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Close up of one pot chicken and rice

One Pot Chicken and Rice

Crispy-skinned chicken thighs cooked on top of seasoned rice in one pot, with all the flavor built right into the grains.
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Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 1 1/2 cups long grain white rice
  • 2 cups chicken broth
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Season. Pat chicken thighs dry and season both sides with smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Sear. Heat olive oil in a Dutch oven over medium-high. Cook chicken skin-side down 5 to 6 minutes until golden. Flip 2 minutes, then remove.
  3. Saute. Cook diced onion 3 to 4 minutes. Add garlic for 30 seconds.
  4. Toast. Add rice, oregano, and thyme. Stir 1 to 2 minutes until slightly translucent.
  5. Simmer. Pour in broth, scrape bottom. Place chicken on top skin-side up. Boil, reduce to low, cover 20 minutes.
  6. Rest. Remove from heat, keep covered 5 minutes. Garnish with parsley.

Notes

Always pat chicken dry for crispier skin.
Rinse rice to remove starch for fluffier results.
Keep heat low once covered to prevent burning on the bottom.