Description
A comforting one-pan meal with tender chicken and flavorful rice, baked to perfection.
Ingredients
Scale
For the Crust:
- 4 chicken thighs (bone-in, skin-on)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Season chicken thighs with salt, pepper, paprika, and thyme. Brown chicken on both sides, about 3-4 minutes per side. Remove chicken and set aside.
- In the same skillet, sauté onion and garlic until softened, about 2 minutes. Add rice and stir to coat with oil.
- Pour in chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer.
- Return chicken thighs to the skillet, skin side up. Cover tightly with foil or a lid and bake for 30 minutes.
- Remove cover and bake for an additional 10 minutes to crisp the chicken skin. Let rest for 5 minutes before serving.
Notes
You can customize the seasonings to taste.