Spiced Lemon Chicken and Rice
Spiced Lemon Chicken and Rice are so easy to make. Deliciously seasoned with dried herbs and spices, the lemon lifts the flavor of the rice. The one-pan chicken and rice dish is my go-to for flavor and quick dinner during busy weeknights.
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I remember as a child
When I was a little girl, my grandma always cooked the rice first, then she’ll make something to go with it. Nowadays, I find that it is so much more flavorful to cook rice with meat, veggies, and spices in one pot. The rice is soaked in so much flavor and you’ll instantly have one-pot chicken and rice dinner in no time. This Spiced Lemon Chicken and Rice is now my family’s favorite dinner.
Check out my One-pot Chicken and Rice recipe. It’s another delicious dinner recipe. If you’re wondering where I buy my spices, check out 360º Flavor and Spice. They have hundreds of different spices from different parts of the world.
ingredients and substitutions
FOR THE SPICES
- For the spices. I used garlic powder, onion powder, paprika, turmeric (for color), ground coriander, cumin, dried thyme, salt, and red chili pepper flakes.
- For the lemon juice and zest. I used one lemon. The lemon zest helps lift the flavor and brings out the freshness of your dish. It makes a difference to juice your citrus. They taste so much better, and you’ll guarantee that it’s fresh.
- I used chicken drumsticks. You can also use chicken thighs (bone-in). Dark meat is flavorful and comes out moist when cooked right. It has more flavor than white meat.
- For the marinade. I measured in the soy sauce, oyster sauce, lemon juice, slices of garlic, and honey.
FOR THE VEGGIES
- I used bell pepper, it has a nice bright red color plus it’s sweeter than a green bell pepper.
- Yellow onion is sweet, and it can hold longer cooking times.
- Garlic cloves give a nice aroma and flavor. However, if you’re not a big fan of garlic, then use less.
- Green onions – You might ask, why another onion? You’re already using yellow onion. I usually add green onions at the very last of cooking, it gives a boost of flavor to your dish. They’re milder than yellow onion.
- Chopped cilantro – is a great garnish to finish off this dish. If you’re not a big fan, then use parsley.
- For the rice, I used Jasmine rice, it has a nice aroma, and I like the texture of the grain. My rice always comes out fluffy and perfectly steamed.
- Avocado oil – or any neutral oil that has a high smoke point.
- Chicken broth – Use homemade or store-bought.
SUBSTITUTIONS:
Chicken breast or thighs – instead of drumsticks
Use long grain rice – instead of Jasmine rice
Cook without rice if you want it low carb
Use parsley – instead of cilantro
Use canola or vegetable oil – instead of avocado oil
Add any veggies you like
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how to make Spiced Lemon Chicken and Rice
- Combine spices and dried herbs. In a small bowl, mix garlic powder, onion powder, paprika, turmeric (for color), ground coriander, cumin, dried thyme, sea salt, and red chili pepper flakes. Divided the seasoning into two parts, one for the marinade and the other half for the rice.
- Juice one lemon or 2 tablespoons. Also, zest one lemon, and set them aside.
- Take out chicken drumsticks. Place a large ziplock bag inside a food container tub. The tub will hold the bag in place.
- Cut slits around each drumstick. Use a sharp knife (be careful not to cut your hands), and cut long slits around each chicken drumstick. This process helps the meat absorb the flavor of the marinade.
- Marinate the chicken. Place the chicken drumsticks inside the Ziploc bag. Measure in soy sauce, oyster sauce, lemon juice, sliced garlic cloves, half of the seasoning, and honey. Seal the bag, and shake it to coat the chicken. Marinate for at least 2 hours or overnight.
- Prep the veggies. Cut the bell pepper into strips, chop the onion, mince the garlic, slice green onions, and chop a handful of cilantro. Set them aside while prepping the rice.
- Rinse the rice to remove some of the starch and set it aside.
