One-Pot Chicken and Rice Stew

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A comforting one-pot stew combining tender chicken thighs and fluffy rice with a blend of regional spices for a warming meal. This one-pot recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 4 cups chicken broth
• 1 1/2 cups long grain white rice
• 2 tsp, chopped fresh thyme
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 6 bone-in chicken thighs and sear for 4-5 minutes per side until golden brown and skin is crisp, then remove and set aside.
2. Step 2: Reduce heat to medium, add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 5 minutes until vegetables soften and onions turn translucent.
3. Step 3: Stir in 4 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp ground cumin; cook for 1 minute until fragrant.
4. Step 4: Pour in 4 cups chicken broth and bring to a gentle boil. Add 1 1/2 cups long grain white rice, 2 tsp chopped fresh thyme, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir well.
5. Step 5: Return the seared chicken thighs to the pot, submerging them in the broth. Reduce heat to low, cover, and simmer gently for 25 minutes until rice is tender and chicken is cooked through.
6. Step 6: Remove from heat and let rest covered for 5 minutes. Sprinkle 1/4 cup chopped fresh parsley over the stew before serving.