Name: One-Pot Crispy Chicken and Rice
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Bone-in, skin-on chicken thighs - 6 (4 ounce); Kosher salt, divided - 1 ½ teaspoons; Ground black pepper - ¾ teaspoon; Unsalted butter - 1 tablespoon; Finely chopped yellow onion - ⅔ cup; Garlic, minced - 2 cloves; Uncooked long-grain rice - 1 ½ cups; Chicken stock, divided, or more to taste - 3 cups; Finely chopped flat-leaf parsley - 1 tablespoon; Lemon, cut into wedges - 1 medium

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - One-Pot Crispy Chicken and Rice

1. Olive oil - 1 tablespoon

2. Bone-in, skin-on chicken thighs - 6 (4 ounce)

3. Kosher salt, divided - 1 ½ teaspoons

4. Ground black pepper - ¾ teaspoon

5. Unsalted butter - 1 tablespoon

6. Finely chopped yellow onion - ⅔ cup

7. Garlic, minced - 2 cloves

8. Uncooked long-grain rice - 1 ½ cups

9. Chicken stock, divided, or more to taste - 3 cups

10. Finely chopped flat-leaf parsley - 1 tablespoon

11. Lemon, cut into wedges - 1 medium

How to cook deliciously - One-Pot Crispy Chicken and Rice

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.

3. Stage

Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.

4. Stage

Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.

5. Stage

Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top. Dotdash Meredith Food Studios