Description
This One Pot Chicken Thighs and Rice recipe offers a comforting, flavorful meal combining tender, crispy chicken thighs with perfectly cooked, aromatic rice all made in one pot. Ideal for a hassle-free dinner, this dish features savory seasonings and a simple cooking process using your oven and stovetop.
Ingredients
Scale
Chicken and Seasonings
- 5 bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes (optional)
Cooking Ingredients
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 cup short-grain white rice, uncooked
- 2 cups chicken broth
Garnish
- Parsley or green onions for garnish (optional)
Instructions
- Preheat and Season: Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels and transfer them to a bowl. In a small bowl, combine salt, black pepper, red pepper flakes (if using), onion powder, and garlic powder. Sprinkle the seasoning mix over the chicken thighs and rub it in evenly to coat each piece thoroughly.
- Sear the Chicken: Heat olive oil in a Dutch oven or cast-iron skillet over medium heat. Place the chicken thighs skin-side down and cook for 6 minutes until the skin is nicely browned and crisp. Flip the chicken and cook for another 6 minutes on the other side. Remove the chicken from the pot and set aside.
- Sauté Garlic and Rice: Add the minced garlic to the pot and cook for about 30 seconds to release its aroma. Add the uncooked white rice and cook for 1-3 minutes, stirring frequently, until the rice is lightly browned and toasted, which enhances its flavor.
- Add Broth and Prepare for Baking: Pour in the chicken broth and stir to combine with the rice. Place the seared chicken thighs on top of the rice mixture, skin-side up, ensuring even distribution.
- Bake Covered and Uncovered: Cover the pot with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10 minutes. This step allows the chicken skin to crisp further while ensuring the chicken reaches an internal temperature of 165°F (74°C) and the rice cooks through to tender perfection.
- Garnish and Serve: Once cooked, garnish with chopped parsley or green onions if desired. Serve hot as a complete and satisfying meal.
Notes
- Make sure to pat chicken dry before seasoning to get a crispy skin.
- Use a heavy-bottomed Dutch oven or cast-iron skillet for even heating and great searing.
- Check internal temperature of chicken to ensure it reaches 165°F for safety.
- Short-grain white rice is preferred for its tender and slightly sticky texture; adjust broth amount if using different rice types.
- Optional red pepper flakes add a subtle heat, adjust according to preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
