Looking for more free recipes?

Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.

chicken and rice

One Pot Chicken and Rice

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: One Pot
  • Cuisine: Indian


An easy and flexible one pot chicken and rice!



  • 3 tablespoons extra virgin olive oil
  • 4 cloves pickled garlic or fresh, sliced
  • 1 cup sliced shiitake mushrooms (or veg of choice)
  • 56 ounces fully cooked shredded chicken (or drained canned chicken)
  • 2 cups fully cooked rice of choice (see post)
  • 1 teaspoon Real Salt
  • 2 teaspoons Curry Powder (or your favorite salt free spice blend)
  • 1 tablespoon vinegar or cooking wine
  • 1 tablespoon minced parsley (optional)
  • 1/2 cup sliced green onion


  1. Heat a large skillet over medium heat. When its hot, put the oil in.
  2. Add in the sliced garlic and sliced mushrooms, saute for 5-6 minutes until tender and browned.
  3. Mix in the chicken and rice, salt and curry powder. Saute for 10 minutes, stirring occasionally until the rice crisps up a bit and the chicken is heated through.
  4. Delgaze the skillet with cooking wine or vinegar, mixing well and scraping up the toasty bits.
  5. Mix in the herbs, taste the mix and add more salt to taste. Serve and garnish with green onions.

Recipe Notes:

  • The macros are made using Better Than Rice. 
  • Using cooked white rice the macros are:Cal 24.5g, Fat 24.5g, Carbs 50.6g, Fiber 3.2g, Protein 27.8g


  • Serving Size: 1/2 recipe
  • Calories: 349
  • Fat: 24.1g
  • Carbohydrates: 6.1g
  • Protein: 24g