Ingredients
Scale
- 1.5 lbs Bone-in, Skin-on Chicken Thighs (approx. $6.50)
- 2 cups Long Grain White Rice (approx. $1.00)
- 1 large Yellow Onion, diced (approx. $0.75)
- 3 cloves Garlic, minced (approx. $0.25)
- 1 bag (12 oz) Frozen Peas and Carrots (approx. $1.50)
- 4 cups Chicken Broth, made from bouillon (approx. $0.50)
- 2 tablespoons Vegetable Oil (pantry staple)
- 1 tablespoon Smoked Paprika (pantry staple)
- 1 teaspoon Dried Thyme (pantry staple)
- Salt and Black Pepper to taste
Instructions
- Step 1: Preparation – Start by preheating your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels to ensure the skin gets crispy. Season both sides of the chicken generously with salt, black pepper, and half of the smoked paprika. Dice your onion and mince the garlic. Rinse the white rice under cold water until the water runs clear to remove excess starch, which prevents the rice from becoming gummy.
- Step 2: Searing the Chicken – Heat the vegetable oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the hot pan. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear for another 3 minutes. Remove the chicken from the pan and set it aside on a plate; it will finish cooking in the oven later.
- Step 3: Sautéing and Deglazing – In the same pan, leave about two tablespoons of the rendered chicken fat (discard the rest if there is too much). Add the diced onions and sauté for 3-4 minutes until translucent. Add the garlic, dried thyme, and the remaining paprika, stirring for one minute until fragrant. Pour in the rinsed rice and stir constantly for 2 minutes to “toast” the grains, which adds a nutty depth to the final dish.
- Step 4: Combining and Simmering – Pour the chicken broth into the pan, using a wooden spoon to scrape up any browned bits from the bottom—that is where the flavor lives! Stir in the frozen peas and carrots. Bring the liquid to a gentle simmer. Once simmering, nestle the seared chicken thighs back into the rice mixture, ensuring the crispy skin remains above the liquid line.
- Step 5: Baking – Cover the skillet with a tight-fitting lid or a piece of heavy-duty aluminum foil. Place the pan in the preheated oven and bake for 25-30 minutes. Check the rice at the 25-minute mark; it should be tender and the liquid should be fully absorbed. If the chicken hasn’t reached an internal temperature of 165°F, leave it in for another 5 minutes. Remove from the oven and let it rest, covered, for 5 minutes before serving.
- Cook Time: 60 minutes