This dish is perfect for families and is quite comforting. Every piece of food on my kids’ plates is consumed. Additionally, it is a very affordable way to feed a large group or a family. Excellent when paired with broccoli, green beans, or a salad.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 6 (4 ounce) bone-in, skin-on chicken thighs
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- ⅔ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 ½ 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
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
- This recipe works with short- and long-grain rice or other grains such as farro.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 891 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
terrible
Came out perfect and delicious. I used short grain rice as that is all I had in the cupboard. Quick and easy.
I made it just like the she said and it turned out great. I watched the video while making it and she doesn’t say until the end that you need to have your oven preheated to 375. So, I was having to preheat my oven after it was ready to put in the oven. It still turned out great. I did add carrots and celery to the rice.
My family really loved it…served with broccoli…it was perfect.
One word…. Delicious!
Good! I added mushrooms with the onions. My hubby loved it. Better than the old cream of chicken soup recipe; more flavor. Mine needed a bit more liquid. But I used my cast iron skillet since I don’t have a Dutch oven. Set the chicken carefully in the the dish so as not to submerge the top. Came out crispy!
This dish was amazing. So easy to make. That hit of lemon at the end really brightened the rice. I did make a few adjustments.. .. I used bacon fat to crisp the skin, and I used a good 1/2 cup of white wine, then 2.5 cups of broth. We were amazed at all the flavors and creaminess of the rice. I would highly recommend watching the video….she has some great tips for this dish.
followed the recipe used duck fat for the added richness and added potatoes and carrots it was delicious!!!!
I used boneless, skinless thighs but I don’t think that made a difference. Very easy to make and my wife loved how flavorful the rice was.
Wow! Nice recipe!
My family makes something similar….Add saffron when boiling ….adds a wonderful flavor!!!
I liked this dish a lot! I used salt, pepper, onion & garlic powder, and paprika to season the chicken. Seasoned the rice to taste. It came out great! My whole family enjoyed it. I will be making this again.
Absolutely loved the flavor and how juicy the chicken is! My only gripe would be the chicken was not crispy. My fix was I left it in for a few minutes longer on a broil setting and it worked just fine.
It was amazing. I used chicken concentrate with the rice and it was so flavorful. We both love this recipe.
I followed the step by step directions but after baking, the chicken wasn’t crispy even though when I put it in the oven it was…I wonder if you are to cook uncovered, but the instructions didn’t specify It tasted fine and cooked well.
Easy
I’ve made this for years but add a can of cream of mushroom soup,cut back broth to 2 and 1/2 cups and add a packet of dry onion soup,cover and bake covered.
The basic recipe is a great starting point. I used an whole chicken cut up plus 8 wings all bone in. I browned them in peanut oil and olive oil. I browned them in 3 batches. While browning I prepped mushrooms, fresh garlic, bell pepper, shallots, carrots, and parsley. Do everything in order but when it says add garlic after onions add everthing but the parsley. Cook it for a couple minutes add rice stir for 1 minute then boil with stock. I used 2 cups of rice and a quart of stock. Added the chicken over top and stuck it in the oven. After eating i would say go harder with the seasoning i used a cajun seasoning and it worked but i could have put more.
It was a hit! My family loved it!
Great recipe, rice cooked perfectly. Love it.
Changes I used lemon juice 2 TBS . This is so easy to cook, especially when you’re working. Love it, love it!