Irresistible One-Pot Chicken Perloo Recipe

Irresistible One-Pot Chicken Perloo

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4–6

Ingredients

• 2 tablespoons olive oil or butter

• 1½ lbs (700 g) chicken thighs or drumsticks (bone-in preferred)

• Salt and black pepper, to taste

• 1 medium onion, finely chopped

• 1 bell pepper, diced (red or green)

• 2 cloves garlic, minced

• 1½ cups long-grain white rice

• 1 can (14.5 oz / 400 g) diced tomatoes (with juice)

• 2½ cups chicken broth (hot)

• 1 teaspoon paprika

• ½ teaspoon dried thyme

• ½ teaspoon smoked paprika (optional, but delicious)

• 1 bay leaf

• ½ teaspoon cayenne pepper (optional, for heat)

• 1 tablespoon Worcestershire sauce

• Fresh parsley or green onions, for garnish

Instructions

1. Season & sear the chicken
   Season chicken generously with salt and pepper.
   Heat oil in a large, deep pot or Dutch oven over medium-high heat.
   Brown chicken on both sides (about 4–5 minutes per side). Remove and set aside.

2. Build the flavor base
   In the same pot, add onion and bell pepper. Sauté for 3–4 minutes until softened.
   Stir in garlic and cook for 30 seconds until fragrant.

3. Add rice & spices
   Stir in rice, paprika, thyme, smoked paprika, cayenne, and bay leaf.
   Toast rice gently for 1–2 minutes, stirring often.

4. Combine & simmer
   Add diced tomatoes, chicken broth, and Worcestershire sauce. Stir well.
   Nestle chicken pieces back into the pot.

5. Cook until tender
   Bring to a gentle boil, then reduce heat to low.
   Cover and simmer for 25–30 minutes, until rice is tender and chicken is cooked through.

6. Finish & serve
   Remove bay leaf. Taste and adjust seasoning.
   Garnish with parsley or green onions and serve hot.

Tips for the Best Perloo

• Use bone-in chicken for deeper flavor

• Don’t over-stir the rice while cooking

• For extra richness, add a small knob of butter at the end

This one-pot Chicken Perloo is cozy, filling, and perfect for family dinners or meal prep.