Description
A comforting one-pot meal featuring golden, crispy-skinned chicken thighs over fluffy, seasoned rice that’s perfect for weeknight dinners and family meals.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice or jasmine rice (rinsed if desired)
- 2 cups chicken broth (low-sodium preferred)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 1 teaspoon smoked or sweet paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken dry and season both sides with salt, pepper, and paprika.
- Heat the olive oil in a heavy Dutch oven over medium heat until shimmering. Add the thighs skin-side down and brown undisturbed for 5–7 minutes until deeply golden. Flip and brown the other side 5–7 minutes. Remove the chicken and set aside.
- Reduce the heat slightly. Add the chopped onion and diced bell pepper to the pot and sauté 4–5 minutes until softened. Add the garlic and cook for 30–45 seconds until fragrant.
- Stir in the rice and toast it for 1–2 minutes, stirring to coat the grains and pick up browned bits from the pot.
- Pour in the chicken broth and bring to a boil, scraping the bottom of the pot to loosen any browned bits.
- Return the chicken thighs to the pot, placing them skin-side up on top of the rice. Cover and reduce to a gentle simmer. Cook 30–35 minutes until the rice is tender and an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C).
- Remove the pot from heat and let it sit, covered, for 5–10 minutes to let the steam finish the rice. Garnish with chopped parsley and serve.
Notes
For a lighter option use boneless, skinless thighs (reduce cook time). If you want more veggies, add diced carrots or peas (add peas in the last 5 minutes). Use low-sodium broth if watching salt; adjust seasoning at the end.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American