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Everyday Kitchen

Weeknight · 40 min

Weeknight Chicken and Rice

Bone-in thighs braise on top of the rice so the grains cook in the drippings. It's the kind of dinner that works every single time.

You'll need

  • 6 bone-in, skin-on chicken thighs
  • 1 1/2 cups long-grain white rice, rinsed
  • 2 1/4 cups chicken broth
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • Salt and black pepper
  • 1 tbsp neutral oil
  • Chopped parsley, to finish

Steps

  1. Season the chicken generously with salt, pepper, and paprika.
  2. Heat the oil in a lidded skillet over medium-high. Brown the thighs skin-side down for 6–7 minutes, then flip for 2 minutes. Set aside.
  3. Pour off all but 1 tablespoon of fat. Cook the onion until soft, about 4 minutes; add the garlic for the last 30 seconds.
  4. Stir in the rice to coat, add the broth, and nestle the chicken on top, skin up.
  5. Cover, reduce to low, and cook 20 minutes. Rest 10 minutes off the heat before lifting the lid. Scatter with parsley.

Resist peeking while it cooks — the trapped steam is what finishes the rice.