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Delicious Forgotten Chicken and Rice

A comforting one-pot chicken and rice recipe perfect for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: American, Comfort Food
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Protein & Rice
  • 4 pieces chicken thighs, bone-in, skin-on
  • 1.5 cups long-grain rice rinsed
  • 2 cups chicken broth low-sodium
Vegetables & Aromatics
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots diced
  • 1 celery stalk diced
Herbs & Spices
  • 1 tsp paprika
  • 0.5 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 0.5 tsp black pepper
  • 0.5 tsp salt adjust to taste
  • 1 bay leaf
Optional Garnish
  • to taste fresh parsley chopped
  • 1 lemon wedges

Equipment

  • Dutch oven
  • Mixing bowls
  • Measuring cups
  • Wooden spoon

Method
 

  1. Pat chicken thighs dry and season with salt, pepper, and paprika.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear chicken skin-side down 5–6 minutes until golden, flip and cook 4 more minutes. Remove chicken.
  3. Add onions, carrots, and celery to the pan; sauté 5 minutes. Add garlic, cook 1 minute.
  4. Add rinsed rice, stir 2 minutes to toast.
  5. Pour in chicken broth, add thyme, rosemary, and bay leaf. Stir gently.
  6. Return chicken to pan. Cover and simmer on low 25–30 minutes until rice is tender and chicken is 165°F (74°C).
  7. Remove pan from heat. Let rest 5 minutes. Discard bay leaf. Garnish with parsley and lemon wedges.

Notes

This recipe can be made with boneless chicken thighs, but bone-in gives better flavor.