Description
A cozy, flavorful one-pot meal featuring tender chicken thighs cooked with aromatic herbs and golden rice, all simmered together for a comforting and satisfying dish.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon turmeric (for golden color)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down until golden brown, about 5-7 minutes. Flip and sear the other side for 3 minutes, then remove and set aside.
- In the same pot, add diced onion and cook until softened, about 3-4 minutes. Add minced garlic, dried thyme, dried rosemary, and turmeric, stirring for 1 minute until fragrant.
- Stir in the rice, coating it with the oil and spices. Pour in the chicken broth and bring to a simmer. Return the chicken thighs to the pot, skin-side up, nestling them into the rice.
- Cover the pot, reduce heat to low, and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through. Let it rest, covered, for 5 minutes off the heat.
- Fluff the rice gently with a fork, garnish with fresh parsley, and serve warm directly from the pot.
Notes
You can customize the seasonings to taste.