Recipes Meat and Poultry Chicken Chicken Thigh Recipes One-Pot Crispy Chicken and Rice 4.6 (62) 59 Reviews 10 Photos This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad. Recipe by Nicolemcmom Updated on October 3, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Saved! View All Saved Items Rate Print Share Add Photo 10 10 10 10 Prep Time: 15 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 6 (4 ounce) bone-in, skin-on chicken thighs 1 ½ teaspoons kosher salt, divided ¾ teaspoon ground black pepper 1 tablespoon unsalted butter ⅔ cup finely chopped yellow onion 2 cloves garlic, minced 1 ½ cups uncooked long-grain rice 3 cups chicken stock, divided, or more to taste 1 tablespoon finely chopped flat-leaf parsley 1 medium lemon, cut into wedges Directions Preheat the oven to 375 degrees F (190 degrees C). Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Bake in the preheated oven 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. Dotdash Meredith Food Studios Recipe Tip This recipe works with short- and long-grain rice or other grains such as farro. I Made It Print Nutrition Facts (per serving) 413 Calories 17g Fat 42g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 413 % Daily Value * Total Fat 17g 21% Saturated Fat 5g 25% Cholesterol 77mg 26% Sodium 891mg 39% Total Carbohydrate 42g 15% Dietary Fiber 2g 6% Total Sugars 1g Protein 23g Vitamin C 15mg 77% Calcium 44mg 3% Iron 3mg 18% Potassium 290mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved