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Crispy Chicken and Rice

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PREP TIME
15 min
COOKING TIME
65 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner
Crispy Chicken and Rice
Ingredients
  • 1 tablespoon olive oil
  • 6 (4 ounce) bone-in, skin-on chicken thighs
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 2/3 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked long-grain rice
  • 3 cups chicken stock, divided, or more to taste
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 medium lemon, cut into wedges
Instructions
1
First, preheat your oven to 375 degrees F (190 degrees C).
2
To begin cooking, heat a generous amount of oil in a large Dutch oven over medium-high heat. Season the chicken thighs evenly with 1 teaspoon of salt and 1/2 teaspoon of pepper.
3
Next, place the chicken skin-side down in the Dutch oven and allow it to cook undisturbed until it reaches a golden crisp state, which should take about 5 minutes. Flip the chicken over and cook for an additional 3 minutes before transferring it to a plate and setting it aside.
4
The chicken is not yet fully cooked at this stage, so please proceed with caution.
5
Now, add a pat of butter to the remaining oil in the Dutch oven and let it melt. Add an onion to the pot and cook, stirring frequently, until it becomes translucent, which should take around 3 minutes. Add a clove of garlic and cook for an additional minute.
6
Add the rice to the pot, stirring constantly to coat the grains in the oil and lightly toast them, about 1 minute.
7
Stir in 3 cups of stock, along with the remaining salt and pepper. Bring the mixture to a boil.
8
Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven, as these will add flavor to your dish.
9
Place the chicken thighs over the rice and continue cooking in the preheated oven until all liquid has been absorbed and the chicken is cooked through, 45 to 55 minutes.
10
If all liquid has been absorbed before the rice and chicken are cooked through, add an additional 1/2 cup of stock.
11
Finally, sprinkle some parsley over the top and squeeze a bit of lemon juice over the dish to complete your meal.