Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 6 bone-in, skin-on chicken thighs (approx. 900g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 medium yellow onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 cup long-grain rice, rinsed (approx. 180g)
  • 2 cups chicken broth (475ml)
  • ½ cup dry white wine (optional) (120ml)
  • 1 lemon, thinly sliced
  • 2 tablespoons chopped fresh parsley (approx. 8g)
  • 1 tablespoon chopped fresh thyme (approx. 4g)
  • 1 bay leaf
  • Optional: Red pepper flakes for a touch of heat

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken, skin-side down, until golden brown and crispy (about 5-7 minutes). Flip and sear for another 2-3 minutes. Remove chicken and set aside.
  2. Add onion and garlic to the pot and cook until softened (about 5 minutes).
  3. Stir in the rinsed rice, chicken broth, and white wine (if using). Bring to a simmer.
  4. Place the seared chicken thighs on top of the rice mixture. Arrange lemon slices around the chicken. Add bay leaf. Cover the pot tightly and reduce heat to low. Simmer for 25-30 minutes, or until the rice is cooked and the chicken is cooked through (internal temperature reaches 165°F / 74°C).
  5. Remove from heat and let rest, covered, for 10 minutes. Discard bay leaf. Fluff the rice with a fork and garnish with fresh parsley and thyme. Serve immediately. This one pot chicken and rice is comfort food at its finest!