Description
Master the art of creating perfectly tender chicken and fluffy, flavorful rice in a single pot. This comforting dish is incredibly easy to make and clean up.
Ingredients
- 2 tbsp olive oil
- 4–6 bone-in, skin-on chicken thighs or drumsticks
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1/2 tsp paprika
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice (e.g., Jasmine or Basmati), rinsed
- 2.5 cups chicken broth, low sodium
- Optional: Fresh parsley for garnish
Instructions
- Pat chicken dry and season generously with 3/4 tsp salt, 1/4 tsp pepper, and paprika.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken, skin-side down, until golden brown and crispy (5-7 mins). Flip and sear other side (3-4 mins). Remove chicken and set aside.
- Reduce heat to medium. Add chopped onion to the Dutch oven and sauté for 3-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Stir in rinsed rice and toast for 1-2 minutes.
- Pour in chicken broth, scraping up any browned bits from the bottom. Add remaining salt and pepper. Bring to a gentle simmer.
- Nestle the seared chicken pieces back into the Dutch oven on top of the rice.
- Cover tightly and reduce heat to low. Cook for 20-25 minutes, or until rice has absorbed liquid and chicken is cooked through.
- Remove from heat and let rest, covered, for 10-15 minutes.
- Fluff rice with a fork and serve immediately, garnished with fresh parsley if desired.
- Prep Time: 15 mins
- Cook Time: 40 mins