One-Pot Chicken and Tomato Rice
Boneless chicken thigh pieces cook with long-grain white rice in a tomato and paprika broth. An alcohol-free one-pot dinner with separate checks for tender rice and safely cooked chicken.
Choose boneless thighs and ordinary white rice
Boneless skinless thigh pieces cook more evenly in this absorption method than whole bone-in pieces. Cut them into roughly 3 cm chunks rather than leaving a few much larger pieces. Use long-grain white rice, not brown rice, instant rice or ready-cooked pouches. The tomatoes contribute both solids and liquid, so swapping a thick tomato paste for the measured crushed tomatoes changes the method.
The pan, lid and simmer control the result
Use a wide heavy saucepan with room for the ingredients and a tight lid. A strong boil can evaporate broth too quickly and scorch the rice at the bottom; a weak simmer can leave the center undercooked. Bring the mixture to a gentle simmer before covering and reducing the heat. Resist frequent stirring while the grains absorb liquid. Ovens, pressure cookers and slow cookers need different methods, not this same clock setting.
Browning is flavor, not a safety check
The initial chicken browning step does not necessarily cook it through. Keep the partly cooked chicken and its juices contained until they return to the simmering pan. Use a thermometer to check representative thick pieces reach 165°F/74°C before serving. Pinkness and clear juices are not substitutes for a temperature check. If rice is tender but the chicken is not ready, continue cooking with a little hot water as needed, or finish the chicken separately in a clean pan.
What to do when rice and chicken finish differently
If the rice is hard and the pan nearly dry, add hot water 2 tablespoons at a time and give it a few more covered minutes. If the grains are tender but liquid remains, cook gently uncovered while watching the bottom. Do not scrape a burnt layer into the meal. Timing is approximate and both rice texture and chicken temperature need to pass before the covered rest. The rest is not a replacement for adequately cooking the chicken.
Alcohol-free flavor and serving
This recipe uses broth, tomatoes, paprika and oregano, with no wine. Choose a chicken broth that meets your dietary needs and check labels for allergens and salt. Serve with a fresh salad rather than mixing a large amount of cold vegetables into the finished rice. The dish already contains a starch and protein, so a side can focus on vegetables instead of automatically adding more rice.
Storage and reheating
Refrigerate promptly in shallow containers at 40°F/4°C or colder, and use within 3 days. Do not leave the covered saucepan on the countertop for hours; rice and chicken need prompt cooling. Reheat leftovers to 165°F/74°C throughout, stirring and checking the center. A small splash of water can loosen chilled rice, but moisture alone does not make poorly stored food safe.
Step-by-step illustration
More recipes to make a meal
For a broth-based chicken pasta dinner, try one-pot lemon chicken orzo. Serve with cucumber tomato salad.
Food safety and editorial notes
Chicken minimum 165°F/74°C. Use long-grain white rice; other rice types require a different method. Original editorial guidance, not represented as kitchen-tested. Images are AI-generated illustrations.
For the minimum cooking temperatures cited here, see the FoodSafety.gov safe minimum temperature chart.
One-Pot Chicken and Tomato Rice
Equipment
- 1 Wide 3–4 litre heavy saucepan with tight lid, spatula, colander and instant-read food thermometer
Ingredients
- 500 g boneless skinless chicken thighs thawed, cut into 3 cm pieces
- 200 g long-grain white rice rinsed and drained
- 200 g crushed canned tomatoes plain, with their juice
- 400 ml low-sodium chicken broth hot
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine salt adjust for broth
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley for finishing
Instructions
- Rinse and drain the rice. Heat oil over medium-high heat in a wide heavy saucepan. Add chicken in a single layer, working in batches if needed, and brown for about 5 minutes, turning once. It is not yet necessarily safe to eat. Transfer to a plate reserved for the partly cooked chicken.
- Reduce heat to medium and cook the onion for about 5 minutes. Add garlic, paprika and oregano; stir for 30 seconds. Add rice, tomatoes and hot broth, scraping up the flavorful brown bits without scraping in anything burnt. Stir in salt and pepper.
- Return the chicken and its juices to the pan. Bring to a gentle simmer, cover tightly and cook over low heat for about 18–22 minutes. Check that rice is tender and the thickest chicken pieces reach 165°F/74°C. If dry rice is still hard, add 2 tablespoons hot water and cook covered a few minutes longer; keep cooking until both checks are satisfied.
- When the rice and chicken are ready, take the pan off the heat and rest covered for 5 minutes. Fluff gently, add parsley and taste. Serve hot. Clean surfaces and utensils that touched raw or partly cooked chicken, and refrigerate leftovers promptly in shallow containers.
