Chicken Rice Potatoes
This easy one-pan chicken rice potatoes dish combines juicy seasoned chicken, fluffy rice, and tender potatoes, all cooked together for a hearty, no-fuss family meal.
Equipment
- Cast iron skillet or Dutch oven
Ingredients
Main Ingredients
- 6–8 pieces chicken (legs, breasts, or a combination)
- 3–5 potatoes peeled, chopped into 1‑inch chunks
- 1 TBSP salt
- 1 tsp Sichuan or crushed peppercorns
Rice Base
- 5 TBSP oil
- 1 onion, diced
- 1 cup jasmine or basmati rice
Spice Blend
- paprika, garlic powder, brown sugar, cumin, black pepper, salt, turmeric
- 2 TBSP tomato paste
- 2 tsp olive oil
Finishing Touch
- 1/8 cup fresh parsley, chopped
Instructions
- Mix spices and olive oil to make a paste; rub over chicken pieces and let marinate.
- Heat oil in skillet and sear chicken until golden; set aside.
- Sauté onion and peppercorns in the same pan until soft.
- Add rice and potatoes, stirring to coat in flavors.
- Pour in 2 cups water and salt; nestle chicken on top.
- Bring to a boil, cover, reduce heat, and simmer 25–30 minutes.
- Turn off heat and let stand 5 minutes, covered.
- Garnish with chopped parsley and serve warm.
Notes
This one-pan meal is family-friendly, easy to prep ahead, and leftovers reheat beautifully.
