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One-Pot Chicken and Rice
A comforting, flavor-packed dish perfect for lunch or dinner.

Ingredients
3 garlic cloves, finely chopped

1 small drizzle of oil

1 onion, sliced into rounds

~2 lbs (900g) of chicken, cut into medium pieces (any kind works)

1 tsp turmeric

1 tsp black pepper

1 tsp sweet paprika

1 tsp salt

A splash of soy sauce (to taste)

4 tbsp ketchup

1 onion, chopped

½ green bell pepper, chopped

1 tomato, diced

Water (just enough to cover the chicken)

2 cups uncooked rice

Fresh parsley (to taste)

Instructions
Sauté Garlic & Onion
Heat oil in a pot and add the chopped garlic. Sauté until golden and fragrant. Add sliced onion and cook lightly until it softens.

Brown the Chicken
Add the chicken pieces to the pot and sauté until they change color and begin releasing their juices.

Season the Chicken
Mix in turmeric, black pepper, sweet paprika, and salt. Stir thoroughly to coat the chicken evenly with the spices. Cover and let it simmer for 5 minutes to meld flavors.

Boost Flavor
Add a splash of soy sauce and the ketchup. Stir gently.

Add Vegetables
Add chopped onion, green pepper, and tomato. Stir everything together gently.

Simmer
Pour in just enough water to cover the chicken. Cover the pot tightly and cook for about 20 minutes, until the chicken is very tender.

Add the Rice
Carefully release pressure (if using a pressure cooker). Stir in the uncooked rice, mixing gently to avoid breaking the chicken.

Cook the Rice
Let the rice cook uncovered or partially covered until all the liquid is absorbed and the rice is fluffy and cooked through.

Finish with Fresh Herbs
Turn off the heat and mix in fresh chopped parsley to taste.

To Serve
Serve hot, straight from the pot. It’s a complete, hearty meal that’s perfect on its own or alongside a simple salad.

Let me know if you want a printable version, nutritional breakdown, or ideas for variations (e.g., with coconut milk, saffron, or vegetables).
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