Directions
- 1Drop the bone-in chicken thighs into the clay pot.
- 2Drizzle with a little extra virgin olive oil.
- 3Season with salt, pepper, granulated garlic, onion powder, and Italian seasoning.
- 4Mix the chicken and spices thoroughly.
- 5Cook the chicken in batches, skin side down first, to get a nice sear and crust on each side.
- 6Once both sides are seared, place the chicken on a sheet pan.
- 7Preheat the oven to 350°.
- 8Place the seared chicken in the oven at 350°.
- 9Add one cup of diced carrots to the pot.
- 10After five minutes, add one cup of diced celery to the pot.
- 11After another five minutes, add one cup of diced bell peppers to the pot.
- 12After another five minutes, add one cup of diced onion to the pot and mix.
- 13After five minutes, add one diced tomato to the pot.
- 14Add four minced garlic cloves to the pot.
- 15Add two cups of long grain rice to the pot and toast for a few moments.
- 16Add more salt and pepper to the pot.
- 17Remove the chicken thighs from the oven and set them aside.
- 18Add four cups of chicken broth to the pot, along with some Better Than Bouillon chicken base.
- 19Mix and bring the contents of the pot to a slight boil.
- 20Return the chicken thighs to the pot.
- 21Once bubbling, put the lid on the pot and reduce the temperature to low.
- 22Set a timer for 20 minutes.
- 23After 20 minutes, the dish is ready to serve.
Ingredients
- 8 chicken thighs, bone-in
- extra virgin olive oil
- salt
- pepper
- granulated garlic
- onion powder
- Italian seasoning
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced bell peppers
- 1 cup diced onion
- 1 diced tomato
- 4 minced garlic cloves
- 2 cups long grain rice
- 4 cups chicken broth
- 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.
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