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Easy One Pot Chicken Thighs and Rice Recipe for Busy Weeknights

Easy One Pot Chicken Thighs and Rice Recipe for Busy Weeknights - Featured Image
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Learn how to make delicious easy one pot chicken thighs and rice. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 6 bone-in, skin-on chicken thighs (about 3 pounds)
  • 1 tablespoon olive oil or rendered bacon fat
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ½ cups long-grain white rice, rinsed
  • 3 cups low-sodium chicken broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme or a few sprigs of fresh thyme
  • Salt and freshly ground black pepper to taste
  • 1 cup frozen peas (optional, for a touch of sweetness and color)
  • Fresh parsley, chopped, for garnish

If you’d like, you can swap white rice for brown rice, but keep in mind it will need more liquid and a longer cooking time. For a richer flavor, try using duck fat or butter instead of olive oil. When fresh garlic isn’t available, jarred minced garlic works fine—I remember Mama Lu always having a jar tucked away for days she didn’t feel like peeling cloves.

Instructions

  1. Start by patting the chicken thighs dry with paper towels. Season them generously with salt, pepper, and smoked paprika. This step is key to building flavor, just like Mama Lu’s old Sunday pot roast—seasoning upfront makes all the difference.
  2. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crisp, about 6-8 minutes. Flip and brown the other side for 4-5 minutes. Don’t rush this step; the golden crust locks in juices and adds a beautiful depth of flavor.
  3. Remove the chicken from the pot and set aside on a plate. Lower the heat to medium and add the chopped onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
  4. Add the rinsed rice to the pot and stir to coat each grain with the onion and garlic mixture. This little ritual reminds me of Mama Lu’s way of coaxing flavors to mingle—never just dumping ingredients, but coaxing them gently.
  5. Pour in the chicken broth and add the thyme. Scrape the bottom of the pot with a wooden spoon to release any browned bits—those are pure gold for flavor.
  6. Return the chicken thighs to the pot, placing them skin-side up on top of the rice. Bring everything to a gentle simmer, then cover with a tight-fitting lid.
  7. Reduce the heat to low and cook for 25-30 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F. Resist the urge to lift the lid too often—this keeps the steam trapped and cooks the rice perfectly every time.
  8. If you’re adding peas, sprinkle them in about 5 minutes before the end of cooking so they stay bright and sweet.
  9. Once done, remove the pot from heat and let it rest, covered, for 5 minutes. This final rest lets the rice finish steaming and the flavors deepen, much like the quiet moments after Mama Lu’s kitchen hands fell silent before dinner was called.
  10. Fluff the rice gently with a fork, garnish with fresh parsley, and serve warm.

Find it online: https://claracooking.com/easy-one-pot-chicken-thighs-and-rice/