Description
A comforting one-pot meal with tender chicken and fluffy rice, cooked together in savory broth. Perfect for busy weeknights with minimal cleanup and maximum flavor.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup long-grain white rice
1 medium onion, chopped
3 garlic cloves, minced
2 celery stalks, diced
1 carrot, finely chopped
2 cups low-sodium chicken broth
2 cups water
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
2 tbsp olive oil
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium-high heat.
Brown chicken thighs on both sides; remove and set aside.
Add onions, garlic, celery, and carrots to the pot; sauté until fragrant.
Stir in rice, broth, water, thyme, rosemary, and bay leaf.
Return chicken to the pot, season with salt and pepper, and bring to a boil.
Reduce heat to low, cover, and simmer for 35–40 minutes until rice is tender and chicken is fully cooked.
Let rest for 5 minutes before serving.
Notes
Chicken skin crisps up beautifully in this method; avoid flipping it too much while cooking.
Add spinach or peas during the last 5 minutes of cooking for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: American