One Pan Chicken and Rice
Ingredients
- 4 bone-in skin-on chicken thighs about 2 lbs total, patted completely dry
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp kosher salt divided, plus more to taste
- 1/2 tsp black pepper freshly ground
- 2 tbsp olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1.5 cups long-grain white rice such as basmati, uncooked
- 2.5 cups low-sodium chicken broth
- 1 tbsp tomato paste
- 1 lemon (half juiced, half cut into wedges for serving)
- 2 tbsp fresh flat-leaf parsley chopped, for garnish
Instructions
- Season the chicken: In a small bowl, combine smoked paprika, cumin, garlic powder, 3/4 tsp salt, and black pepper. Pat the chicken thighs completely dry with paper towels, then rub the spice mixture all over both sides of each piece.
- Sear the chicken: Heat olive oil in a large, deep skillet or braiser with a tight-fitting lid over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear undisturbed for 5 to 6 minutes until the skin is deeply golden and releases easily from the pan. Flip and sear the other side for 2 to 3 minutes. Transfer chicken to a plate and set aside — it will not be cooked through yet.
- Sauté the aromatics: Reduce heat to medium. Pour off all but about 1 tablespoon of the fat in the pan. Add the diced onion and remaining 1/4 tsp salt and cook, stirring occasionally, for 3 to 4 minutes until softened and translucent. Add the minced garlic and tomato paste and cook for 1 minute more, stirring, until fragrant.
- Toast the rice: Add the uncooked rice to the skillet and stir to coat it in the oil, onions, and aromatics. Toast for about 90 seconds, stirring frequently, until the edges of the rice begin to look slightly translucent and smell nutty.
- Add the broth: Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan. Squeeze in the juice of half the lemon. Taste and adjust salt if needed. Bring to a gentle simmer over medium heat.
- Add chicken and simmer: Nestle the seared chicken thighs skin-side up into the rice and broth, making sure the skin sits above the liquid so it stays crisp. Reduce heat to low, cover tightly with the lid, and cook for 20 to 22 minutes without lifting the lid.
- Check doneness: After 20 minutes, check that the rice has absorbed all the liquid and the chicken registers 165°F on an instant-read thermometer inserted into the thickest part of the thigh away from the bone. If the rice needs a few more minutes, replace the lid and cook 3 to 5 minutes longer.
- Rest and serve: Remove the pan from heat and let it rest, lid on, for 5 minutes. Fluff the rice gently around the chicken with a fork, garnish with fresh parsley, and serve with lemon wedges on the side.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet with a splash of broth over medium-low heat, covered, for best results. Variations: Add frozen peas or baby spinach to the rice before covering. For a Mediterranean spin, add olives, sun-dried tomatoes, and finish with feta. Brown rice option: Increase broth to 3 cups and cook time to 45 minutes covered.