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One Pot Chicken And Rice

One-Pot Chicken and Rice with Crispy Skin Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 lb)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 ½ cups long-grain white rice, rinsed and drained
  • 3 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley

Method
 

  1. Season the chicken with salt and pepper. Heat the olive oil and butter in a large heavy pot over medium-high. Add the chicken skin-side down and cook 6 minutes until golden, then transfer to a plate.
  2. Sauté the onion for 4 to 5 minutes until soft, then add garlic and cook 30 seconds. Stir in the rice and toast 1 minute.
  3. Pour in the broth, thyme, and bay leaf. Bring to a boil, then place the chicken skin-side up on top. Cover, reduce heat to low, and cook 20 minutes.
  4. Remove the lid and let the pot sit 5 minutes. If you want extra-crispy skin, broil the chicken on a baking sheet for 2 to 3 minutes.
  5. Remove the bay leaf, drizzle lemon juice over the rice, fluff with a fork, and serve topped with parsley.

Notes

Bone-in thighs keep the meat juicy and give the rice a deeper flavor. If you only have boneless thighs, they will still work, but the skin won’t crisp the same way and the cook time will be about 15 to 18 minutes. Letting the pot rest uncovered firms up the rice just enough.