Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or chicken breasts, if preferred)
- 1 cup long-grain white rice (you can use brown rice, but adjust cooking time)
- 2 cups chicken broth (low-sodium is ideal)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or fresh if available)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for browning the chicken)
- 1 tablespoon butter (optional, for extra flavor)
- 1/2 cup frozen peas (optional, for added color and nutrients)
- Fresh parsley or cilantro (for garnish)
Instructions
- Preheat the oven: Start by preheating your oven to 375°F (190°C). This temperature is perfect for baking the chicken and ensuring the rice cooks evenly.
- Brown the chicken:
- In a large oven-safe skillet or baking dish, heat 2 tablespoons of olive oil over medium-high heat.
- Pat the chicken thighs dry with a paper towel to ensure crispy skin.
- Season both sides with salt, pepper, paprika, thyme, and rosemary.
- Place the chicken thighs skin-side down in the hot skillet. Let them cook for about 5 minutes until the skin is golden and crispy.
- Flip the chicken and cook for another 3 minutes on the other side. You don’t need to cook the chicken all the way through—just a nice brown on both sides will do.
- Remove the chicken from the skillet and set it aside for a moment.
- Prepare the rice base:
- In the same skillet, add a little more olive oil if needed and sauté the onion and garlic for about 2 minutes until softened and fragrant.
- Add the rice to the skillet and stir to coat the rice in the oil and onion mixture.
- Pour in the chicken broth, and stir to combine everything. Bring the mixture to a simmer, then remove from heat.
- Arrange the chicken:
- Nestle the browned chicken thighs into the rice, skin-side up. This way, the skin stays crisp while baking and flavors the rice.
- If you want, add frozen peas at this point for a pop of color and added flavor.
- Bake the dish:
- Cover the skillet or baking dish tightly with aluminum foil or a lid, and place it in the preheated oven. Bake for 45-50 minutes for chicken thighs (or a little less if using chicken breasts). The chicken should reach an internal temperature of 165°F (74°C).
- During the last 10 minutes of baking, remove the foil to let the chicken skin crisp up.
- Rest and serve:
- Once the chicken is fully cooked and the rice is tender, remove the dish from the oven. Let it rest for about 5 minutes to allow the juices to redistribute.
- Garnish with fresh parsley or cilantro before serving for a burst of color and freshness.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 6
- Calories: 500
- Fat: 15g
- Carbohydrates: 45g
- Protein: 40g