Try this comforting chicken and rice that starts on the stovetop and finishes in the oven. Plus, the finished product looks just as good as it tastes!
Course Main Course
Prep Time 30 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr15 minutesmins
Author Sparkle Markets
Equipment
Oven Safe Pot with Lid
Ingredients
4-5bone-in, skin-on chicken thighs
1tbspolive oil
1/2tspsalt
1/2tspfreshly ground black pepper
1/4tspgarlic powder
1onionchopped
1cupcarrotschopped
1cupcelerychopped
1/2cupred pepperchopped
3cloves garlicminced
2 1/4cupslow-sodium chicken broth
1 1/2tbspfresh lemon juice
1 1/3cupslong grain white rice
3tspItalian seasoningdivided
1tsppaprika
3tbspparsleychopped
Instructions
Preheat oven to 400º.
Season chicken with salt, pepper and garlic powder. Heat olive oil a large oven safe pot over medium-high heat. Brown chicken, starting skin side down, for 3 minutes on each side. Transfer to a plate and season with paprika and 1 1/2 tsp. Italian seasoning.
Add onions, carrots, and celery to pot, sauté 3 minutes. Add garlic and cook 1 minute longer. Pour in chicken broth, lemon juice and remaining Italian seasoning and bring mixture to a boil. Add rice into pot once broth reaches a boil, give it a quick stir. Remove from heat, place thighs on top of rice mixture. Cover pot with snug fitting oven safe lid.
Bake in oven until rice is tender and chicken is cooked through, about 35 minutes. Remove thighs from rice, fluff rice with a fork and garnish with chopped parsley. Serve warm.