How to make it

  • In Pot, pour 1 tablespoon of olive oil and put heat under pan on medium.
  • Add diced onions and let sweat for at least 5 minutes.
  • Once onions are almost translucent, add chicken and with wood spatula (preferred) stir chicken around pot till almost cooked and no longer looking pink. Add the second tablespoon of olive oil if you have to.
  • Add garlic and cook for one minute more.
  • Add rice (no water yet) and all remaining seasons - leaving some of the scallions and chopped cilantro for plating.
  • Stir rice well into mixture making sure it is well coated with the olive oil and seasonings.
  • Cook for two minutes, stirring the whole time.
  • Next add your water and/or broth. Do not stir!
  • Let come to a boil, then turn down heat till on very low.
  • Place lid on top and set time for 10 minutes.
  • After ten minutes, with a spoon, gently push rice aside and check on water - has all water evaporated? - Then move onto next step. If not, let cook a few minutes moire, till all the water has evaporated.
  • OK, take those 2 paper towels folding them over in half and place on top of pot, just under lid. Put lid back on pot over paper towels.
  • This will allow any extra steam to be soaked up by the paper towels.
  • Let sit for five minutes and call troops to the table.
  • When ready, fluff mixture with fork.
  • When serving and plating add the additional cilantro and minced scallions on top of dish and serve. Enjoy with a side mixed green salad!
Rice cooking with chicken, carrots and seasonings before adding water   Close

Reviews & Comments 7

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    " It was excellent "
    ChefZod ate it and said...
    Lovely dish. It's vibrant, simple, and so full of flavor. I've made twice now. One thing I like to add that puts it over the top is a pinch of saffron in the stock before adding to the mix. Awesome! Also a diced roma or two, but only after it's cooled or ready to serve.
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  • CremeBurlee 11 years ago
    AWESOME!!!! Thank you sooo much, this dish was great....I loved it.....I used chicken thighs instead of white meat because thats what i prefer, and instead of cutting them in small chunks, i just used boneless, skinless thighs and cooked them whole and simmered for an hour and they just fell into pieces, and such aromas were just unbelievable...... This was absolutely delicious....Thx again...Can't wait for your other recipes.
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    " It was excellent "
    sitbynellie ate it and said...
    Lovely recipe thank you! I love chicken and rice together and the flavours sound great.
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  • mchaney 13 years ago
    I made this the other day. It was great. It made enough so I had it for lunch a couple days. If I make it again I will use a little less cilantro and maybe add a little something spicy to zip it up a bit. Otherwise it was fabulous!!
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    " It was excellent "
    slevans ate it and said...
    I made your One Pot Cilantro Chicken Recipe. I made the recipe all the way through and will save it in the refrigerator for Sunday night dinner. It is absolutely delicious. I can't believe it has so much flavor for such a few ingredients. I gave it a five and highly recommend it. Thank You! Sandy P.S. I may sneak a little portion for lunch right now!.
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    " It was excellent "
    slevans ate it and said...
    This sounds good. I love cilantro. I'm going away for the weekend but have some chicken tenders I need to cook so I will make it up to the step before you add the rice and will finish the recipe on Sunday night. Thanks and by the way all your dishes look so beautiful and sound delicious! Sandy
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  • lunasea 13 years ago
    You're making me so hungry...and I shall try this wonderful-looking dish, too. You rock! =)
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Another winner. Thank you Diva.
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