One Pot Chicken and Rice
This one-pot chicken and rice is about to be your family’s favourite. The skinless chicken thighs are tender and juicy and the rice is perfectly fluffy.
This is sure a winner weeknight dinner you and your family will enjoy. It is simple, comforting and delicious! Serve it with steamed carrots, broccoli or asparagus.
#onepotchickenandrice #skilletchickenandrice
Printable recipe:
Ingredients
1½ cups uncooked basmati rice
1 ½ tsp mixed herbs
2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
2 tbsp Olive oil
1 cup onion chopped any types of onion would work for this recipe.
1 tbsp butter
3 cups low sodium chicken stock.
Salt and pepper to taste
1/2 cup green onions to garnish sub with chives, parsley or coriander
Jacques Pépin's Chicken in a Pot | Today's Gourmet | KQED
Jacques Pépin demonstrates how to make a simple and flavorful French dish: poule au pot or Chicken in a pot (1:00). This episode of Today's Gourmet focuses on a health conscious menu and Jacques discusses other seasonings you can turn to if you're trying to avoid cooking with too much salt (9:16). The meal begins with an endive salad (11:55) and ends with a very unique and attractive dessert, a cookie cornucopia filled with fresh fruit (16:50).
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 9, 1991.
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Chicken Pot Rice Recipe | Restaurant Style | चिकन पॉट राइस | Chef Sanjyot Keer
Full written recipe for Chicken pot rice
Prep time: 25-30minutes
Cooking time: 30-35 minutes
Serves: 5-6 people
Boiling of rice
Ingredients:
Basmati rice | बासमती चावल 2 cups
Star anise | चक्री फूल 2 nos.
Fresh red / green chillies | हरी / लाल मिर्ची 2-3 nos. (sliced)
Salt | नमक to taste
Method:
Wash the rice well with fresh water and soak it for atleast 30 minutes.
Further, set water for boiling in a stock pot, once the water starts to boil, add the star anise, fresh red chillies and salt, mix well and add the soaked rice, boil & cook for 4-5 minutes or until the rice is almost cooked. Make sure the rice is not fully over overcooked. There should be a little bite in it.
Once the rice is almost done, drain the water and remove the rice in a sieve or a big size thal, to evaporate the steam and to stop the further cooking process. Use a fork to fluff up the rice to avoid any breaking of the grains. Keep it aside to be used later in making the pot rice.
Cooked chicken
Ingredients:
Chicken | चिकन (breast) 450 grams
Ginger garlic paste | अदरक लहसुन पेस्ट 1 tsp
Black pepper powder | काली मिर्च पाउडर a pinch
Whole egg | अंडा 1 no.
Cornflour | कॉर्नफ्लोर 1 tbsp
Method:
Here i've taken chicken breast, you can also prefer other boneless parts of chicken, cut them in thin strips keeping the knife diagonal.
Take a mixing bowl, add the other ingredients, and mix well with the chicken slices makes sure the chicken gets coated really well.
Set oil for deep frying, once the oil is moderately hot, deep fry the chicken slices on medium high heat, chicken slices cook very easily and quickly, makes sure we do not have to overcook them or else they’ll turn rubbery. We need to cook them briefly for about 2-2.5 minutes or until the colour changes slightly.
Tender juicy chicken slices are ready, keep it aside to be used later in the pot rice gravy.
For pot rice gravy
Ingredients:
Oil | तेल 1 tbsp
Onion | प्याज़ 1 tbsp (chopped)
Garlic | लहसून 3 tbsp (chopped)
Ginger | अदरक 1 tbsp (chopped)
Fresh red / green chillies | हरी / लाल मिर्ची 1-2 nos. (sliced)
Star anise | चक्री फूल 2 nos.
