ketchup! Ketchup is the secret ingredient to many HK recipes, adding a nice tang and sweetness to the dish. You can also add sliced mushrooms, red pepper, and corn to the dish as well to add extra vegetables! 

Do you this like ONE POT DINNER? Here are more ONE POT recipes that you will LOVE! 

Ingredients 

Chicken Marinade: 

Rice 

• 1 large onion, chopped 
• 2 large tomatoes, chopped 
• 1 tablespoon soy sauce 
• 1 tablespoon garlic, minced 
• 2 tablespoon ketchup 
• 3 tablespoons tomato sauce 
• 1.5 cups uncooked white basmati rice
• 2.5 cups of Chicken Stock or Water

1. Season the chicken with oregano, paprika, chili powder, soy sauce, oyster sauce, garlic powder, salt and pepper, and olive oil. Massage well and set it aside for 10 minutes or while you prepare the rest of the ingredients. 
2. In a large pan, turn the heat to medium-high, and add the chicken, skin side facing down. Pan-fry the chicken for 3 minutes on each side or until the chicken skin is crispy. Remove and set aside. 
3. Add in onion, chopped tomato, and garlic. Saute for 2-3 minutes. 
4. Once the onion is translucent, mix in the well
5. Mix well before adding in tomato paste, soy sauce, and ketchup. Make sure all the rice is soaked in the sauce.
6. Pour in chicken stock and add mix well making sure no rice is stuck on the bottom, then add back in the chicken (skin side facing up) 
7. Once simmering, turn the heat to medium-low; cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice. 
8. Turn off the heat, and let it rest with the lid on for 5 minutes. 
9. Garnish with cilantro and enjoy!