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Easy One Pot Chicken and Shrimp Rice

A delightful one-pot dish featuring tender chicken, juicy shrimp, and fluffy rice, all infused with aromatic spices. Perfect for busy family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Family
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken thighs, boneless and skinless
  • 1 pound shrimp, peeled and deveined
  • 1 cup rice (long-grain or jasmine preferred)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 4 cups chicken broth (ensure it’s halal)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish chopped parsley

Method
 

Preparation
  1. Begin by chopping your onion, bell pepper, and garlic. Ensure your chicken thighs are cut into bite-sized pieces for even cooking.
Cooking
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté until they are translucent, about 3 minutes.
  2. Add the minced garlic and sauté for another minute until fragrant.
  3. Next, add the chicken thighs to the pot. Sprinkle them with salt, pepper, paprika, and cumin. Brown the chicken on all sides for about 5-7 minutes.
  4. Stir in the chopped bell pepper and rice, ensuring everything is coated in the spices. Pour in the chicken broth and bring to a boil.
  5. Once boiling, reduce heat to low, cover the pot, and let it simmer for about 15 minutes.
  6. After 15 minutes, carefully stir in the shrimp, cover again, and let it cook for another 5 minutes or until the shrimp are pink and opaque.
  7. Remove from heat, fluff the rice with a fork, and garnish with chopped parsley before serving.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. To reheat, add a splash of chicken broth to bring it back to life.