Description
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.
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
Instructions
- 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.
- 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.
- 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. 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.
- 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.
Servings: 6