Warm, fragrant, and easy, this one-pot baharat chicken and rice recipe brings Middle Eastern spice to your table with minimal effort. Perfect for busy nights, it combines tender chicken, aromatic rice, and homemade baharat in one pot. A comforting dinner that feels special yet simple.
There’s something magical about cooking dinner in just one pot. Less mess, less fuss, and all those delicious flavors blending together. That’s why I love making one-pot baharat chicken and rice.
Baharat is a fragrant Middle Eastern spice blend that transforms simple ingredients into something extraordinary. With hints of smoky paprika, sweet cinnamon, and warm nutmeg, it’s a spice mix that wraps your kitchen in comfort. Pair that with juicy chicken thighs and fluffy basmati rice, and you’ve got yourself a cozy meal that feels like a hug in a bowl.
If you enjoy globally inspired flavors, you might also love trying a Syrian chicken and rice recipe, which shares the same comforting, spiced rice base.
So grab your favorite pot, and let’s bring this aromatic one-pot baharat chicken and rice to life.
Table of contents
Main Ingredients for One-Pot Baharat Chicken and Rice
The beauty of this dish lies in its bold yet balanced flavors. Here are the stars of the show:
- Chicken Thighs: Boneless and skinless thighs are perfect because they stay juicy during cooking. They also soak up the spices beautifully.
- Baharat Spice Blend: The heart of this recipe. Baharat includes black pepper, coriander, cumin, cinnamon, cardamom, paprika, nutmeg, and allspice. If you’ve never tried it, you’re in for a treat.
- Onion: A purple onion adds a subtle sweetness and depth that balances the spices.
- Garlic: Crushed cloves bring that unmistakable aroma we all love.
- Rice: Long-grain rice, especially basmati, cooks up light and fluffy while absorbing the savory broth.
- Chicken Stock: Infuses the rice with rich, savory flavor. Homemade stock is wonderful, but store-bought works just fine.
- Tomato Paste: A small amount adds body and a touch of acidity to round out the dish.
- Dry White Wine or Beer: This deglazes the pot and lifts all those tasty bits left behind after browning the chicken.
- Fresh Parsley: Sprinkled at the end, parsley brightens everything with a fresh pop of color and flavor.
For another aromatic twist on chicken and rice, check out this Mediterranean chicken rice recipe where herbs and citrus shine alongside tender chicken.
Additional Ingredients and Substitutions
Cooking is always more fun when you can make it your own. Here are some great additions and swaps:
- Vegetables: Toss in chopped carrots, zucchini, or bell peppers for extra texture and nutrition.
- Rice Options: If you don’t have basmati, jasmine rice works too. Just adjust the cooking liquid slightly.
- Protein Swap: Try boneless chicken breasts if you prefer leaner meat, though they cook faster. For a twist, lamb chunks or even shrimp could work.
- Herbs: Fresh mint or cilantro can replace parsley for a different flavor profile.
- Spices: If you can’t make baharat, garam masala or ras el hanout make decent stand-ins.
If smoky and bold flavors are more your style, you’ll love this buffalo chicken dynamite rice, which brings a fiery kick to the classic chicken-and-rice pairing.
Expert Tips for Perfect One-Pot Baharat Chicken and Rice
Making this dish is simple, but a few insider tricks can take it from good to unforgettable.
- Toast Your Spices
If you’re making baharat from whole spices, don’t skip the toasting step. A quick toast in a dry skillet releases oils and intensifies flavors. You’ll notice the difference right away. - Brown the Chicken Well
Take your time when searing the chicken thighs. That golden crust isn’t just pretty—it builds layers of flavor that carry through the whole dish. - Deglaze Like a Pro
After browning the chicken and sautéing onions, pour in the wine or beer. Scrape the bottom of the pot with a wooden spoon. Those caramelized bits (fond) are pure flavor gold. - Keep an Eye on the Rice
Different rices absorb liquid differently. Start with the suggested 3 cups of stock, but check near the end. If the rice isn’t tender, splash in a little more broth and let it cook gently. - Don’t Rush the Simmer
Once you add the chicken back in, let the pot simmer on low. Slow, steady cooking ensures tender meat and fluffy rice without burning the bottom. - Rest Before Serving
When the pot is done, resist the urge to dig right in. Letting it sit covered for 5 minutes helps the flavors settle and the rice finish steaming. - Garnish Generously
Fresh herbs brighten up the dish. A handful of parsley (or mint) makes each serving pop with freshness against the warm spices. - Leftover Magic
This dish reheats beautifully. Store it in the fridge for up to 3 days. The spices deepen overnight, making the next-day version just as good, if not better. One-pot meals like this reheat beautifully, just like one-pot honey garlic chicken and rice, which is a sweet-savory comfort dish perfect for meal prep.
Step-by-Step Instructions
- Prepare the Baharat: If using whole spices, toast them in a dry pan until fragrant. Grind into powder, then mix with paprika and nutmeg.
