Is there any doubt that classic chicken and rice ranks among the most cherished comfort meals? We don’t think so. To add even more excitement, this rendition is prepared in a single skillet. Here, we opt for bone-in, skin-on chicken thighs that cook alongside the rice, ensuring tender chicken every time. A brief broil results in perfectly crispy skin and adds a delightful crunch to the rice and veggies.
Ingredients
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2 tablespoons canola oil
4 to 6 bone-in, skin-on chicken thighs (about 6 ounces each)
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
3 stalks celery (about 9 ounces), sliced 1/4-inch thick
2 large shallots (about 4 ounces), finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh oregano leaves, chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice
1 cup long-grain rice
2 cups low-sodium chicken stock
1 tablespoon chopped fresh chives
1: In a large skillet over medium-high heat, warm 1 tablespoon of oil. Season the chicken with paprika, 1 teaspoon of salt, and a few twists of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook without disturbing until the skin turns golden but not overly dark, about 4 to 5 minutes. Using a metal spatula, transfer the chicken to a plate and add the remaining 1 tablespoon of oil to the skillet.
2:Add the carrots, celery, and shallots to the skillet and cook, occasionally stirring, until they soften but haven’t yet begun to brown, approximately 4 to 5 minutes. Incorporate the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon of salt, and a few twists of pepper. Cook until the aroma of the garlic starts to emerge, around 1 minute. Mix in the rice and let it cook undisturbed until it lightly browns, about 2 minutes. Pour in the stock, add another 1/2 teaspoon of salt, and stir to blend. Then, return the chicken thighs to the pan, skin-side up. Bring the liquid to a boil, cover, reduce the heat to a simmer, and cook until the rice is tender and the chicken is fully cooked, typically taking 15 to 20 minutes. In the meantime, preheat the broiler.
3:Take off the lid from the pan and broil until the chicken skin turns crispy and golden, for about 2 to 3 minutes. Then, garnish with chopped chives.
This recipe has been revised and may vary from its initial publication or airing.
