For extra flavor, try using smoked paprika instead of regular paprika. Ensure chicken thighs are patted dry before searing to achieve maximum crispiness. Feel free to experiment with different herbs such as thyme or rosemary for a unique flavor profile. If you like spicy food, you can add some red pepper flakes to this recipe.
One-Pot Crispy Chicken and Rice
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PREP TIME15 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS298
Elevate your weeknight dinner with this comforting one-pot wonder. Crispy-skinned chicken thighs nestled atop perfectly cooked, flavorful rice – a complete meal crafted with ease and designed to delight the entire family. A guaranteed crowd-pleaser that minimizes cleanup without compromising on taste.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol77 mg
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Fiber2 g
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Protein23 g
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Saturated Fat5 g
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Sodium891 mg
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Sugar1 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 375 degrees F (190 degrees C).
02 Step
Recipe View Heat oil in a large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
03 Step
Recipe View Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
04 Step
Recipe View Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute.
05 Step
Recipe View Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
06 Step
Recipe View Bake in the preheated oven, uncovered, until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
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Zachery Reichert
Mar 18, 2025This is my go-to recipe for a comforting and satisfying meal. Thanks for sharing!
Stefan Dooley
Aug 15, 2024I added some diced carrots and celery to the pot and it was even more delicious!
Michale Gibson
Jul 22, 2024My rice was a little mushy, but I think I just added too much liquid. I'll use less next time.
Zoie Klein
Jun 3, 2024I was skeptical at first, but this one-pot method is genius! The chicken is so crispy and the rice is perfectly cooked.
Clemens Donnelly
Mar 13, 2024The lemon juice is key! It really brightens up the flavors of the dish.
Adrienne Berge
Feb 21, 2024I used brown rice instead of white rice and it turned out great!
Vaughn Huelbechtelar
Aug 28, 2023This recipe is a lifesaver on busy weeknights! My family loves it!