Chicken and Rice

Chicken and Rice

August 31, 2024 | servings: 4 | time: 2h

Ingredients

  • 2 tsp smoked sweet paprika
  • 2 tsp dried thyme leaves
  • salt and pepper
  • 1 tsp lemon zest
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 2 tbsp butter, divided
  • 6 to 8 chicken thighs, bone-in and skin-on
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 3 stalks celery, chopped into 1/2-inch chunks
  • 1 cup basmati rice
  • 1 3/4 cup chicken stock
  • olive oil cooking spray (optional)
  • 2 tbsp finely chopped parsley, for garnish

Directions

  1. Preheat the oven to 350 F.
  2. In a small bowl, combine the paprika, thyme, salt and pepper, lemon zest, onion powder, and garlic powder. Set aside.
  3. In a large ovenproof skillet or braiser over medium-high heat, warm the oil and 1 tablespoon of the butter. Add the chicken thighs, skin side down, and sear on all sides until golden brown, about 3 to 4 minutes per side. Transfer to a plate and cool slightly. Remove all but 1 tablespoon of the fat from the skillet.
  4. Place the skillet over medium heat. Add the onions and saute until they just start to soften, about 10 minutes. Add the garlic and stir for another minute. Add the celery and 1 teaspoon each of salt and pepper. Cook until softened, about 3 minutes.
  5. Meanwhile, once the chicken thighs have cooled, pat away any remaining fat and rub the seasoning mix into all sides.
  6. Add the rice and remaining butter to the skillet and stir to coat. Place the chicken evenly on top of the rice. Pour the stock and 1/2 cup of water around and between the chicken thighs, but not over them. Increase the heat to medium-high and bring to a simmer. Let it bubble for 30 seconds. Cover with a lid or seal tightly with foil and bake in the center of the oven for 35 minutes.
  7. If you want crispy skin, spray the chicken with a little olive oil cooking spray. Bake until the liquid is absorbed and the internal temperature reaches 165 F, about 10 minutes. Remove from the oven and let stand for 5 minutes. Gently fluff the rice around the chicken and garnish with parsley.

Note

  • Searing the meat without seasonings ensures that the seasonings don't burn onto the skin or into the pan.