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One-Pot Chicken & Rice with Lemon and Herbs
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One-Pot Chicken & Rice with Lemon and Herbs

One-Pot Chicken & Rice with Lemon and Herbs

Serves 4

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 cup long-grain rice (like basmati or jasmine)
  • 2 cups chicken broth
  • Juice and zest of 1lemon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  •  
  • Heat oil in a large pan or Dutch oven (with a lid) over medium-high heat, and sear chicken skin side down, until golden brown (about 5 minutes per side) then remove and set aside
  • In the same pot, add the onion and garlic cook until softened, 2–3 minutes
  • Add the rice, mixing in well a couple minutes to let it toast slightly, then add the stock, lemon juice & zest, salt and pepper
  • Mix well, bring to a boil, place the chicken back on top, reduce heat to low, cover, and cook 20–25 minutes until rice is fluffy and chicken is cooked through – anywhere between 175 & 185
  • I like to remove the chicken, add the parsley & dill, and give the rice a good stir - then serve plated with the chicken

Directions

  1. Heat oil in a large pan or Dutch oven (with a lid) over medium-high heat, and sear chicken skinside down, until golden brown (about 5 minutes per side) then remove and set aside
  2. In the same pot, add the onion and garlic cook until softened, 2–3 minutes
  3. Add the rice, mixing in well a couple minutes to let it toast slightly, then add the stock, lemon juice & zest, salt and pepper
  4. Mix well, bring to a boil, place the chicken back on top, reduce heat to low, cover, and cook 20–25minutes until rice is fluffy and chicken is cooked through – anywhere between175 & 185
  5. I like to remove the chicken, add the parsley & dill, and give the rice a good stir - then serve plated with the chicken

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