One-pot recipes are just perfect for those busy weeknights when you feel a little uninspired about what to cook for dinner. This one-pot sumac chicken and rice is an easy weeknight dinner packed with bright, zesty flavour. Juicy chicken thighs are marinated with sumac, paprika, garlic and fresh lemon, then cooked over fluffy basmati rice so all those delicious chicken juices and spices soak straight into the rice. Sumac and lemon give this dish its signature tangy, citrusy flavour without making it overly sharp. Best of all, the chicken and rice cook together in one pot, making this a simple yet seriously flavourful dinner with minimal washing up. I like to marinate the chicken overnight when I have time, but even a quick 30-minute marinade will give it plenty of flavour.
Why You’d Love This Sumac Chicken & Lemon Rice Recipe
Not only is it super simple to make, but it’s also perfectly hearty and comforting, with no shortage of lip-smackingly delicious tangy flavours! The sumac and lemon give the dish a bright and delicious citrusy kick. Moreover, it’s a one-pot dinner recipe where the chicken and rice cook together, allowing the rice to absorb the chicken juices, stock, onion, lemon and spices. This yields maximum flavour and less washing up – it’s totally a win-win! The recipe is fantastic for weeknight dinners. Once the chicken is marinated, the actual cooking process is very straightforward.
What is Sumac
Sumac is a deep-red spice made from dried and ground sumac berries. It is a staple in Middle Eastern cooking, offering a tangy, slightly fruity/citrusy taste. It is also a very versatile spice, as it pairs well with chicken, and it can be sprinkled over food as well as used in marinades.
How to make One-pot Sumac Chicken Lemon Rice
Ingredients You Need
- Chicken – we recommend using bone-in chicken thighs
- Sumac, Paprika, Garlic, Lemon Zest, Salt, Black Pepper – for marinating the chicken
- Cooking Oil – for both the marinade and for cooking
- Onion
- Rice – we use Basmati rice but other long-grain rice varieties would work as well
- Chicken Stock – from a bouillon cube
- Lemon – sliced and more for garnish
- Fresh Coriander Leaves / Cilantro – for garnish
Cooking Tips & Recipe Notes
- You are free to use chicken breast instead of thighs, but we would highly recommend using chicken thighs as they are much juicier, tender, and flavoursome.
- We also prefer leaving the chicken skin on for extra flavour and crispiness. But that’s completely up to you and skin-less chicken thighs work fine as well.
- As mentioned above, I typically marinate the chicken overnight. If you are short on time, marinate for a few hours if you can or at least 30 minutes.
- Make sure you wash and rinse the rice ahead of cooking. This removes excess surface starch and helps produce fluffier, more separated grains. You should aim to wash and rinse the rice till the running water turns clear.
- Keep the heat low as you cook the rice. If there’s too much heat, the stock would evaporate before the rice finishes cooking.
- You must not open the lid when the rice is cooking. Opening the lid while cooking rice lets out trapped steam and drops the temperature. This ruins the precise water-to-steam ratio, leading to unevenly cooked, crunchy, or mushy grains.
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One-Pot Sumac Chicken Lemon Rice
Equipment
- 1 Pot
Ingredients
- 2 Chicken Thighs
- 1 Onion chopped
- 1 cup Basmati Rice rinsed and drained
- 1 cup Chicken Stock
- ½ Lemon sliced
- Fresh Coriander Leaves / Cilantro for garnish
For marinating the chicken
- 1 tbsp Sumac
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
- ½ tbsp Garlic minced
- Zest of ½ Lemon
- 2 tbsp Lemon Juice
- 1 tbsp Olive Oil
Instructions
- Combine all the marinade ingredients and marinate the chicken for at least 4 hours or overnight.2 Chicken Thighs
- Heat cooking oil in a pot over medium-high heat. Sear chicken on both sides for a few minutes until browned. Remove from pot and set aside.
- Drizzle more oil into the same pot if required. Turn the heat down to medium heat and saute onions for 5 minutes until golden in colour.
- Add the rice and stir to combine. Then pour in chicken stock and bring to a boil.
- Top with a layer of sliced lemon, then place the chicken over them.
- Turn down to low heat, then cover and let cook for 10 minutes – do not disturb it.
- After 10 minutes, the rice should be cooked through and fluffy. Serve immediately.
Notes
- Prep time does not include marinating time.
- You are free to use chicken breast instead of thighs, but we would highly recommend using chicken thighs as they are much juicier, tender, and flavoursome.
- We typically marinate the chicken overnight. But if you are short on time, marinate for a few hours if you can or at the very least 30 minutes.
- We also prefer leaving the chicken skin on for extra flavour and crispiness. But that’s completely up to you and skin-less chicken thighs work fine as well.
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