One-pot Chicken and Rice Pan

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	25 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the onion into small cubes and fry, cut the meat into small strips or pieces. When the onions are golden brown, add the meat and continue to fry everything well, then add the rice and pour the broth on top. Either pour in the whole broth at once, or gradually fill up and let it boil until the rice is cooked through. Wash and cut the zucchini and cherry tomatoes and only add them at the end, otherwise it will be too mushy.
When the rice is done, add the beaker of sour cream and season with pepper. Salt is actually no longer needed because the broth is salty enough.
The great thing about this recipe is that all you have to do is get one pan dirty because everything is cooked there.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.