One Pot Chicken and Tomato Rice Recipe

Name: One Pot Chicken and Tomato Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 1/2 cups basmati rice; 4 medium bone-in, skin-on chicken thighs (about 1 1/2 pounds total); 1/2 teaspoon ground black pepper; 2 teaspoons garam masala, divided; 1 1/4 teaspoons fine salt, divided; 2 tablespoons neutral cooking oil (such as canola); 1 yellow onion, finely chopped (about 1 cup); 3 large garlic cloves, finely chopped; 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped (about 1 tablespoon); 1 serrano chile, stemmed and finely chopped; 2 teaspoons tomato paste; 1/4 teaspoon ground turmeric; 3 medium roma tomatoes (about 12 ounces total), chopped (about 2 cups); 2 1/4 cups water; Fresh cilantro leaves, for garnish

A serving of chicken thigh and tomato rice, next to a large pot of chicken and tomato rice — The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

Prep: 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 4

Yield: 4 chicken thighs and 6 cups rice

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I enjoy the love that goes into labor intensive meals and eating them, but dealing with dishes afterward is a constant struggle. That's why one-pot recipes, such as this fragrant chicken and tomato rice dish, are a true lifesaver on busy weeknights. Tomato rice is a South Indian dish, characterized by its aromatic blend of warm spices and chopped tomatoes. While traditionally not a one-pot dish with chicken, the combination of the chicken and flavorful rice works mouthwateringly well.

What Is Garam Masala?

Garam masala is a blend of ground spices commonly used in Indian cuisine. The exact ingredients vary from brand to brand and recipe to recipe, but it typically includes spices like cinnamon, cloves, cardamom, cumin, coriander, and black pepper. Garam masala adds warmth, depth, and complexity to dishes.

Personally, I lean towards a blend with less emphasis on cloves, but I encourage you to explore various brands to find your ideal mix. Try out a few different brands from your local Indian grocery mart or customize your own blend by adding specific spices that align with your taste preferences. The fun thing about garam masala is in its variability—each mix is unique and personal!

Garam Masala

About Cooking With Chicken Thighs

Chicken thighs are incredibly tasty and my preferred choice for cooking because of their higher fat and collagen content. I’m team dark meat! Before cooking, it's important to thoroughly dry the chicken thighs to prevent oil splattering and achieve crispy skin. When moist chicken comes into contact with heated oil, the water droplets rapidly vaporize and expand within the pot, leading to oil splatters. Drying the thighs minimizes splattering, but if you have a splatter screen, this is a good time to use it.

Recipe Tips:

Don't skip the rinse—Rinsing and soaking the rice are key steps. This process removes excess starch, guaranteeing fluffy rice with separate grains, and kick-starts the cooking process.
Chicken fat = flavor—Although the pan may seem filled with grease after browning the chicken, resist the urge to discard that liquid gold. All that delicious chicken juices and fat is going to flavor the rice.

1 1/2 cups basmati rice
4 medium bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
1/2 teaspoon ground black pepper
2 teaspoons garam masala, divided
1 1/4 teaspoons fine salt, divided
2 tablespoons neutral cooking oil (such as canola)
1 cup yellow onion, finely chopped (about 1 cup)
3 large garlic cloves, finely chopped
1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped (about 1 tablespoon)
1 serrano chile, stemmed and finely chopped
2 teaspoons tomato paste
1/4 teaspoon ground turmeric
3 medium roma tomatoes (about 12 ounces total), chopped (about 2 cups)
2 1/4 cups water
Fresh cilantro leaves, for garnish

Gather the ingredients.

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
Rinse 1 1/2 cups basmati rice in a medium bowl under cold running water until the water runs clear. Fill the bowl with cold water, let the rice soak for 20 minutes, then drain it well.

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
While the rice is soaking, pat 4 medium bone-in skin-on chicken thighs dry with paper towels. Sprinkle evenly on all sides with 1/2 teaspoon ground black pepper, 1 teaspoon garam masala, and 1/2 teaspoon fine salt.

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
Heat 2 tablespoons neutral cooking oil in a large (11-inch) high-sided skillet (with a tight-fitting lid) over medium-high. Place chicken in the skillet skin-side down and cook, undisturbed, until the skin is deeply golden and crisp, about 8 minutes. Flip the chicken over and cook undisturbed until the other side is lightly browned, about 3 minutes.

Transfer the chicken to a plate, skin side-up, and set aside. Don't discard the fat in the pan.

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
Reduce the heat to medium and add 1 yellow onion, finely chopped. Cook, stirring often, until softened and starting to brown, about 4 minutes.

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
Add 3 large garlic cloves, finely chopped, 1 tablespoon finely chopped fresh ginger, 1 serrano chile, finely chopped, 2 teaspoons tomato paste, 1/4 teaspoon ground turmeric, the remaining 1 teaspoon garam masala, and the remaining 3/4 teaspoon fine salt. Cook, stirring often, until fragrant, 1 to 2 minutes.

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
Stir in 3 medium roma tomatoes, chopped and cook, stirring occasionally, until the tomatoes are very soft and breaking down, 4 to 5 minutes.

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
Stir in the drained soaked rice until evenly coated in the tomato mixture. Pour in 2 1/4 cups water and gently shake the skillet to evenly distribute and level the rice. Place the browned chicken thighs on top of the rice, ensuring the skin remains above the water level. Bring to a simmer over medium-high.

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
Once simmering, cover with a tight-fitting lid and reduce the heat to low. Cook, covered, until the rice is tender and the chicken registers at least 175 on an instant-read thermometer inserted into the thickest part, about 20 minutes.

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
Uncover and gently fluff the rice with a fork. Garnish with fresh cilantro and serve hot.

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

How To Store

Refrigerate leftovers in an airtight container for up to 5 days. Reheat in the microwave.

Feeling Adventurous? Try This:

Turn the heat up (or down)—You could omit the serrano if you don’t like spicy, or add a little more to make it hotter.
Use chicken stock—Substitute chicken stock for the water for an even more flavorful dish.

Crispy Baked Chicken Thighs With Panko and Parmesan Coating

Nutrition Facts (per serving)
542	Calories
30g	Fat
29g	Carbs
42g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	542
% Daily Value*
Total Fat 30g	39%
Saturated Fat 7g	37%
Cholesterol 208mg	69%
Sodium 960mg	42%
Total Carbohydrate 29g	11%
Dietary Fiber 3g	10%
Total Sugars 5g
Protein 42g
Vitamin C 17mg	85%
Calcium 68mg	5%
Iron 3mg	19%
Potassium 818mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.