Ingredients
Scale
- 4–5 bone-in, skin-on chicken thighs (or boneless if preferred)
- 1.5 cups long-grain white rice (Basmati or Jasmine work best)
- 2.5 cups low-sodium chicken broth
- 2 tablespoons olive oil or melted butter
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or thyme
- 1 teaspoon salt (plus more for seasoning chicken)
- 1/2 teaspoon black pepper
- Optional: 1 cup frozen peas or chopped carrots
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Rinse the rice under cold water in a fine-mesh strainer until the water runs clear; this removes excess starch and ensures the rice stays fluffy. Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and half of the smoked paprika. In a large oven-safe skillet or a 9×13 inch baking dish, spread the rinsed rice in an even layer. Scatter the minced garlic and diced onions over the rice.
- In a medium bowl or measuring jug, whisk together the chicken broth, olive oil (or butter), the remaining smoked paprika, oregano, salt, and pepper. If you are using vegetables like peas or carrots, stir them into the dry rice now. Carefully pour the broth mixture over the rice in the baking dish. Stir gently to ensure the seasonings and aromatics are distributed evenly throughout the rice layer.
- Place the seasoned chicken thighs on top of the rice and liquid. If you want extra crispy skin, you can sear the chicken in a pan for 3 minutes per side before placing it on the rice. Cover the dish very tightly with a lid or a double layer of aluminum foil. It is vital that no steam escapes during the baking process. Place the dish in the center of the oven and bake for 35 minutes. After 35 minutes, remove the foil and bake for another 10 to 15 minutes to allow the chicken skin to crisp up and the rice to finish absorbing the liquid.
- Remove the dish from the oven. Let it sit, covered loosely, for 5 to 10 minutes. This resting period allows the moisture to redistribute, making the rice even fluffier. Remove the chicken temporarily to a plate and fluff the rice with a fork. Garnish with fresh chopped parsley and serve the chicken right on top of the fluffy rice bed.
- Cook Time: 60 minutes