This chicken and rice skillet is amazing. First of all, you must start cooking more chicken thighs. If you don’t have something big enough just cook the chicken and prep the rice in any pan, then assemble the skillet in a baking dish. Will turn out just the same.
Cook the chicken thighs 4 at a time over high heat until they are nice and golden brown, about 4 minutes per side. Transfer the chicken thighs to a platter to rest while you get the rice ready.
Discard all but 1 tsp fat from the pan. Add in the onions and cook until they just start to turn translucent about 5 minutes. Add in the garlic and cook for 1 minute until it is fragrant. Next, add 2 cups of white rice. Add in 4 cups chicken broth.
Add the chicken thighs back in. Put them skin side up. This is important! Otherwise, the skin won’t stay crispy. Cook in a preheated 400-degree oven until the rice has absorbed all the liquid and the chicken is cooked through about 35 minutes.
- One tablespoon of olive oil
- 1 1/2 tablespoons of sweet Hungarian-style paprika
- One tablespoon of kosher salt
- One tablespoon of black pepper
- Four chicken thighs, bone-in and with skin
- Three cloves of garlic, pressed
- One red onion, chopped
- One carrot, peeled and chopped
- One celery stalk, chopped
- One cup of rice
- 1 1/2 cups of chicken broth
- Parsley, for garnish
- Heat oil in a cast-iron skillet. Preheat oven to 400°F.
- In a small bowl, mix paprika, salt, and pepper. Use mixture to coat chicken thighs. Cook chicken thighs for four minutes per side. Remove chicken thighs from skillet.
- Add garlic, onion, carrot, and celery to skillet. Cook until onion becomes translucent. Stir in rice for two minutes. Pour in chicken broth. Bring to a simmer.
- Return chicken thighs to skillet, skin-side up, and return to a simmer.
- Place skillet into the oven. Bake between 35 to 45 minutes until rice is done.
- Turn on broiler, and broil until chicken skin becomes crispy.
- Remove from oven. Let sit for five minutes. Garnish with chopped parsley.