Dairy Free, Gluten Free

One-Pot Chicken, Beans & Rice

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Did you ever have that dream as a kid? The one where you wake up in a panic from a nightmare? Where you forgot to do your homework and your world came crashing down because of it? Yeah, that’s me with this post. One-pot chicken and beans and rice should be easy, right? Well it is, but I’ve been totally stressed about how long it’s remained in draft form.

This one-pot recipe is one that I have cooked many times since I started drafting this blog. I “advertised” and shared previews on Instagram. I tweaked the recipe several times and told myself “this week is the week,” to no avail. But, it’s finally here and ready for you to try!

A little more about me…

I am a Nervous Nelly, and usually for no real good reason. This blog is just a hobby of mine, which means posts like this one for chicken and beans and rice competes with other important things in my life. Fun things, like hanging out with my husband and dog. And less fun things, like cleaning the house and doing laundry. I have been known to daydream about what life would be like working for myself (cooking, baking, and writing all day). But I actually quite like my day job…even though I am sometimes jealous that I can’t spend as much time here as I’d like (especially for this one-pot recipe which I love so much).

My problem in life is that I enjoy too many activities and can’t fit them all into the mere 24 hours we’re given each day. I know I’m not the greatest writer or chef, and I have no grandiose ideas there. But I do love sharing delicious and easy recipes that make others excited to cook, too. Plus, I’ve recently started following a gluten-free diet and have big plans to re-vamp my library of recipes. So for now, I ask you for your patience and thank you for your support as I endeavor on this new journey!

If you want to learn more about me, check out my About me page!

Back to the chicken and rice and beans…

This one-pot chicken and beans and rice is a full-bodied recipe that is great for those rainy, cold days when you want to curl up on a couch and relax. It will satisfy your hunger for hours but only takes minutes to prepare (active cooking time; the rest of the time you can read a few chapters or watch an episode of your favorite show!). And the clean-up after cooking couldn’t be easier!

Ever since I got my cast-iron dutch ovens last year, I’ve been obsessed with finding and creating new things to cook in it. This recipe is currently one of my favorites, and I hope you enjoy it, too!

One-Pot Chicken, Beans & Rice

5 from 1 vote
Recipe by Jenn Cook
Servings

2

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

This one-pot chicken and beans and rice is a full-bodied recipe that is great for those rainy, cold days when you want to curl up on a couch and relax. It will satisfy your hunger for hours but only takes minutes to prepare (active cooking time; the rest of the time you can read a few chapters or watch an episode of your favorite show!). And the clean-up after cooking couldn’t be easier!

Ingredients

  • 2 large boneless chicken thighs

  • 1 can white beans

  • 1 cup wild rice (blend works, too)

  • 1/2 cup chopped pancetta (bacon works, too)

  • 1/4 cup dry white wine

  • 3 cups chicken broth

  • 1 cups water (if needed)

  • 2 tbsp butter (divided) (plant-based for dairy free)

  • 1 clove garlic (minced)

  • 2 tsp ground fennel

  • 1 tsp ground cardamom

  • 1 tsp toasted cumin seeds

  • 1 tsp salt

Directions

  • Measure and prepare all ingredients, including:
    – chop or cut pancetta (or bacon) into bite-size pieces
    – mince or chop garlic clove into small bits
    – rinse beans after removing from can
    – pat chicken dry with a paper towel
  • Heat 1 tbsp butter in dutch oven over medium-high heat until melted. Add chicken and sear on both sides for 1-2 minutes per side (just enough to start a golden brown crust). Remove (leaving remnants in the dutch oven) and set aside for later. To reduce the amount of dirty dishes, use the inside of your dutch oven lid instead of a plate!
  • Add pancetta (or bacon) and cook until almost done. Add garlic and cook for another 1-2 minutes (until fragrant).
  • Add wine and scrape all the fond off the bottom, deglazing the dutch oven.
  • Add broth, remaining butter, dry seasoning (fennel, cardamom, cumin seeds, salt) and rice. Stir and bring to a boil.
  • Add beans. Gently mix and bring to a boil.
  • Place chicken on top of the rice and beans. Cover and reduce heat to low. Cook for about 45 minutes, adding water periodically (if needed) to keep the rice and beans just barely covered while cooking.
  • Remove from heat. Shred the chicken and mix thoroughly with rice and beans. If you still have standing liquid in your dutch oven, put back on medium heat, uncovered, and cook, stirring occasionally, until water levels reduce.
  • Serve and enjoy!

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