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Chicken and rice recipe

Easy and Economical One-Pot Chicken and Rice

An inexpensive, easy, and healthy meal for four!
Course Entree
Cuisine Chicken, Rice
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 bowls
Calories 348kcal
Author Lauren Goslin


  • 2 T. olive oil
  • 1 cup yellow onion chopped
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1/2 teaspoon sea salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 1 1/2 teaspoon dried oregano
  • 2 dried bay leaves
  • 1 pound organic chicken thighs
  • 1 1/4 cup long-grain brown rice
  • 3 cup water
  • fresh parsley for serving


  • Heat the olive oil in a large pot.
  • Add in the onion and saute for five minutes until very soft.
  • Add in the celery, carrots, 1/2 teaspoon sea salt, 1/2 teaspoon pepper, and oregano.
  • Cook 2-3 minutes.
  • Add in the chicken thighs (no need to chop them), and cook for another 2-3 minutes.
  • Add in the rice and bay leaves.
  • Cook 1-2 minutes.
  • Add in the water.
  • Bring the pot to a boil.
  • Lower the heat to a simmer.
  • Cover the pot, and let the meal cook for 50-60 minutes, until the water has (mostly) evaporated, the chicken is tender and falling apart, and the rice is cooked through.
  • Use the spoon to break up the chicken thighs into smaller pieces.
  • Taste for seasoning, top with fresh parsley, and serve!


WW points (new system): 9


Sodium: 255mg | Sugar: 2.1g | Fiber: 2.8g | Cholesterol: 67mg | Calories: 348kcal | Saturated Fat: 2.5g | Fat: 11.5g | Protein: 25.4g | Carbohydrates: 34.9g