One-Pot Chicken and Rice

20 mins
Serves 5
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Directions

  1. 1Drop the bone-in chicken thighs into the clay pot.
  2. 2Drop the bone-in chicken thighs into the clay pot.
  3. 3Drop the bone-in chicken thighs into the clay pot.
  4. 4Drizzle with a little extra virgin olive oil.
  5. 5Drizzle with a little extra virgin olive oil.
  6. 6Drizzle with a little extra virgin olive oil.
  7. 7Season with salt, pepper, granulated garlic, onion powder, and Italian seasoning.
  8. 8Season with salt, pepper, granulated garlic, onion powder, and Italian seasoning.
  9. 9Season with salt, pepper, granulated garlic, onion powder, and Italian seasoning.
  10. 10Mix the chicken and spices thoroughly.
  11. 11Mix the chicken and spices thoroughly.
  12. 12Mix the chicken and spices thoroughly.
  13. 13Cook the chicken in batches, skin side down first, to get a nice sear and crust on each side.
  14. 14Cook the chicken in batches, skin side down first, to get a nice sear and crust on each side.
  15. 15Cook the chicken in batches, skin side down first, to get a nice sear and crust on each side.
  16. 16Once both sides are seared, place the chicken on a sheet pan.
  17. 17Once both sides are seared, place the chicken on a sheet pan.
  18. 18Once both sides are seared, place the chicken on a sheet pan.
  19. 19Preheat the oven to 350°.
  20. 20Preheat the oven to 350°.
  21. 21Preheat the oven to 350°.
  22. 22Place the seared chicken in the oven at 350°.
  23. 23Place the seared chicken in the oven at 350°.
  24. 24Place the seared chicken in the oven at 350°.
  25. 25Add one cup of diced carrots to the pot.
  26. 26Add one cup of diced carrots to the pot.
  27. 27Add one cup of diced carrots to the pot.
  28. 28After five minutes, add one cup of diced celery to the pot.
  29. 29After five minutes, add one cup of diced celery to the pot.
  30. 30After five minutes, add one cup of diced celery to the pot.
  31. 31After another five minutes, add one cup of diced bell peppers to the pot.
  32. 32After another five minutes, add one cup of diced bell peppers to the pot.
  33. 33After another five minutes, add one cup of diced bell peppers to the pot.
  34. 34After another five minutes, add one cup of diced onion to the pot and mix.
  35. 35After another five minutes, add one cup of diced onion to the pot and mix.
  36. 36After another five minutes, add one cup of diced onion to the pot and mix.
  37. 37After five minutes, add one diced tomato to the pot.
  38. 38After five minutes, add one diced tomato to the pot.
  39. 39After five minutes, add one diced tomato to the pot.
  40. 40Add four minced garlic cloves to the pot.
  41. 41Add four minced garlic cloves to the pot.
  42. 42Add four minced garlic cloves to the pot.
  43. 43Add two cups of long grain rice to the pot and toast for a few moments.
  44. 44Add two cups of long grain rice to the pot and toast for a few moments.
  45. 45Add two cups of long grain rice to the pot and toast for a few moments.
  46. 46Add more salt and pepper to the pot.
  47. 47Add more salt and pepper to the pot.
  48. 48Add more salt and pepper to the pot.
  49. 49Remove the chicken thighs from the oven and set them aside.
  50. 50Remove the chicken thighs from the oven and set them aside.
  51. 51Remove the chicken thighs from the oven and set them aside.
  52. 52Add four cups of chicken broth to the pot, along with some Better Than Bouillon chicken base.
  53. 53Add four cups of chicken broth to the pot, along with some Better Than Bouillon chicken base.
  54. 54Add four cups of chicken broth to the pot, along with some Better Than Bouillon chicken base.
  55. 55Mix and bring the contents of the pot to a slight boil.
  56. 56Mix and bring the contents of the pot to a slight boil.
  57. 57Mix and bring the contents of the pot to a slight boil.
  58. 58Return the chicken thighs to the pot.
  59. 59Return the chicken thighs to the pot.
  60. 60Return the chicken thighs to the pot.
  61. 61Once bubbling, put the lid on the pot and reduce the temperature to low.
  62. 62Once bubbling, put the lid on the pot and reduce the temperature to low.
  63. 63Once bubbling, put the lid on the pot and reduce the temperature to low.
  64. 64Set a timer for 20 minutes.
  65. 65Set a timer for 20 minutes.
  66. 66Set a timer for 20 minutes.
  67. 67After 20 minutes, the dish is ready to serve.
  68. 68After 20 minutes, the dish is ready to serve.
  69. 69After 20 minutes, the dish is ready to serve.

Ingredients

  • 8 chicken thighs, bone-in
  • 8 chicken thighs, bone-in
  • 8 chicken thighs, bone-in
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • granulated garlic
  • granulated garlic
  • granulated garlic
  • onion powder
  • onion powder
  • onion powder
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • 1 cup diced carrots
  • 1 cup diced carrots
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced celery
  • 1 cup diced celery
  • 1 cup diced bell peppers
  • 1 cup diced bell peppers
  • 1 cup diced bell peppers
  • 1 cup diced onion
  • 1 cup diced onion
  • 1 cup diced onion
  • 1 diced tomato
  • 1 diced tomato
  • 1 diced tomato
  • 4 minced garlic cloves
  • 4 minced garlic cloves
  • 4 minced garlic cloves
  • 2 cups long grain rice
  • 2 cups long grain rice
  • 2 cups long grain rice
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • Better Than Bouillon chicken base, reduce sodium
  • Better Than Bouillon chicken base, reduce sodium
  • Better Than Bouillon chicken base, reduce sodium

Equipment

Magnifeet clay potsheet panfoil

Tips

  • Give chicken a nice sear on each side.
  • Don't be alarmed if you see fond at the bottom of the pot; that's flavor.
  • When in doubt, add some chicken juice.
  • Set temperature low when cooking with lid on.