Ingredients
- 4 bone-in, skin-on chicken pieces (drumsticks or thighs)
- 1 cup long-grain rice (like basmati)
- 2 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika or cayenne pepper
- 1 cup mixed vegetables (like carrots and peas)
- 2 tbsp cooking oil
Instructions
- Prep the chicken: Season your chicken with salt, pepper, and a sprinkle of paprika. Let it sit on the counter for about 30 minutes to come to room temperature.
- Sauté aromatics: In a large skillet, heat some oil over medium heat. Add your chopped onion and garlic, sautéing until fragrant and golden, about 3-5 minutes.
- Brown the chicken: Increase heat to medium-high and place the chicken pieces skin-side down in the skillet. Sear them until golden brown, about 6-8 minutes, then flip and brown the other side for another 5 minutes.
- Cook the rice: Once the chicken is nicely browned, sprinkle the rice around the chicken. Pour in the chicken broth, ensuring the rice is fully submerged. Bring it to a gentle boil, then reduce heat to low, cover, and simmer for about 20-25 minutes until the rice is tender and the liquid is absorbed.
- Achieve crunch: As the cooking time nears its end, you’ll want to crank the heat up a little for the last 5 minutes to encourage that magical crunch at the bottom of the pan.
- Rest and serve: Once ready, remove from heat, and allow resting for about 5 minutes. This allows the flavors to settle.
- Garnish and enjoy: Fluff the rice gently with a fork, sprinkle with fresh parsley or your favorite herbs, and serve hot.
Notes
Substitute skinless chicken for a lighter version or use quinoa for a grain alternative. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free