Golden chicken thighs on top of seasoned rice that drank up all the chicken fat. The kind of meal grandmothers made because it fed four people from one pan and tasted like nothing in a can.
What You Need
- 6 chicken thighs, bone-in, skin-on
- 1.5 cups long grain rice
- 3 cups chicken broth
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
How to Make It
- 1
Preheat oven to 375°F. Pat chicken dry, season both sides with salt, pepper, and paprika. In a large oven-safe skillet, sear skin-side down in 1 tablespoon oil over medium-high for 6 minutes until the skin is deep golden. Flip 2 minutes. Remove.
- 2
Pour off all but 2 tablespoons of fat. Add onion, cook 3 minutes. Add garlic and thyme, stir 60 seconds. Stir in rice to coat in fat and toast 60 seconds.
- 3
Pour in broth, scrape up fond. Nestle chicken skin-side up on top of the rice. Bring to a simmer, cover, and slide into the oven for 25 minutes. Uncover and cook 5 more to re-crisp the skin. Rest 5 minutes before serving.
