Forget your stovetop and embrace the magic of one-pot cooking with this game-changing chicken and rice in a jar recipe! This brilliant trick delivers perfectly cooked, flavorful rice alongside tender, juicy chicken, all thanks to the power of your oven. It’s a fuss-free meal that’s faster and easier than your grandma’s traditional methods, guaranteed!
Ingredients
For the Chicken & Rice:
- 12 chicken legs (drumsticks and thighs work well)
- 5 g (1/2 tsp) salt
- 3 g (1/4 tsp) black pepper
- 3 g (1/4 tsp) sweet paprika
- 3 g (1/4 tsp) granulated garlic powder
- 3 onions, roughly chopped
- 3 bell peppers, any color, roughly chopped
- 300 g (1 1/2 cups) white rice
- 300 ml (1 1/4 cups) chicken broth
- 200 ml (3/4 cup) heavy cream
For the Salad:
- 3 tomatoes, diced
- 1 red onion, thinly sliced
- 30 g (1/4 cup) fresh parsley, chopped
- 100 g (1/2 cup) Kalamata olives, pitted and halved
- 5 g (1/2 tsp) salt
- 3 g (1/4 tsp) black pepper
- 10 g (2 tsp) sugar
- 5 g (1/2 tsp) ground mustard
- 10 ml (2 tsp) apple cider vinegar
- 15 ml (1 tbsp) olive oil
Instructions
- Prep the Chicken: Preheat your oven to 180°C (356°F). In a large bowl, toss the chicken legs with salt, pepper, paprika, and garlic powder.
- Build Your Jar: In a large heat-resistant glass jar (mason jar works well), layer the chopped onions and bell peppers on the bottom. Next, add the seasoned chicken legs. Pour in the rice and chicken broth, followed by the heavy cream. Give everything a gentle stir to combine.
- Seal and Bake: Tightly secure the lid on the jar and place it in the preheated oven. Bake for 40 minutes, undisturbed.
- While it Bakes: Prepare your salad by combining the diced tomatoes, red onion, parsley, olives, and dressing ingredients (salt, pepper, sugar, mustard, vinegar, and olive oil) in a bowl. Toss to coat well.
- Reveal the Magic: Carefully remove the jar from the oven (it will be hot!). Fluff the cooked rice with a fork, then ladle the chicken and rice onto plates alongside your refreshing salad. Enjoy!
Tips
- Feel free to adjust the spices to your liking. Add a pinch of cayenne pepper for a kick or substitute different herbs for the paprika.
- Use bone-in, skin-on chicken thighs for extra flavor and moisture.
- If you don’t have sweet cooking cream, use regular heavy cream mixed with a tablespoon of sugar.
- For a vegetarian version, skip the chicken and add more vegetables like carrots, celery, or mushrooms to the jar.
- Leftovers store well in the refrigerator for up to 3 days.
This one-jar wonder is not only effortless but also delivers restaurant-worthy results. So ditch the pots and pans and embrace the magic of jar cooking for perfectly cooked rice and tender chicken every time!
