One Pan Chicken 

This one pan chicken recipe is your answer for a stress free dinner! No need to have multiple pans or cooking equipment, all you need is one pan large and deep enough to fit all the chicken pieces. This one pan chicken recipe also makes for the juiciest chicken (think crispy skin and soft tender meat), as the chicken skin is seared on the pan and then slowly steamed together with the rice. 

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Recipe

Servings: Makes for 2-3 pax 

Cooking Time: 30 mins / Prep Time: 30 mins or overnight 

Ingredients

• 6-8 Pieces of Chicken (I used a combination of chicken thighs & breast) 
• 1 tbsp of chopped garlic
• 1 tbsp of tomato paste 
• 1.5 cups of uncooked white rice
• 1.5 cups of chicken stock (can be substituted with vegetable stock, or any type of stock)
• Chopped parsley
• Chopped red chilli 

Steps:

1. In a bowl, rub the spices listed above on all sides of the chicken pieces and set aside in the fridge for minimally 30 minutes or overnight. 
2. In a pan, drizzle olive oil and bring it to high heat. Place the skin side of the chicken on the pan, to get the skin crispy. 
   • Tip: Get a pan that is deep and wide enough to fit the rice and chicken together.
   • Tip: A non-stick pan would work great for this, as you would not want rice sticking to the bottom of your pan.
3. Cook the chicken for 2-3 minutes until browned on both sides. Remove the chicken and set aside on a plate.
   • Tip: There is no need to fully cook the chicken at this stage, as the chicken will continue to cook in later steps. 
4. In the same pan, reduce the heat to medium low, add chopped garlic and tomato paste and fry for 1-2 minutes. 
5. Pour in the pre-washed rice, chicken stock and stir well. 
   • Tip: 1 cup of rice feeds about 2 pax. Feel free to add more rice & chicken stock if you are cooking for more.
   • Tip: The ratio of rice to chicken stock is 1:1. For every additional cup of rice, add an additional cup of chicken stock.
   • Tip: Use the same cup of rice to measure your stock.
6. Add the chicken pieces to the pan, on top of the rice.
7. Cover the pan with a lid and cook for 15 minutes on low heat, or until the rice and chicken are fully cooked through. 
8. Garnish with chopped parsley and red chilli, and enjoy! 

Video steps below

@bakereeve

The only one pan recipe you’ll ever need. Major shoutout to @cosmiccookware for this 100% Swiss made non stick pan which holds heat evenly and cooks the chicken to juicy perfection👌🏻 #CosmicCookware #CosmicJoy #onepan #easyrecipe #sgfoodie

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