If you’re looking for a hearty, flavorful dish without spending all day in the kitchen, then this One Pot Chicken and Rice with Black Pepper Sauce is just the ticket. It’s a vibrant, aromatic creation with tender chicken, fluffy rice, and the peppery sauce delivering a satisfying punch.
Why You’ll Love This Recipe
- Minimal Cleanup: Everything cooks in one pot, ensuring an easy clean-up.
- Rich Flavor: The blend of spices and black pepper sauce enriches the dish with a deep, savory taste.
- Quick and Easy: From stove to table in just 35 minutes, it’s perfect for busy weeknights.
- Family-Friendly: Satisfies picky eaters with its comforting texture and flavor.
Ingredients You’ll Need
The beauty of this One Pot Chicken and Rice with Black Pepper Sauce lies in its simplicity. Each ingredient plays a crucial role in balancing the flavors and textures. Let’s dive into what makes this dish so special.
- Chicken Thighs: Juicy and flavorful, they’re the star of the dish, soaking up all the spices beautifully.
- White Rice: The soft, fluffy base that absorbs every bit of the fragrant broth.
- Shallots and Garlic: These aromatics add a sweet and savory depth to the dish.
- Paprika and Cumin: A dynamic duo that adds warmth and earthiness.
Variations
One of the best things about this recipe is its flexibility. You can easily tailor it to meet your unique taste preferences, or what you have on hand in the pantry.
- Vegetarian Option: Replace chicken with tofu and use vegetable stock to make it vegetarian.
- Spicy Kick: Add a pinch of cayenne or chili flakes for some heat.
- Fresh Herbs: Toss in some fresh parsley or cilantro for a burst of freshness.
How to Make One Pot Chicken and Rice with Black Pepper Sauce
Step 1: Season and Sear the Chicken
Season your chicken with a mix of paprika, cumin, turmeric, and other spices. This step makes sure every bite is packed with flavor. Heat your pan and sear the chicken skin-side down until it’s golden and crispy.
Step 2: Sauté the Aromatics
In the same pot, with all those delicious drippings, sauté shallots and garlic until they fill your kitchen with an irresistible aroma. This creates a savory base for your rice.
Step 3: Combine Rice and Stock
Add your rice, mixing well so each grain gets coated with flavors. Pour in the chicken stock, bring to a simmer, then nestle the chicken back in, ensuring it’s partially submerged. Cover and let it gently cook.
Step 4: Prepare the Black Pepper Sauce
While everything’s simmering away, mix together the dark soy sauce, sugar, sesame seeds, and of course, black pepper. Drizzle this over the dish for that extra depth and gentle heat.
Pro Tips for Making One Pot Chicken and Rice with Black Pepper Sauce
- Timing is Key: Sear the chicken just until the skin is crispy; it will continue to cook with the rice.
- Rice Perfection: Rinse the rice before cooking to remove excess starch for a perfect fluffy texture.
- Flavor Boost: Let the sauce cook for a few minutes in the pan before serving for a caramelized flavor punch.
- Spice Levels: Adjust the black pepper in the sauce to suit your heat preference.
How to Serve One Pot Chicken and Rice with Black Pepper Sauce
Garnishes
Sprinkle freshly chopped green onions for a pop of color and a crisp bite that complements the savory sauce perfectly.
Side Dishes
Pair this dish with a simple green salad or steamed vegetables to add a fresh contrast and balance the richness of the dish.
Creative Ways to Present
Serve in a large, shallow bowl with chopsticks for a fun, authentic dining experience. You can also plate it family-style for a communal, shareable meal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days, ensuring the dish stays fresh and delicious.
Freezing
For longer storage, this dish can be frozen. Divide into portions and freeze in airtight containers for up to two months. Thaw in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, adding a splash of water or broth to rehydrate the rice and maintain moisture as it warms.
FAQs
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Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but keep in mind it requires longer cooking time and more liquid. Adjust accordingly to ensure it’s fully cooked.
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Is it necessary to use chicken thighs?
Chicken thighs offer a richer flavor and stay moist, but you can use chicken breasts if preferred. Just be mindful of cooking time to prevent drying out.
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How can I add more vegetables to this dish?
You can add diced bell peppers or peas for color and nutrition. Stir them in with the rice to cook alongside and absorb the flavors.
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What if I don’t have dark soy sauce for the black pepper sauce?
No worries! Use a mix of regular soy sauce and a bit of molasses or honey to mimic the darker, richer flavor.
Final Thoughts
This One Pot Chicken and Rice with Black Pepper Sauce is not just a meal; it’s an experience that brings warmth and joy to your dining table. I encourage you to give it a try and share with loved ones, making dinner time a delightful and flavorful affair.
Print
One Pot Chicken and Rice with Black Pepper Sauce Recipe
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Inspired
Description
This One Pot Chicken and Rice with Black Pepper Sauce is a flavorful and easy-to-make dish that combines tender chicken thighs, fragrant rice, and a savory black pepper sauce. Perfect for a quick weeknight dinner, it minimizes cleanup by cooking everything in one pan while delivering rich, savory flavors with a hint of spice and sweetness from the sauce.
Ingredients
For the Chicken and Rice
6 Chicken Thighs
1.5 cups uncooked white rice
2 Shallots, chopped
1.5 tbsp Garlic, minced
1 teaspoon Paprika
0.5 teaspoon cumin
1.5 tsp Salt
1 tsp Black Pepper
1/2 tsp Turmeric
1/4 tsp Garlic Powder (optional)
2.5 cups Chicken Stock or Water
Green Onion, chopped (for garnish)
For the Black Pepper Sauce
2.5 tbsp Dark Soy Sauce
1 tbsp Sugar
0.5 tbsp Sesame Seeds
0.5 tbsp Black Pepper (freshly ground or crushed)
Instructions
- Season the Chicken: In a small bowl, combine paprika, cumin, salt, black pepper, turmeric, and garlic powder. Rub this mixture evenly over the chicken thighs to ensure they are well coated with seasoning.
- Cook the Chicken: Heat a tablespoon of oil in a large pan over medium-high heat. Place the chicken thighs skin side down and pan-fry for about 4 minutes until browned. Flip and cook for another 4 minutes on the other side. Remove and set aside on a plate.
- Sauté Aromatics: In the same pan, add chopped shallots and minced garlic. Sauté for 1-2 minutes until fragrant, scraping up any browned bits from the pan.
- Add Rice: Stir in the uncooked rice, mixing well so it absorbs the flavors and oil. Cook for another minute.
- Cook the Rice and Chicken: Nestle the chicken back into the pan on top of the rice. Pour in the chicken stock or water, ensuring the liquid covers the rice. Cover the pan with a lid and simmer over medium heat for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Prepare the Black Pepper Sauce: In a small bowl, mix dark soy sauce, sugar, sesame seeds, and black pepper.
- Finish and Serve: Once the rice is cooked, remove from heat. Optionally, turn the heat to medium-high, drizzle the black pepper sauce over the rice, and stir gently to combine. Let it cook for an additional 2 minutes to create a slight crispy layer at the bottom, then serve garnished with chopped green onions.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mixture.
- Feel free to substitute the chicken thighs with chicken breasts or drumsticks based on preference.
- Ensure the rice is fully cooked and absorbed the broth for the best texture.
- The black pepper sauce can be prepared in advance and stored for up to 3 days.
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 125 mg
