Go Back

Classic Chicken and Rice - Comforting, Simple, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces; boneless works too, but adjust time)
  • 1.5 cups long-grain white rice (such as jasmine or basmati, rinsed)
  • 3 cups low-sodium chicken broth (or water, plus more as needed)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, diced (optional but nice for sweetness)
  • 1 celery stalk, diced (optional for aroma)
  • 2 tablespoons olive oil (or a mix of olive oil and butter)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1 bay leaf (optional, but adds depth)
  • Juice of 1/2 lemon (optional, for brightness)
  • 2 tablespoons chopped fresh parsley (optional for garnish)

Method
 

  1. Prep the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and half the paprika. Dry skin and even seasoning help you get a crisp, golden sear.
  2. Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs mostly clear. This removes excess starch and keeps the rice fluffy instead of gummy.
  3. Sear the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil. Place chicken skin-side down and cook without moving for 5–7 minutes until deeply browned. Flip and sear the other side for 2–3 minutes. Transfer the chicken to a plate.
  4. Sauté aromatics: Reduce heat to medium. Add onion, carrot, and celery to the pan. Cook for 3–4 minutes, stirring and scraping up browned bits. Add garlic and cook 30 seconds until fragrant.
  5. Toast the rice: Stir in the rinsed rice. Add the remaining paprika and the thyme. Toast for 1 minute, letting the grains get glossy and lightly coated with oil and spices.
  6. Add liquid: Pour in the chicken broth and add the bay leaf. Stir, taste the liquid, and adjust salt if needed. You want it well seasoned because the rice will absorb the flavor.
  7. Nestle the chicken: Place the chicken thighs on top, skin-side up, along with any juices from the plate. Bring to a gentle simmer.
  8. Cover and cook: Reduce heat to low, cover tightly, and cook for 20–25 minutes. The rice should be tender and the chicken cooked through (165°F/74°C). Avoid lifting the lid too often to keep steam in.
  9. Rest and finish: Turn off heat and let the pot rest, covered, for 5–10 minutes. Remove the bay leaf. Squeeze in lemon juice if using, and fluff the rice gently with a fork.
  10. Garnish and serve: Sprinkle with fresh parsley. Serve straight from the pot with a side of steamed greens or a simple salad.