If you’re looking for a delicious, hassle-free meal that requires minimal clean-up, a One-Pot Chicken recipe is the answer. This dish combines tender chicken, aromatic spices, and vegetables, all cooked together in one pot for maximum flavor and convenience. It’s simple to prepare, can be made with ingredients you likely already have in your pantry, and is sure to please everyone at the dinner table. Whether you’re looking for an easy weeknight dinner or a dish to impress your guests, this hearty, comforting meal is sure to become a new favourite.
Ingredients (Serves 4)
- 4 bone-in, skinless chicken thighs (or chicken breasts)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 carrot, sliced
- 1 bell pepper, chopped
- 1/2 cup peas (frozen or fresh)
- 1 cup chicken broth (or water)
- 2 tbsp olive oil (or ghee)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala (optional, for extra warmth)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Cooking method
- Prep the Chicken:
- Season the chicken thighs (or breasts) with salt, pepper, cumin, coriander, turmeric, and paprika. Set aside to marinate for about 10-15 minutes. If you have extra time, marinating for an hour or overnight will intensify the flavors.
- Sauté the Aromatics:
- Heat the olive oil (or ghee) in a large, heavy-bottomed pot over medium heat.
- Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute, stirring frequently to avoid burning.
- Brown the Chicken:
- Push the onions and garlic to the side of the pot and add the chicken pieces to the center of the pot. Brown the chicken on both sides for about 4-5 minutes until golden. This step adds flavor and helps seal in the juices.
- Add Vegetables and Spices:
- Add the diced potatoes, carrot slices, bell pepper, and peas to the pot. Stir well to mix with the chicken and aromatics.
- Sprinkle in the garam masala (if using) and stir again, allowing the spices to coat the vegetables and chicken.
- Pour in the Broth:
- Add the chicken broth to the pot, ensuring that the chicken and vegetables are partially submerged. Stir everything together, scraping up any browned bits from the bottom of the pot for extra flavor.
- Simmer and Cook:
- Bring the mixture to a simmer, cover the pot, and reduce the heat to low. Let it cook for about 25-30 minutes, or until the chicken is cooked through and tender, and the vegetables are soft. If you’re using chicken breasts, it will take less time, around 20 minutes.
- Occasionally check the pot to ensure there’s enough liquid. If necessary, add a little more water or broth.
- Finish and Serve:
- Once the chicken is fully cooked and tender, remove the pot from the heat. Taste the stew and adjust the seasoning with salt, pepper, or a squeeze of lemon juice to brighten up the flavors.
- Garnish with fresh cilantro and serve with lemon wedges for a zesty touch.
Serving tip: A squeeze of lemon or a sprinkle of chili flakes can add a tangy or spicy kick, depending on your preference.
