One Pot Chicken and Dirty Rice The Chunky Chef from www.thechunkychef.com
Description
This chicken and rice recipe is a classic staple in any chef's life. It's easy to make, delicious, and perfect for any occasion. The chicken is cooked to perfection with a crispy skin, while the rice is fluffy and full of flavor. This recipe is perfect for a family dinner or a dinner party with friends.
Prep Time
The prep time for this recipe is approximately 15 minutes. This includes preparing the chicken, chopping the vegetables, and measuring out the ingredients.
Cook Time
The cook time for this recipe is approximately 45 minutes. This includes cooking the chicken and rice, and letting it rest before serving.
Ingredients
For the chicken: - 4 chicken thighs, bone-in and skin-on - Salt and pepper - 1 tablespoon olive oil - 1 tablespoon butter - 3 cloves garlic, minced - 1 tablespoon thyme leaves For the rice: - 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 cup long-grain white rice - 2 cups chicken broth - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon paprika - 1/4 teaspoon cumin
Equipment
- Large skillet with lid - Cutting board - Chef's knife - Measuring cups and spoons
Method
1. Preheat the oven to 400°F. 2. Season the chicken thighs with salt and pepper. 3. Heat the olive oil and butter in a large skillet over medium-high heat. 4. Add the chicken thighs to the skillet, skin-side down. Cook for 5-7 minutes, until the skin is golden brown and crispy. 5. Flip the chicken thighs over and add the garlic and thyme to the skillet. Cook for an additional 2-3 minutes. 6. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through. 7. While the chicken is baking, prepare the rice. Heat the olive oil in a large skillet over medium heat. 8. Add the onion and garlic to the skillet and cook for 2-3 minutes, until the onion is translucent. 9. Add the diced bell peppers to the skillet and cook for an additional 2-3 minutes. 10. Add the rice to the skillet and stir to coat with the vegetables and oil. 11. Add the chicken broth, salt, black pepper, paprika, and cumin to the skillet. Stir to combine. 12. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. 13. Cook for 18-20 minutes, until the rice is tender and the liquid has been absorbed. 14. Remove the skillet from the heat and let it sit, covered, for 5-10 minutes before serving.
Notes
- To make this recipe gluten-free, use gluten-free chicken broth. - You can use any color of bell pepper in this recipe. - If you don't have a large skillet, you can use a Dutch oven or a large pot with a lid.
- For extra flavor, you can add chopped fresh herbs, such as parsley or cilantro, to the rice before serving. - Make sure to use a large enough skillet or pot to cook the rice, as it will expand as it cooks. - If the chicken skin isn't crispy enough, you can broil it for a few minutes at the end of the cooking time.
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