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This Weeknight chicken and rice takes my bold, delicious flavors grilled chicken recipe and turns them into an easy one-pot dinner with just 15 minutes of hand prep. The chicken is marinated in a flavorful mixture that doubles as the cooking liquid for the rice, making this a simple, make-ahead meal. Serve it with me right side for a Peruvian-inspired dinner.
I love this recipe because it’s perfect for a weeknight when you plan ahead. With school back in the making, I’ve been looking for ways to keep weeknight meals interesting without making them too much of a chore. The best part about this recipe is that there is only 15 minutes of hand prep involved, so it basically cooks itself. After simmering for a few minutes on the stove, the whole pan goes into the oven for 30 minutes, just enough time to give the kids homework or a moment. If you love how simple this recipe is, try mine miso lemon salmon, Calabrian Chili Shrimp Pastaor acorn squash soup. Dinner is ready in no time.
Ingredients You’ll Need for Weeknight Chicken and Rice
- Bone-in, skin-on chicken thighs – Chicken thighs stay juicy when baked and the skin becomes crispy and golden when fried. For best flavor and texture, I recommend bone-in, skin-on thighs.
- Soy sauce and red wine vinegar – This combination gives the marinade a delicious, thick base that flavors the chicken and rice.
- Fresh mint – Adds a bunch of herbs to create a balanced marinade.
- Jalapeno – I like to add some heat here. Aji amarillo would also be perfect for this recipe.
- Garlic, ginger, cumin and smoked paprika – This warming spice blend gives the marinade its deep, delicious flavor.
- White rice – Basmati white rice works well here, I like the Mahatma brand. Frying the rice in chicken fat initially gives it a nutty, aromatic flavor.
- Roma tomatoes – Diced tomatoes add moisture and a little acidity.
Please refer to the recipe index card below for the remaining ingredients.
Quick tips for the best chicken and rice of the week
Plan ahead. Marinate the chicken the night before or the morning before work so it’s ready for lunch.
Pat the chicken skin very dry. Be sure to let the excess marinade drip off and dry the skin thoroughly before searing. This helps brown the skin properly and prevents excess marinade from burning in the pan.
Do not throw away the marinade. The marinade becomes a fragrant cooking liquid for the rice. Add 1 cup of water before pouring it into the pan.
First fry the rice. Do not skip this step. Frying the rice in fragrant chicken fat gives it a nutty flavor and helps create another layer of flavor before it goes into the oven.
Use the right rice. White basmati rice works well for this recipe. Make sure the rice is rinsed and drained before adding it to the pan.
Preparation, storage and heating
Make-Forward. Chicken can be marinated up to overnight, making it a convenient option when you want to do some prep work in advance.
Storage. Cool completely and refrigerate leftovers for up to 2 days.
Overheating. To reheat, I like to add a splash of water to a pan and cover to allow steam to come over low heat on the stove or in the oven. You can also microwave this in a pinch.
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Start preparing the marinade. In a blender, add the soy sauce, red wine vinegar, huacata or fresh mint, jalapeño, ginger, garlic cloves, cumin, paprika, salt, and freshly ground black pepper. Blend until very smooth, about 1 minute.
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Add bone-in chicken thighs to a large bowl or food storage bag. Then pour the soy sauce mixture. Cover the container and transfer to the refrigerator to marinate for at least 2 hours or up to overnight. When ready, remove from refrigerator and let soak for about 30 minutes.
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Preheat the oven to 400 degrees F. Remove the chicken thighs from the marinade and use paper towels to dry the skin sides. Do not throw away the marinade. Instead, add 1 cup of water to the marinade and set aside for later use. In a medium oven, over medium-high heat, add the oil.
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Once heated, steam the chicken thighs for 7-10 minutes until the skin is golden brown. Flip and cook on the other side for 3 minutes. Remove the chicken thighs from the pan and set aside.
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In the remaining fat, you’re going to fry the rice until it’s nutty and fragrant, about 5 minutes. You will notice that the grains start to stick together. that means it’s time to add the diced tomatoes. Stir to combine.
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Add the marinade liquid to the pan. Use a spatula to scrape up any bits stuck to the bottom. Arrange the rice in an even layer and boil, then put the chicken on the surface. Cover the chicken and rice and transfer the pan to the oven to bake for 30 minutes.
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When it is ready, take the pot out of the oven, open it and fluff the rice with a fork. Serve hot with sliced red onion and aji verde.
Quick tips
Plan ahead. Marinate the chicken the night before or the morning before work so it’s ready for lunch.
Pat the chicken skin very dry. Be sure to let the excess marinade drip off and dry the skin thoroughly before searing. This helps brown the skin properly and prevents excess marinade from burning in the pan.
Do not throw away the marinade. The marinade becomes a fragrant cooking liquid for the rice. Add 1 cup of water before pouring it into the pan.
First fry the rice. Do not skip this step. Frying the rice in fragrant chicken fat gives it a nutty flavor and helps create another layer of flavor before it goes into the oven.
Use the right rice. White basmati rice works well for this recipe. Make sure the rice is rinsed and drained before adding it to the pan.
Make ahead, storage and heating
Make-Forward. Chicken can be marinated up to overnight, making it a convenient option when you want to do some prep work in advance.
Storage. Cool completely and refrigerate leftovers for up to 2 days.
Overheating. To reheat, I like to add a splash of water to a pan and cover to allow steam to come over low heat on the stove or in the oven. You can also microwave this in a pinch.
Calories. 497will you |: Carbohydrates. 46:is |: Proteins. 25:00is |: Fats. 23:00is |: Saturated fats. 6:00is |: Polyunsaturated fats. 5:00is |: Monounsaturated fats. 11:00is |: Trans fats. 0.1:is |: Cholesterol. 111:mg |: Sodium. 1780mg |: Potassium. 557mg |: Fiber. 3:is |: Sugar. 3:is |: Vitamin A. 1022IU: |: Vitamin C. 25:00mg |: Calcium. 67:mg |: iron 3:mg
Nutritional information is automatically calculated and should only be used as an approximation.