- Sear the marinated chicken drumsticks. Discard the slices of garlic, do not add them while browning the chicken (garlic can burn fast). Heat a nonstick skillet with oil. Once the oil is hot enough (300ºF), place the chicken in the pan, do not overcrowd it, and space out each piece. Brown on both sides, then remove from the pan and set them aside.
- Cook the rice and chicken. Heat a heavy bottom pan with oil. Add the onion, and saute until tender or translucent. Add the garlic, and continue sauteing until aromatic, season with salt and pepper to taste. Add the rest of the seasoning, bell pepper, and rice, and stir to combine.
- Simmer the chicken and rice. Pour the chicken broth into the pan and add the lemon zest, half of the cilantro, and green onions. Stir to combine. Add the chicken back to the pan, lower the heat, cover, and simmer until the liquid is absorbed and the rice is cooked. Garnish with the rest of the chopped cilantro and green onions.
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Spiced Lemon Chicken and Rice
Equipment
- Heavy bottom pan
- Nonstick skillet
- Tongs
- Wooden spoon
- knife
- cutting board
Ingredients
FOR THE SPICES
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon turmeric, for color
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
FOR THE MARINADE
- 2 tablespoons less sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons lemon juice
- 1/2 of the mixed spices
- 2 sliced garlic cloves
- 1 tablespoon honey
FOR THE ONE-PAN CHICKEN AND RICE
- 6 medium size chicken drumsticks
- 1 tablespoons oil, more for frying
- 1 yellow onion, chopped
- salt and pepper to taste
- 4 garlic cloves, minced
- 1/2 of the mixed spices
- 1 bell pepper, deseed, and cut into strips
- 2 cups Jasmine rice, rinsed and drained
- 2 cups chicken broth
- 3 stalks green onions, sliced
- handful cilantro, roughly chopped
Instructions
- Mix the ingredients for the spices and dried herbs. Divide it into two parts. One will go into the marinade and the rest will go to season the rice. Set the spice mixture aside.
- Use a Ziploc bag for marinating the chicken. Place the bag in a food container tub to hold it in place.
- Take out your chicken drumsticks. Cut slits around the drumsticks, and place them in the Ziploc bag. Measure in soy sauce, oyster sauce, lemon juice, half of the mixed seasoning, garlic, and honey. Close and seal the bag, then shake it to coat the chicken. Place it in the fridge and marinate for at least 2 hours or overnight.
- Heat a nonstick skillet with oil. Add the chicken drumsticks (do not overcrowd the pan), and brown on both sides. Remove from the pan and set them aside.
- Heat a heavy bottom pan with oil. Add the onion and saute until tender or translucent, and season with salt and pepper to taste. Add the garlic, and continue sauteing until aromatic.
- Add the rest of the seasoning, bell pepper, and rice. Frequently stir until well combined. Add chicken broth, half of the cilantro, and half of the green onions, and continue stirring until combined.
- Add the chicken drumsticks back into the pan, lower the heat, cover, and simmer for 30 minutes or until the liquid is absorbed and the rice is cooked. Garnish with the rest of cilantro and green onions.
Notes
frequently ask questions
WHAT CAN I SUBSTITUTE FOR WHITE RICE?
You can use brown rice, quinoa, or cauliflower rice. See cooking instructions for the brown rice and quinoa, then adjust your liquid. For the cauliflower rice, cook the chicken all the way through and saute the cauliflower rice with the rest of the veggies. I don’t add liquid when I make cauliflower rice.
HOW DO I STORE IT?
Place them in an airtight container and refrigerate for 3 days. You can also freeze them. Use a freezer bag and freeze for up to 2 weeks.
WHAT OTHER KINDS OF SPICES CAN I USE TO MAKE CHICKEN AND RICE?
You can mix Southern flavor and combine, chili powder, smoked paprika, oregano, garlic powder, onion powder, and cumin. Or make up your own. Rice and chicken takes flavoring well.
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do and naturally enhance the flavor of our food and enjoy home-cooked meals.