Description
A cozy, flavorful one-pot meal featuring tender chicken thighs and fragrant herb rice, all cooked together for a comforting and easy dinner.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon turmeric (for golden color)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Season chicken thighs with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken, skin-side down, and sear until golden brown, about 5-6 minutes per side. Remove and set aside.
- In the same pot, add diced onion and cook until softened, about 3-4 minutes. Add minced garlic, thyme, rosemary, and turmeric, stirring for 1 minute until fragrant.
- Stir in rice, then pour in chicken broth. Bring to a simmer. Return chicken thighs to the pot, nestling them into the rice. Cover, reduce heat to low, and cook for 20-25 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff rice gently with a fork, garnish with fresh parsley, and serve warm.
Notes
You can customize the seasonings to taste.