Crispy Chicken and Rice in One Pot

Ingredients List

• 1 tablespoon olive oil

• 6 (4 ounce) bone-in, skin-on chicken thighs

• 1 ½ teaspoons kosher salt, divided

• ¾ teaspoon ground black pepper

• 1 tablespoon unsalted butter

• ⅔ cup finely chopped yellow onion

• 2 cloves garlic, minced

• 1 ½ cups uncooked long-grain rice

• 3 cups chicken stock, divided, or more to taste

• 1 tablespoon finely chopped flat-leaf parsley

• 1 medium lemon, cut into wedges

Cooking Instructions

Heat oil in a large Dutch oven over medium-high heat. Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of pepper, coating them evenly.

Place the chicken thighs in the Dutch oven, skin-side down. Cook without moving them until the skin turns golden and crisp, about 5 minutes. Flip the chicken and cook for an additional 3 minutes. Transfer to a plate and set aside. The chicken will not be fully cooked at this stage.

Melt butter in the drippings, then add the onion. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic and cook for 1 minute. Stir in the rice, coating the grains in the drippings and lightly toasting them for about 1 minute.

Pour in 3 cups of stock along with the remaining salt and pepper. Bring the mixture to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the Dutch oven. Place the chicken thighs on top of the rice.

Bake in the preheated oven until the liquid has been absorbed and the chicken is fully cooked, about 45 to 55 minutes. If the liquid evaporates before the rice and chicken are done, add the remaining stock. Garnish with parsley and drizzle with lemon juice.

Cooking Tip

Nutritional Information (per serving)