Directions
- 1Rough chop the zucchini.
- 2Remove corn kernels from the corn cob using a sharp paring knife or serrated knife.
- 3In a pan over medium heat, add 2 tablespoons of olive oil.
- 4Once the oil is hot, sear the seasoned chicken thighs for 3 to 4 minutes per side until the skin is crispy.
- 5Remove the chicken from the pan and set aside on a plate.
- 6Get rid of any excess fat from the pan.
- 7Add 1 cup of rice, minced shallot and garlic, zucchini, and corn to the pan, along with the fond.
- 8Add about a quarter of a cup of white wine (optional).
- 9Add just enough chicken stock to come just above the level of the rice.
- 10Return the chicken and any resting liquid to the pan.
- 11Cover the pan.
- 12Bake in a 375-degree oven for about 40 minutes or until the rice is fully cooked.
- 13Let the dish rest for at least 5 minutes.
- 14Garnish with chive or a squeeze of lemon.
Ingredients
- 4 bone-in, skin-on chicken thighs
- salt and pepper
- 2 tbsp olive oil
- 1 cup rice
- 1 minced shallot
- 4 -6 garlic cloves
- 1 zucchini
- 1 corn cob kernels removed
- 0.25 cup white wine
- 1 -1 1/2 cups chicken stock
- thyme or rosemary
- chive or a squeeze of lemon
Equipment
paring knifeserrated knifepanoven
Tips
- Intentionally overcook zucchini for a creamy rice texture.
- Use the back of the knife to milk the corn cob for sweet, starchy liquid.
- Sear chicken until skin is crispy.
- Let the dish rest for at least 5 minutes after cooking.
- The toasty rice on the bottom is a favorite part.
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