Description
This one-pot wonder packs major flavor with minimal effort – crispy chicken thighs and fluffy rice all in one skillet, ready to rescue your busy weeknights.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 lbs/900g)
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 2½ cups (600ml) chicken broth
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- 1 teaspoon paprika
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Season chicken thighs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Place chicken skin-side down and cook undisturbed for 5-6 minutes until golden. Flip and cook 3 minutes more. Transfer to a plate.
- Reduce heat to medium and add butter to the pan. Add onions, carrots, and celery, cooking until softened, about 5 minutes. Add garlic, thyme, and paprika and cook for 30 seconds until fragrant.
- Add rinsed rice to the pot, stirring to coat with the fat and vegetable mixture. Cook for 2 minutes until slightly translucent.
- Pour in chicken broth, scraping the bottom to release browned bits. Add bay leaf and bring to a simmer.
- Nestle chicken thighs on top of the rice mixture, skin-side up. Reduce heat to low, cover tightly, and cook for 20-25 minutes until rice is tender and chicken reaches 165°F.
- Remove from heat, keeping covered, and let rest for 5-10 minutes. Remove bay leaf, fluff rice with a fork, and sprinkle with fresh parsley before serving.