One Pot Chicken and Tomato Rice

By
Nicole Hopper
Nicole Hopper, portrait
Nicole Hopper
Nicole Hopper is a recipe tester and developer located in Birmingham, Alabama.
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and
Sharon Hsu
Sharon Hsu wearing a white button-down shirt and holding a skewer of strawberries
Sharon Hsu
Sharon Hsu is an enthusiastic recipe and technique developer best known for her expertise in crafting visually appealing cafe and bakery-style treats. She thrives on exploring new concepts in the culinary world, seamlessly blending traditional baking methods with innovative flavors and techniques to create culturally rich creations. She appreciates how food has consistently been at the heart of countless cherished memories and aims to inspire others to bake and cook for their loved ones as an expression of love.
Learn about The Spruce Eats' Editorial Process
Published on 02/27/24
A serving of chicken thigh and tomato rice, next to a large pot of chicken and tomato rice

The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4
Yield: 4 chicken thighs and 6 cups rice

I enjoy the love that goes into labor intensive meals and eating them, but dealing with dishes afterward is a constant struggle. That's why one-pot recipes, such as this fragrant chicken and tomato rice dish, are a true lifesaver on busy weeknights. Tomato rice is a South Indian dish, characterized by its aromatic blend of warm spices and chopped tomatoes. While traditionally not a one-pot dish with chicken, the combination of the chicken and flavorful rice works mouthwateringly well.

What Is Garam Masala?

Garam masala is a blend of ground spices commonly used in Indian cuisine. The exact ingredients vary from brand to brand and recipe to recipe, but it typically includes spices like cinnamon, cloves, cardamom, cumin, coriander, and black pepper. Garam masala adds warmth, depth, and complexity to dishes.

Personally, I lean towards a blend with less emphasis on cloves, but I encourage you to explore various brands to find your ideal mix. Try out a few different brands from your local Indian grocery mart or customize your own blend by adding specific spices that align with your taste preferences. The fun thing about garam masala is in its variability—each mix is unique and personal! 

About Cooking With Chicken Thighs

Chicken thighs are incredibly tasty and my preferred choice for cooking because of their higher fat and collagen content. I’m team dark meat! Before cooking, it's important to thoroughly dry the chicken thighs to prevent oil splattering and achieve crispy skin. When moist chicken comes into contact with heated oil, the water droplets rapidly vaporize and expand within the pot, leading to oil splatters. Drying the thighs minimizes splattering, but if you have a splatter screen, this is a good time to use it.

Recipe Tips:

  • Don't skip the rinse—Rinsing and soaking the rice are key steps. This process removes excess starch, guaranteeing fluffy rice with separate grains, and kick-starts the cooking process. 
  • Chicken fat = flavor—Although the pan may seem filled with grease after browning the chicken, resist the urge to discard that liquid gold. All that delicious chicken juices and fat is going to flavor the rice.

Ingredients

  • 1 1/2 cups basmati rice

  • 4 medium bone-in, skin-on chicken thighs (about 1 1/2 pounds total)

  • 1/2 teaspoon ground black pepper

  • 2 teaspoons garam masala, divided

  • 1 1/4 teaspoons fine salt, divided

  • 2 tablespoons neutral cooking oil (such as canola)

  • 1 cup yellow onion, finely chopped (about 1 cup)

  • 3 large garlic cloves, finely chopped

  • 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped (about 1 tablespoon)

  • 1 serrano chile, stemmed and finely chopped

  • 2 teaspoons tomato paste

  • 1/4 teaspoon ground turmeric

  • 3 medium roma tomatoes (about 12 ounces total), chopped (about 2 cups)

  • 2 1/4 cups water

  • Fresh cilantro leaves, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make one pot chicken and tomato rice

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

  2. Rinse 1 1/2 cups basmati rice in a medium bowl under cold running water until the water runs clear. Fill the bowl with cold water, let the rice soak for 20 minutes, then drain it well.

    A bowl of basmati rice soaking in water

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

  3. While the rice is soaking, pat 4 medium bone-in skin-on chicken thighs dry with paper towels. Sprinkle evenly on all sides with 1/2 teaspoon ground black pepper, 1 teaspoon garam masala, and 1/2 teaspoon fine salt.

    A small baking sheet lined with parchment paper with four seasoned raw chicken thighs

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

  4. Heat 2 tablespoons neutral cooking oil in a large (11-inch) high-sided skillet (with a tight-fitting lid) over medium-high. Place chicken in the skillet skin-side down and cook, undisturbed, until the skin is deeply golden and crisp, about 8 minutes. Flip the chicken over and cook undisturbed until the other side is lightly browned, about 3 minutes.

    Transfer the chicken to a plate, skin side-up, and set aside. Don't discard the fat in the pan.

    A skillet with browned chicken thighs cooking in oil

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

  5. Reduce the heat to medium and add 1 yellow onion, finely chopped. Cook, stirring often, until softened and starting to brown, about 4 minutes.

    A skillet with chopped onion being stirred with a wooden spoon

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

  6. Add 3 large garlic cloves, finely chopped, 1 tablespoon finely chopped fresh ginger, 1 serrano chile, finely chopped, 2 teaspoons tomato paste, 1/4 teaspoon ground turmeric, the remaining 1 teaspoon garam masala, and the remaining 3/4 teaspoon fine salt. Cook, stirring often, until fragrant, 1 to 2 minutes.

    A skillet with chopped onions, chopped garlic, chopped fresh ginger, serrano chile, tomato paste, turmeric, garam masala, and salt

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

  7. Stir in 3 medium roma tomatoes, chopped and cook, stirring occasionally, until the tomatoes are very soft and breaking down, 4 to 5 minutes.

    A skillet with chopped tomatoes and seasoned sautéed onions

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

  8. Stir in the drained soaked rice until evenly coated in the tomato mixture. Pour in 2 1/4 cups water and gently shake the skillet to evenly distribute and level the rice. Place the browned chicken thighs on top of the rice, ensuring the skin remains above the water level. Bring to a simmer over medium-high.

    A skillet of jasmine rice with tomatoes, water, and seasoned onions

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

  9. Once simmering, cover with a tight-fitting lid and reduce the heat to low. Cook, covered, until the rice is tender and the chicken registers at least 175 on an instant-read thermometer inserted into the thickest part, about 20 minutes.

    A pot of finished one pot chicken and tomato rice ready to serve

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

  10. Uncover and gently fluff the rice with a fork. Garnish with fresh cilantro and serve hot.

    A serving of chicken thigh and tomato rice, next to a large pot of chicken and tomato rice

    The Spruce Eats / Photographer: Fred Hardy, Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely

How To Store

Refrigerate leftovers in an airtight container for up to 5 days. Reheat in the microwave.

Feeling Adventurous? Try This:

  • Turn the heat up (or down)—You could omit the serrano if you don’t like spicy, or add a little more to make it hotter. 
  • Use chicken stock—Substitute chicken stock for the water for an even more flavorful dish.
Nutrition Facts (per serving)
542 Calories
30g Fat
29g Carbs
42g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 542
% Daily Value*
Total Fat 30g 39%
Saturated Fat 7g 37%
Cholesterol 208mg 69%
Sodium 960mg 42%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 42g
Vitamin C 17mg 85%
Calcium 68mg 5%
Iron 3mg 19%
Potassium 818mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)