One-Pot Chicken and Rice

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1.5 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1.5 cups long-grain white rice, rinsed
• 2.5 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Pat the chicken thighs dry and season all over with 1 teaspoon of the salt, the pepper, and paprika. A dry, well-seasoned surface is what allows deep browning in the next step.
2. Heat the olive oil in a large, deep skillet with a tight-fitting lid over medium-high heat until shimmering. Place the thighs skin-side down and sear for 6 to 7 minutes without moving them, until the skin is deeply golden and releases easily from the pan.
3. Flip the thighs and sear the other side for 3 minutes, then remove them to a plate; they do not need to be cooked through yet since they will finish cooking on top of the rice.
4. Pour off all but about 2 tablespoons of the rendered fat from the skillet. Add the onion and carrots, and cook over medium heat for 5 minutes, stirring occasionally, until the onion softens and turns translucent.
5. Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.
6. Add the rinsed rice to the skillet and stir to coat every grain in the fat, toasting it for 1 to 2 minutes; this step, called toasting, helps the rice cook up fluffy rather than mushy.
7. Pour in the chicken broth and add the remaining 1/2 teaspoon salt, thyme, and bay leaf, stirring to combine and scraping up any browned bits from the bottom of the pan.
8. Bring the liquid to a simmer, then nestle the seared chicken thighs skin-side up on top of the rice, along with any juices that collected on the plate.
9. Cover the skillet tightly with a lid, reduce the heat to low, and simmer undisturbed for 25 minutes; avoid lifting the lid during this time, since escaping steam is what cooks the rice.
10. After 25 minutes, check a chicken thigh with an instant-read thermometer inserted near the bone; it should read 165F, and the rice should be tender with the liquid fully absorbed. If the rice still has liquid pooling, re-cover and cook another 5 minutes.
11. Remove from heat and let the skillet sit covered for 5 minutes to let the rice finish steaming and settle. Discard the bay leaf, fluff the rice gently around the chicken with a fork, garnish with parsley, and serve straight from the skillet.

Nutrition

Calories	510
Protein	32.0 g
Fat	24.0 g
Carbs	42.0 g
Fiber	2.0 g
Sodium	720 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.