In a large bowl mix together 1 TBSP of the olive oil, 1 tsp salt, and 1/2 tsp black pepper.
Add the chicken thighs to the bowl then flip them around a few times to coat in the oil.
Heat a dutch oven over medium-high heat then add the chicken, skin-side down, into the pot and cook until browned, about 6 minutes.
Flip the chicken thighs over and cook the other side for about 3 more minutes.
Transfer the chicken to a plate and set aside.
Keep the pot over medium-high and add the onion and the garlic and cook, stirring often, until the onion has softened a bit, about 3 minutes.
Stir in the rice, water and 1/4 tsp salt then use a wooden spoon or spatula to scrape the bottom of the pot to release any stuck on bits.
Place the chicken back into the pot, skin-side up, and bring the water to a boil.
When the water begins to boil place a lid on the pot and reduce the heat to medium-low then simmer for 10 minutes without removing the lid.
Turn off the heat and let the chicken and rice sit on the stove, making sure to keep the lid on, for 15 minutes.
Transfer the chicken to a serving plate then fluff the rice with a fork. Season the rice with additional salt & pepper if needed then serve with the chicken thighs.
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