Chicken stock / hot water | चिकन स्टॉक / गरम पानी 500-600 ml
Light soy sauce | लाइट सोय सॉस 1 tbsp
Dark soy sauce | डार्क सोय सॉस 1 tsp
Oyster sauce | ऑयस्टर सॉस 1 tbsp (optional)
Green chilli paste | हरी मिर्ची की पेस्ट 1 tsp
Honey / sugar | शहद / चीनी 1 tbsp
Vinegar | सिरका 1 tsp
Aromat powder | एरोमाट पाउडर 1 tsp (optional)
Salt | नमक to taste
Dhyaan dijiye namak kam use kijiye sauces mein already namak hai
White pepper powder | सफेद मिर्च पाउडर 1/2 tsp
Cornstarch | कॉर्नफ्लोर 3-4 tbsp
Water | पानी very little
French beans | फरसी 1/3 cup
Baby corn | बेबी कार्न 1/3 cup (blanched)
Zucchini | जूकिनी 1/3 cup
Mixed bell peppers | मिक्सड शिमला मिर्च 1/3 cup
Broccoli | ब्रॉकली1/3 cup
Carrot | गाजर 1/3 cup
Onion petals | प्याज़ के पंखुड़ी 1/3 cup
Bok choy | चीनी गोभी 1/3 cup
Oyster mushroom | ऑयस्टर मशरुम 1/3 cup
Spring onion greens | हरे प्याज़ के पत्ते 2 tbsp
Method:
Set a wok on high heat, add oil, onions, garlic, ginger, fresh red chillies & star anise, stir and cook for 1 minute.
Further, add the chicken stock, and bring to a boil on high flame.
Further add sauces, green chilli paste, honey, vinegar, aromat powder, salt & white pepper powder, stir well.
Now add cornstarch & water & mix well to make a smooth slurry, add the slurry gradually and stir continuously, stir & cook until the gravy tends to thicken, make sure to add enough slurry to make the gravy thick.
Further add all the veggies and cook for 2-3 minutes on high flame, then add the cooked chicken, if you’re cooking the veg version you can add the paneer at this stage. Finish it by adding some spring onion greens.
As you can see everything is coked so you do not ned to cook any further, gravy for pot rice is ready, now let’s assemble.
Assembly:
You can use any earthen pot or a wok that you can keep directly over the flame, start by spreading rice first and then pour the chicken gravy over it, cook it on low heat for 5 minutes so the rice and gravy comes together well. You can also place a tawa beneath the earthen pot or the wok to avoid the burning of the rice.
After cooking for 5 minutes, open the lid & serve hot.
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THE BEST EVER SOUTHERN STYLE STEWED CHICKEN & RICE | ONE POT MEAL | EASY RECIPE TUTORIAL
This stewed chicken recipe is nothing but love in a bowl on a cold day! When the weather is nice and cool, these are the recipes that we look to for comfort! Check it out and let me know if you try it on your own!
#stewedchicken #chickenrecipe
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 4-6 Prep Time: 10 Mins Cook Time: 1Hr
- 2 Lbs Skinless Chicken Thighs ( Can be boneless or any other cut of chicken)
- 1/4 Cup Vegetable or Canola Oil
- 1 Tbsp Butter
- 1 Medium Yellow Onion, Chopped or Processed
- 1 Small Bell Pepper, Chopped or Processed
- 1 Stalk of Celery, Chopped or Processed
- 1 Tsp Badia Complete Seasoning
- 4 Cups Chicken Broth
- 1/2 Cup Water
- 1 Heaping Tbsp Cornstarch
- 2 Tbsp Heavy Whipping Cream (Optional)
CHICKEN SEASONINGS:
- 1 Tbsp Olive Oil
- 1 Tbsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Heaping Tbsp Seasoned Salt
- 1 Tsp Black Pepper
- 1/2 Tsp Dried Thyme
*** Can be served with white rice or mashed potatoes. ***
One-Pot Roast Chicken with Rhoda Boone | Made In Cookware
In this week’s video, Culinary Creative Director Rhoda Boone tackles a nostalgic favorite: Poulet Rôti Grand-mère, or grandma-style roast chicken. One of those comfortingly simple French dishes that relies on patience to develop deep, satisfying flavor, this one-pot meal is assembled entirely in Made In’s brand new Enameled Cast Iron Oval Dutch Oven. The Oval Dutch’s romantic silhouette is a perfect match for this elegant take on the rustic original. Here, Rhoda subs in fennel, root vegetables, and small potatoes, all roasted underneath a dry-rubbed bird until tender, golden, and schmaltzy. Paired with roasted garlic-slathered toast for soaking up the jus, this dish needs little more than a quick side salad dressed in Dijon vinaigrette—get the recipe (and the Dutch) below, and thank yourself at dinner.
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