- Season the Chicken: Pat chicken thighs dry, then season with salt, pepper, and a pinch of smoky paprika.
- Brown the Chicken: Heat olive oil in a large pot. Sear the chicken on both sides until golden. Remove and set aside.
- Cook the Onion and Garlic: Add sliced onion to the pot. Cook until softened, then stir in garlic.
- Add Spices: Stir in baharat spice and cumin. Cook for a minute to bloom the flavors.
- Stir in Tomato Paste: Coat the onion mixture, then add wine or beer. Scrape the bottom to release any browned bits.
- Add Rice and Broth: Stir in rice, bay leaves, and chicken stock. Nestle the chicken back into the pot.
- Simmer: Bring to a boil, then cover and reduce to low heat. Cook for 20 minutes until rice is fluffy and chicken is cooked through.
- Finish: Remove bay leaves, fluff rice gently, and garnish with parsley. Serve hot.
Additional Guide: Variations and Cooking Techniques
Want to switch things up? Here are some fun ideas:
- Spicy Kick: Add a pinch of cayenne or chili flakes for extra heat.
- Mediterranean Twist: Stir in a handful of olives or sun-dried tomatoes for briny depth. Love spice blends? You can also try a za’atar chicken and rice variation for a nutty, herby flavor profile.
- Vegetarian Version: Skip the chicken and use chickpeas or lentils for protein. Vegetable stock works beautifully here.
- Layered Presentation: For a dinner party, transfer everything to a serving platter. Top with toasted almonds and pomegranate seeds for a festive look.
- Slow Cooker Adaptation: Brown the chicken and onion first, then transfer to a slow cooker with the rest of the ingredients. Cook on low for 4–5 hours.
These little tweaks keep your one-pot baharat chicken and rice exciting every time you make it.
FAQs about One-Pot Baharat Chicken and Rice
Don’t stress. You can use a premade blend or substitute with garam masala. The flavors will still be delicious.
Absolutely. Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
It’s a complete meal on its own, but a side of yogurt, cucumber salad, or flatbread makes it even better. For a street-food style dinner, pair it with a side of yogurt and cucumber salad, much like the flavors in chicken over rice halal.
Conclusion
There you have it, a comforting, flavorful, and oh-so-simple one-pot baharat chicken and rice. It’s the kind of recipe that makes you feel like you’ve traveled across the globe without leaving your kitchen.
With juicy chicken, fragrant rice, and a spice blend that feels both exotic and familiar, this dish is perfect for family dinners, casual gatherings, or even meal prep. And the best part? Fewer dishes to wash at the end of the night.
So next time you’re looking for something hearty yet easy, give this recipe a try. I promise, your kitchen will smell amazing, and your loved ones will ask for seconds.
One-Pot Baharat Chicken and Rice
Equipment
- Large heavy-bottomed pot or Dutch oven
Ingredients
Baharat Spice Mix (whole spices)
- 2 tbsp black peppercorns
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp allspice berries
- 1 tsp cardamom seeds seeds only, not pods
- 1 4-inch stick cinnamon
- 2 tbsp sweet paprika
- 1 tsp smoky paprika
- 1/2 tsp nutmeg freshly grated
Baharat Spice Mix (ground spices)
- 1 1/2 tbsp ground black pepper
- 1 tbsp heaping ground coriander
- 1 1/2 tbsp ground cumin
- 2 tsp ground allspice
- 1/2 tsp ground cardamom
- 1 tsp ground cinnamon
- 2 tbsp sweet paprika
- 1 tsp smoky paprika
- 1/2 tsp nutmeg freshly grated
One-Pot Chicken and Rice
- 2 lbs boneless skinless chicken thighs
- sea salt and fresh cracked black pepper to taste
- smoky paprika for seasoning chicken
- 2 tbsp olive oil
- 1 medium purple onion sliced thick (about 1 cup)
- 5 cloves garlic crushed and coarsely chopped
- 2-3 tbsp baharat spice
- 2 tsp ground cumin
- 2 tbsp tomato paste
- 1/2 cup dry white wine or light beer
- 1 1/2 cups long grain white rice basmati preferred
- 2 dried bay leaves
- 3 cups chicken stock
- 1/4 cup fresh parsley chopped
Instructions
- Season chicken thighs with salt, pepper, and smoky paprika.
- Heat olive oil in a large Dutch oven. Sear chicken on both sides until golden brown. Remove and set aside.
- Add onion and garlic to the pot and sauté until softened.
- Stir in baharat spice, cumin, and tomato paste. Cook for 2 minutes until fragrant.
- Deglaze the pot with white wine or beer, scraping up any browned bits.
- Add rice, bay leaves, chicken stock, and the seared chicken back into the pot.
- Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and chicken is cooked through.
- Remove from heat, let rest 5 minutes. Fluff rice, discard bay leaves, and garnish with fresh parsley.