Chicken Thighs and Rice (Easy Skillet Recipe)
This chicken thighs and rice recipe delivers juicy bone-in chicken and a delicious rice, all cooked in one pan.
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Ingredients
- 3 tablespoons olive oil, divided
- 6 chicken thighs, bone-in, skin-on
- 1 white onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika, or pinch of saffron threads
- ½ teaspoon salt
- 1 leaf bay, optional
- 1 cup long-grain white rice
- 2 ¼ cups chicken broth, or stock
- ¾ cup frozen peas
Instructions
Brown the chicken thighs:
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken thighs, skin-side down first, and brown for 2 to 3 minutes on each side. You're just searing the skin and underside to a golden brown color, they'll cook fully with the rice. Remove them onto a plate.
Sauté the veggies:
- In the same skillet, heat the remaining oil over medium-high heat. Add the onions, bell peppers, and garlic. Sauté for 3 minutes, until they're a little soft. Then add the paprika or saffron, salt, and the baby leaf, and continue to sauté for another minute or two.
Cook the rice:
- Reduce the heat to medium and stir in the rice. Toast the rice as you stir it into the veggies for about a minute. Add the chicken broth and stir. Place the chicken thighs on top, arranged as you want to cook them.
- Bring to a simmer, cover, and reduce the heat to low. Cook the rice for 25 to 30 minutes. In the last 5, add the peas on top, cover, and finish cooking. The chicken thighs will be cooked at this point, reaching an internal temp of 175F. Turn off the heat, remove the lid to vent out the steam, wait 5 minutes, and serve.
Nutrition
Serving: 1 chicken thigh with rice | Calories: 534kcal | Carbohydrates: 32g | Protein: 29g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 336mg | Potassium: 525mg | Fiber: 2g | Sugar: 3g | Vitamin A: 874IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 2mg
