Chicken
One-Pot Chicken and Rice
Browned chicken thighs baked over fluffy, savory rice with carrots and peas, all in one pot.
- Prep
- 15 mins
- Cook
- 55 mins
- Total
- 1 hr 10 mins
- Serves
- 6
- Level
- Easy
The rice cooks in the same broth that the chicken browns in, soaking up every bit of flavor. Bone-in thighs stay juicy during the oven time and crisp on top. Keep the lid on and resist stirring so the rice cooks evenly.
Ingredients
Serves 6
Directions
- Heat the oven to 375°F (190°C). Pat the chicken dry and season with 1 teaspoon of the salt, the pepper and the paprika.
- Heat the oil in a large oven-safe Dutch oven over medium-high heat. Place the chicken skin side down and cook 6 to 7 minutes, until deep golden. Flip, cook 2 minutes, and transfer to a plate. Pour off all but 1 tablespoon of fat.
- Cook the onion and carrots in the pot for 4 minutes, until softened. Stir in the garlic for 30 seconds.
- Add the rice and stir for 1 minute to coat it in the fat. Pour in the broth, add the thyme and remaining salt, and scrape up the browned bits. Bring to a simmer.
- Set the chicken on top of the rice, skin side up. Cover tightly and bake for 30 minutes.
- Uncover and bake 10 more minutes, until the liquid is absorbed, the skin is crisp, and the chicken reads 175°F (80°C) in the thickest part; it must be at least 165°F (74°C).
- Scatter the peas over the rice, cover, and let the pot rest 10 minutes off the heat. Fluff the rice, sprinkle with parsley and serve.
Tips and make-ahead notes
- Use a pot with a tight lid; if yours fits loosely, cover with foil first.
- Do not use instant or parboiled rice without adjusting the liquid; follow the package ratio.
- Leftovers keep 3 days in the fridge. Add a splash of water when reheating.
Nutrition per serving
- Calories
- 540
- Carbohydrates
- 50g
- Protein
- 32g
- Fat
- 24g
- Fiber
- 3g
- Sodium
- 710mg
Estimated. Values change with brands, portion sizes and substitutions.
