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
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
6
Ingredients
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.
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.
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