Description
Dinner just got easier (and tastier) with this One-Pot Chicken and Rice that cooks up in a single dish but tastes like you spent hours in the kitchen.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (about 6 thighs)
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 2½ cups (600ml) chicken broth, preferably low-sodium
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon paprika
- ½ teaspoon turmeric
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Pat chicken thighs dry with paper towels and season generously with salt and pepper. Let sit at room temperature for 15 minutes.
- Heat olive oil in a large Dutch oven over medium-high heat. Place chicken skin-side down and sear undisturbed for 5-7 minutes until skin is golden and crispy. Flip, cook 3 more minutes, then transfer to a plate.
- Reduce heat to medium and add onion to the pot. Cook for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant. Add carrots and celery, cooking 2-3 minutes more.
- Stir in rinsed rice, thyme, paprika, turmeric, salt, and pepper. Toast for 2 minutes, stirring to coat grains with oil and spices.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer.
- Place chicken thighs on top of the rice mixture, skin-side up, including any juices from the plate.
- Cover with a tight-fitting lid, reduce heat to low, and simmer for 20-25 minutes until rice has absorbed liquid and chicken reaches 165°F (74°C).
- Remove from heat and let stand covered for 5-10 minutes. Fluff rice with a fork, garnish with parsley, and serve with lemon wedges.