Description
A comforting one-pot dinner featuring crispy chicken thighs and tender long-grain rice cooked together in a Dutch oven.
Ingredients
- 4 chicken thighs, bone-in, skin-on recommended
- 1 cup long-grain white or jasmine rice
- 2 cups chicken broth (low-sodium if preferred)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 teaspoon smoked or sweet paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Pat chicken dry and season both sides with salt, pepper, and paprika.
- Heat olive oil in a heavy Dutch oven over medium heat until shimmering.
- Add chicken skin-side down. Brown for 5–7 minutes per side until a deep golden color.
- Remove browned chicken to a plate and leave browned bits in the pot.
- Reduce heat slightly and add onion and bell pepper; sauté for 4–5 minutes until softened.
- Add garlic and cook for 30–45 seconds until fragrant.
- Stir in rice and cook for 1–2 minutes, stirring constantly.
- Pour in chicken broth and bring to a boil, scraping up browned bits with a wooden spoon.
- Return chicken thighs to the pot, skin-side up, cover, and simmer for 30–35 minutes.
- Remove from heat and let pot rest, covered, for 5–10 minutes. Garnish with chopped parsley and serve.
Notes
For a brothy variation, increase broth to 2 1/2–3 cups if using brown rice and extend simmer time to 40–45 minutes. Use a thermometer for safe chicken cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American