Description
A comforting one-pot dish featuring crispy chicken thighs nestled in flavorful, fluffy rice.
Ingredients
- 4 chicken thighs, bone-in, skin-on (about 2–2.5 pounds)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 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 with salt, pepper, and paprika.
- Heat olive oil in a Dutch oven over medium heat.
- Place chicken skin-side down in the pot and brown for 5–7 minutes, then flip and brown the other side.
- Remove the chicken and set aside.
- Add onion and bell pepper to the pot and sauté for 4–5 minutes.
- Stir in garlic and cook for 30–45 seconds.
- Add rice and toast for 1–2 minutes.
- Pour in chicken broth, bringing it to a boil and scraping the pot base.
- Nestle the chicken back, cover, and reduce heat to a gentle simmer for 30–35 minutes.
- Let rest for 5–10 minutes before serving, garnished with parsley.
Notes
For added flavor, consider using basmati rice or adding a squeeze of lemon before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American