The most delicious chicken with rice
Votes: 69
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This recipe cooks chicken and rice in one skillet. It's luxurious and perfect for a family dinner or a holiday feast. It uses whole chicken thighs with skin and bones, which will cook along with the rice, resulting in juicy, crispy skin. The dish also features plenty of vegetables and spices. Everything is first fried in a skillet, then poured with broth and simmered until done. Once the chicken and rice are cooked, place them in the oven for a few minutes and grill until golden brown all over.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4-6 chicken thighs with skin and bones (about 170 g each)
- 2 tbsp. l. rapeseed oil (canola)
- 0.5 tsp paprika
- 4 medium carrots (about 340 g), cut into 0.5 cm thick circles.
- 3 stalks celery (about 250 g), cut into 0.5 cm thick slices.
- 2 large shallots (about 110 g), finely diced
- 2 cloves garlic, crushed
- 1 tbsp fresh thyme leaves, chopped
- 1 tbsp fresh oregano leaves, chopped
- 2 teaspoons finely grated lemon zest + 1 tablespoon lemon juice
- 1 cup long grain rice
- 4 cups lightly salted chicken broth
- 1 tbsp chopped fresh chives
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Recipes with similar ingredients: chicken thighs, long-grain rice, carrot, celery, lemon zest, chives, thyme, oregano, paprika
Cooking the dish according to the recipe:
- Preheat the oven to broil. Heat 1 tablespoon oil in a large skillet over medium-high heat. In a large bowl, combine the chicken with the paprika, 1 teaspoon salt, and a few freshly ground black pepper. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Using a metal spatula, transfer the chicken to a plate and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery, and shallots to the skillet and cook, stirring occasionally, until softened but not yet golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt, and a few freshly ground black pepper and cook just until the garlic is fragrant, about 1 minute. Stir in the rice and cook, undisturbed, until lightly toasted, about 2 minutes.
- Pour in the broth, add 0.5 teaspoon of salt, and stir to distribute evenly, then return the chicken thighs to the pan, skin side up. Bring the liquid to a boil, cover, reduce the heat, and simmer until the rice is tender and the chicken is cooked through, 15-20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with chives.
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