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This One-Pot Coriander Lemon Chicken Rice brings together the bright, zesty flavors of coriander and lemon-marinated chicken with aromatic basmati rice, making it a perfect quick dinner that’s packed with flavor. A simple, comforting dish, it requires just 30 minutes of your time and is an ideal option for busy weeknights.

The Coriander Lemon Chicken Marinade used in this dish is a part of my Meal Prep series, where I share freezer-friendly marinades that make meal prep easy, quick, and delicious. This marinade is a game-changer and slowly becoming a favorite in my house! It infuses the chicken with a tangy, herb-filled kick, making it ideal for grilling, baking, or pan-searing. I recently used this marinade to make this one-pot dish, and it turned out to be a huge hit. For the full marinade recipe, you can find it here

Let’s dive into how you can transform this marinade into an easy, flavorful one-pot meal in just 30 minutes!

Ingredients:

• 500g Coriander Lemon Chicken, marinated (see Coriander Lemon Chicken Marinade)
• 1 onion, sliced
• 1 tsp whole peppercorns
• 1 bay leaf
• 1 bell pepper, chopped
• 1 tbsp tomato paste
• 1.5 cups basmati rice, rinsed
• 1 stock cube (chicken or vegetable)
• 3.5 cups water
• Optional: Salt, to taste

Instructions:

1. Sear the Chicken:
   In a hot pressure cooker or vessel, sear the marinated chicken until it’s lightly golden, about 2-3 minutes per side. Once seared, remove the chicken and set it aside.
2. Prepare the Aromatics:
   In the same pan, add the sliced onion, whole peppercorns, and bay leaf. Sauté until the onions become soft and golden.
3. Add Vegetables and Tomato Paste:
   Stir in the chopped bell pepper and cook for 1-2 minutes until it starts to soften. Then, add the tomato paste and cook for about 1 minute to allow it to caramelize slightly, creating a rich depth of flavor.
4. Add Water and Stock:
   Pour in the water and add the stock cube and salt (optional), stirring well to dissolve the cube. Let the mixture come to a gentle simmer.
5. Add Rice and Chicken:
   Add the rinsed basmati rice and the seared chicken back into the pot. Stir everything to combine, ensuring that the rice is evenly distributed. Cover the pot and cook:
   • Pressure Cooker Method: Seal the lid and cook on medium-high heat for 2 whistles. Let the pressure release naturally.
   • Pot Method: Cover the pot tightly, reduce the heat to low, and cook for 15-20 minutes, or until the rice has absorbed 95% the water and is cooked 95% of the way. Take it off the heat, keeping it covered and let it rest for 15 minutes for perfect fluffy rice.
6. Serve:
   Once the rice is done, fluff the rice with a fork, garnish with fresh coriander if desired, and serve hot.

Cooking Tips: Pressure Cooker vs. Pot Method

The water ratio may vary depending on the type and brand of rice. Generally, a 1:2 rice-to-water ratio works well. However, when cooking extra-long basmati rice that has only been rinsed (not soaked), I find that adding an extra half cup of water to the overall dish works perfectly for achieving fluffy rice. However, please add based on your experience cooking your preferred rice.

Pressure Cooker Method:
Using a pressure cooker makes this dish even faster. Simply seal the pot, cook on medium-high heat until you hear 2 whistles, then release the pressure naturally. The rice comes out perfectly fluffy every time!

Pot Method for Fluffy Rice:
Cooking rice on the stovetop requires a bit of attention but gives you more a bit more control over texture. Here’s how to cook your rice without turning it into mush:

1. Add Ingredients and Bring to a Simmer: Once you add the water, bring the mixture to a simmer over medium heat.
2. Cover and Cook on Low Heat: Once it’s simmering, add the rice and reduce the heat to its lowest setting. Cover the pot with a tight-fitting lid to lock in the steam. This allows the rice to cook evenly without burning on the bottom.
3. Cook to 95% and Rest: Cook until the rice is about 95% done (small steam holes may appear on the surface, and you’ll see some water left around the edges). At this point, remove the pot from heat, keeping it covered. Let it rest for 15 minutes. This final steaming step gives you perfectly cooked, fluffy rice.

Freezing and Thawing Tips

Since this dish makes use of the Coriander Lemon Chicken Marinade, you might want to prep ahead and freeze the marinated chicken for later use. Here are some important tips for freezing and thawing to ensure the best quality and flavor:

1. Freezing:
   After marinating the chicken, place the chicken (either cooked or uncooked) in an airtight freezer-safe container or freezer bag. It can be stored in the freezer for up to 3 months. Label the bag with the date so you know when to use it by.
2. Thawing Marinated Chicken Properly: When using pre-marinated chicken from the freezer, it’s essential to thaw it correctly for food safety and flavor preservation. Here’s how:
   • Refrigerator Thawing: Place the frozen, marinated chicken in the fridge the night before you plan to cook. This method maintains safe temperatures and retains the marinade’s flavor.
   • Cold Water Thawing: If time is tight, place the marinated chicken (sealed in a bag) in a bowl of cold water, changing the water every 30 minutes. This quick-thawing approach is safe and typically takes 1-2 hours.

It’s important to never thaw chicken at room temperature, as this can lead to bacterial growth and spoilage. Proper thawing ensures that your chicken remains safe to eat and retains the fresh, flavorful marinade.

Customize Your Dish

This One-Pot Coriander Lemon Chicken Rice is incredibly versatile. While the base recipe uses bell peppers and onions, feel free to add other vegetables like peas, carrots, or even green beans to make it even more nutritious and colorful. You can also adjust the spice level by adding chili flakes or omitting them altogether. The marinated chicken provides plenty of flavor on its own!

A Quick Weeknight Winner

This One-Pot Coriander Lemon Chicken Rice is a great option for a quick, flavorful weeknight meal that brings bold, bright flavors together in one pan. It’s also a fantastic way to use my Coriander Lemon Chicken Marinade—which you can prepare ahead of time to make meal prep a breeze.

For more delicious marinades that help you cut down on weeknight cooking time, check out my other freezer-friendly marinade recipes. With a little prep work, you’ll always have a delicious meal on hand!

This meal is both easy to make and delicious, with the tangy lemon and fragrant coriander in the marinade pairing perfectly with the basmati rice. It’s ideal for any busy evening or when you need a quick meal without sacrificing flavor. Give it a try and let me know what you think—this recipe is sure to become a staple in your weeknight dinner rotation!