Description
A comforting dish featuring golden chicken, tender rice, and caramelized onion, all cooked in one pan for easy clean-up.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 1/2 cups long-grain rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, diced (optional)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup frozen peas (stir in at the end)
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken thighs dry and season generously with salt, pepper, smoked paprika, and half the thyme.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken skin-side down and brown for 5–7 minutes until skin is deep golden. Flip and brown the other side for 2 minutes. Remove and set aside.
- Reduce heat to medium. Add butter, then onion, carrot, and garlic. Sauté until softened, about 4 minutes. Stir in the rinsed rice and toast for 1–2 minutes until slightly translucent.
- Pour in the chicken broth and remaining thyme, scraping up any browned bits. Bring to a gentle simmer.
- Nestle the browned chicken on top of the rice, skin-side up. Transfer skillet to a preheated 375°F (190°C) oven and bake uncovered for 25–30 minutes, or until rice is tender and chicken reaches 165°F (74°C).
- Stir in frozen peas, let rest 5 minutes, and garnish with fresh parsley. Enjoy warm.
Notes
Use an ovenproof skillet to make cleanup easy and keep the crisp skin intact. Let the dish sit for 5 minutes before serving to help the rice finish steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American