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 Lemon Rice might just be the perfect pick. Not only is it super simple to make, but it’s also perfectly hearty and comforting, with no short of lip-smackingly delicious tangy flavours!
I love the flavours of sumac. Its unique tarty and perfumy flavours do wonders to the palate and it’s truly addictively delicious. Especially during warmer spring/summer days, the combination of sumac and lemon together offers such a lovely tang to open up the palate. Typically, what I do is marinate the chicken overnight or first thing in the morning, then all there’s left to do is to cook the chicken and rice in just one pot, which is a simple and quick process.
How to make One-pot Sumac Chicken Lemon Rice
Ingredients
- Cooking Oil
- Onion
- Rice – we use Basmati rice but other long-grain rice varieties would work as well
- Chicken Stock – from a bouillon cube
- Lemon – slices and for garnish
- Fresh Coriander Leaves – for garnish
- Chicken – we recommend using thighs
- Chicken Marinade:
- Sumac
- Paprika
- Garlic
- Salt
- Black Pepper
- Lemon Zest
- Lemon Juice
- Olive Oil
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.
Looking for other easy one-pot recipes? Check these out too:
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 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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