Description
A 50-minute one-pot meal featuring juicy bone-in chicken thighs, fragrant rice, and savory garlic. Cooked in a Dutch oven, this recipe infuses chicken fat and aromatics into the rice for restaurant-quality flavor with minimal cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup medium grain rice (Calrose or jasmine preferred)
4 minced garlic cloves
2 cups chicken broth (gluten-free as needed)
2 tbsp olive oil or vegetable oil
1 small finely diced yellow onion
1 tsp paprika (smoked preferred)
1 ½ tsp salt (adjust to taste)
Instructions
Heat oil in a Dutch oven over medium-high heat
Pat chicken dry, season with salt and paprika, then brown skin side down for 6-8 minutes. Flip and brown briefly before removing to a plate
Add onions and garlic to the same pot; sauté until translucent (3-5 minutes)
Pour in chicken broth, scraping browned bits from the pot
Return chicken thighs to the pot
Stir in rice, reduce heat to low, cover, and simmer for 25 minutes (do not lift the lid)
Rest uncovered for 5 minutes before fluffing rice with a fork and serving
Notes
Use cast iron or enameled Dutch oven for even heat distribution
Check rice doneness before serving—if still slightly undercooked, simmer an additional 2-3 minutes
Golden crust forms at the bottom of the pot; serve this as a flavorful garnish
Vegetable oil can substitute olive oil for dietary preferences
Nutrition
- Serving Size: 1 serving (1/4 of total recipe)
- Calories: 360
- Sugar: 1g
- Sodium: 2500mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg