One Pot Chicken and Rice Recipe

Updated: Mar 5

Ingredients

6 bone-in, skin-on chicken thighs

Salt and black pepper, to taste

1 tbsp dried oregano

½ tsp crushed red pepper (adjust to taste)

2 tbsp extra-virgin olive oil

Zest of 2 lemons

8 garlic cloves, minced

1 yellow onion, finely chopped

2 cups long-grain white rice, rinsed

4 cups (32 oz) chicken broth

¼ cup fresh parsley, roughly chopped (for serving)

Pat the chicken thighs dry and season generously with salt, black pepper, oregano, and crushed red pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken, skin-side down, until golden brown, about 5-7 minutes. Flip and cook for another 3-4 minutes. Remove and set aside.
In the same skillet, add onion and garlic, cooking until softened and fragrant, about 3 minutes. Stir in the lemon zest and olives.
Add the rinsed rice to the skillet, stirring to coat in the aromatics. Pour in the chicken broth and bring to a simmer.
Nestle the seared chicken thighs into the rice mixture, skin-side up. Cover and reduce heat to low. Simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Remove from heat and let rest for 5 minutes. Sprinkle with fresh parsley before serving.