One Pot Chicken and Rice

Ingredients

• 6 bone-in, skin-on chicken thighs (1150 g)
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium yellow onion (150 g), chopped
• 3 cloves garlic (9 g), minced
• 1 cup basmati or long-grain white rice (200 g), rinsed
• 3 cups low-sodium chicken broth (720 g)
• 1 cup frozen peas (135 g), optional
• 2 tablespoons chopped fresh parsley

Instructions

1. Season. Mix the paprika, Italian seasoning, garlic powder, onion powder, salt and pepper in a small bowl; reserve 1 teaspoon for the rice. Pat the thighs dry with a paper towel and coat them with the rest.
2. Sear. Heat the oil in a Dutch oven or deep skillet over medium-high. Sear the thighs skin side down 3 to 4 minutes, then 3 minutes on the other side, with space between them so the skin browns. Move to a plate; they finish later.
3. Build the base. Lower to medium. Cook the butter and onion in the drippings 4 to 5 minutes, add the garlic for 30 seconds, then stir in the rice and reserved seasoning and toast 1 to 2 minutes.
4. Simmer. Add the broth, scrape the bottom, and bring to a boil. Set the thighs skin side up into the rice in a single layer. Cover, reduce to medium-low, and simmer 20 minutes without opening.
5. Rest and serve. Check that the liquid is absorbed and the thickest thigh reads 175°F. Turn off the heat and rest, covered, 10 minutes. Add the peas, fluff the rice, top with the thighs and parsley.

Notes

• Cook time covers the sear, the onion and rice, the 20-minute covered simmer and the 10-minute rest.
• Boneless thighs: simmer 15 minutes instead of 20.
• Rinse the rice until the water runs clear or the pot turns gluey.