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One Pot Chinese Chicken and Rice

10 Minutes + 35 Minutes Cooking


4 servings

When it comes to one pot wonders, this one pot Chinese chicken and rice recipe is as good as it gets! Every spoonful is a harmonious blend of savory, aromatic, and oh-so-comforting elements. And easy cleanup is just a bonus. This is a recipe that will zoom straight to the top of your favorite easy recipes list.

Looking for more one pot wonders? Try also this One Pan Chicken and Chorizo Rice or my One-Pot Hainanese Chicken Rice.



Adjust Servings
1 tablespoon olive oil
500 grams chicken breasts
225 grams basmati rice
1 large yellow onion
2 large tomatoes
3 garlic cloves
2 tablespoons ketchup
1 tablespoon tomato paste
600 ml chicken stock
salt and pepper to taste
fresh cilantro to finish
For the Chicken Marinade
6 tablespoons soy sauce
1 1/2 tablespoon oyster sauce
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt *adjust the salt amount to the saltiness of the soy sauce used
Nutritional Information
485 Calories
11 g Fat
31 g Protein
64 g Carbs
8 g Sugars


Marinating the Chicken
Begin by marinating the chicken breasts in a rich marinade crafted from soy sauce, oyster sauce, smoked paprika, onion powder, garlic powder, ground black pepper, and a dash of salt. Allow these flavors to meld and infuse into the chicken for at least 30 minutes.
In a large pan or pot, heat some oil over medium-high heat. Add the marinated chicken and sear on both sides until golden brown. Remove the chicken and set it aside.
Mark as complete
Toasting the Rice
In the same pot, sauté the chopped yellow onion until translucent. Add the minced garlic and cook for another minute. Next, add the diced tomatoes and let them cook for 1-2 minutes. Incorporate the ketchup and tomato paste into the pot, stirring for another 1-2 minutes. Add the basmati rice to the pot and stir, allowing the rice to lightly toast for a few minutes.
Pour in the chicken stock and mix well. Return the seared chicken to the pot, ensuring it's submerged in the liquid. Cover the pot with a lid and let it simmer on low heat for 20-25 minutes, or until the rice is fully cooked and the chicken is done. Turn off the heat and top the dish with freshly chopped cilantro. Serve while hot.
Mark as complete
While 30 minutes is recommended for marinating the chicken, if you have time, letting it marinate longer (up to 2 hours) can enhance the flavor.
This recipe uses basmati rice for its distinct aroma and long grains, but jasmine rice can also be a suitable alternative. Ensure to rinse the rice before using to remove excess starch and prevent a sticky texture.
Always choose a high-quality chicken stock or broth for the best flavor. If using store-bought, consider low-sodium options so you can control the salt level.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
his dish can be frozen for up to a month. To reheat, it's best to thaw in the refrigerator overnight and then heat in a pan or microwave.
When reheating, you might want to add a splash of chicken stock or water to prevent the rice from drying out. Heat until the chicken and rice are warmed through.

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