One-Pot Crispy Chicken and Rice
One-Pot Crispy Chicken and Rice
Ingredients
For the Chicken and Rice
- 4 bone-in, skin-on chicken thighs
- 4 ounces chicken skin, extra, roughly chopped
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 2 1/2 cups chicken broth
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously with salt and black pepper on both sides. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
⏱️ 5 min
- 2
Place the chicken thighs skin-side down in the hot pot. Cook for 8-10 minutes, or until the skin is deeply golden brown and crispy. Remove the chicken thighs from the pot and set aside on a plate, leaving the rendered fat in the pot.
⏱️ 10 min
- 3
Add the extra chopped chicken skin to the pot with the rendered fat. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until the chicken skin is very crispy and golden. Remove the crispy skin pieces with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of rendered fat in the pot, draining any excess.
⏱️ 7 min
- 4
Add the diced onion to the pot and cook over medium heat for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 5
Stir in the rinsed rice, ensuring it's well coated with the fat and aromatics. Cook for 1-2 minutes, stirring constantly.
⏱️ 2 min
- 6
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed.
⏱️ 3 min
- 7
Carefully place the seared chicken thighs, skin-side up, on top of the rice. Do not stir the rice after adding the chicken. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
⏱️ 25 min
- 8
Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to steam and become fluffy.
⏱️ 5 min
- 9
Fluff the rice gently with a fork. Garnish with the reserved crispy chicken skin pieces and fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Crispy Chicken and Rice
For the Chicken and Rice
- 4 bone-in, skin-on chicken thighs
- 4 ounces chicken skin, extra, roughly chopped
- 1 1/2 cups long-grain white rice, rinsed until water runs clear
- 2 1/2 cups chicken broth
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously with salt and black pepper on both sides. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
⏱️ 5 min - 2
Place the chicken thighs skin-side down in the hot pot. Cook for 8-10 minutes, or until the skin is deeply golden brown and crispy. Remove the chicken thighs from the pot and set aside on a plate, leaving the rendered fat in the pot.
⏱️ 10 min - 3
Add the extra chopped chicken skin to the pot with the rendered fat. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until the chicken skin is very crispy and golden. Remove the crispy skin pieces with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of rendered fat in the pot, draining any excess.
⏱️ 7 min - 4
Add the diced onion to the pot and cook over medium heat for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 5
Stir in the rinsed rice, ensuring it's well coated with the fat and aromatics. Cook for 1-2 minutes, stirring constantly.
⏱️ 2 min - 6
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed.
⏱️ 3 min - 7
Carefully place the seared chicken thighs, skin-side up, on top of the rice. Do not stir the rice after adding the chicken. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
⏱️ 25 min - 8
Once cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to steam and become fluffy.
⏱️ 5 min - 9
Fluff the rice gently with a fork. Garnish with the reserved crispy chicken skin pieces and fresh chopped parsley before serving.
⏱️ 3 min