Name: One-Pot Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces bone-in chicken thighs; 300 g long grain rice; 500 ml chicken stock; 1 medium onion; 4 cloves garlic cloves; 1 tsp smoked paprika; 4 sprigs fresh thyme; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh parsley

Ingredients

Servings

4pieces chicken_thigh
300g long_grain_rice
500ml chicken_stock
1medium onion, diced
4cloves garlic, minced
1tsp paprika
4sprigs thyme
2tbsp olive_oil
1tsp salt
0.5tsp black_pepper
2tbsp parsley, chopped, for garnish

Equipment Needed

dutch_oven
thermometer

Instructions

1
Season chicken thighs generously with salt, pepper, and smoked paprika.
2
Heat oil in a large, deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden. Flip and cook 2 more minutes. Remove and set aside.
3
In the same pan, sauté onion for 3-4 minutes. Add garlic and cook 30 seconds until fragrant.
4
Add rice and stir to coat in the oil, toasting for 1 minute. Pour in chicken stock and add thyme. Bring to a boil.
5
Nestle chicken thighs on top of the rice, skin-side up. Cover, reduce heat to low, and cook for 20-25 minutes until rice is tender and chicken reaches 165°F (74°C).
6
Let rest covered for 5 minutes. Remove thyme sprigs, garnish with parsley, and serve directly from the pan.

Tips

Don't skip searing the chicken - the fond (browned bits) adds tremendous flavor to the rice.
Resist the urge to lift the lid while cooking - the steam is essential for fluffy rice.
For extra crispy skin, broil uncovered for 2-3 minutes at the end.