one pan chicken and rice

40 mins
Serves 1
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Directions

  1. 1Rough chop the zucchini.
  2. 2Rough chop the zucchini.
  3. 3Rough chop the zucchini.
  4. 4Remove corn kernels from the corn cob using a sharp paring knife or serrated knife.
  5. 5Remove corn kernels from the corn cob using a sharp paring knife or serrated knife.
  6. 6Remove corn kernels from the corn cob using a sharp paring knife or serrated knife.
  7. 7In a pan over medium heat, add 2 tablespoons of olive oil.
  8. 8In a pan over medium heat, add 2 tablespoons of olive oil.
  9. 9In a pan over medium heat, add 2 tablespoons of olive oil.
  10. 10Once the oil is hot, sear the seasoned chicken thighs for 3 to 4 minutes per side until the skin is crispy.
  11. 11Once the oil is hot, sear the seasoned chicken thighs for 3 to 4 minutes per side until the skin is crispy.
  12. 12Once the oil is hot, sear the seasoned chicken thighs for 3 to 4 minutes per side until the skin is crispy.
  13. 13Remove the chicken from the pan and set aside on a plate.
  14. 14Remove the chicken from the pan and set aside on a plate.
  15. 15Remove the chicken from the pan and set aside on a plate.
  16. 16Get rid of any excess fat from the pan.
  17. 17Get rid of any excess fat from the pan.
  18. 18Get rid of any excess fat from the pan.
  19. 19Add 1 cup of rice, minced shallot and garlic, zucchini, and corn to the pan, along with the fond.
  20. 20Add 1 cup of rice, minced shallot and garlic, zucchini, and corn to the pan, along with the fond.
  21. 21Add 1 cup of rice, minced shallot and garlic, zucchini, and corn to the pan, along with the fond.
  22. 22Add about a quarter of a cup of white wine (optional).
  23. 23Add about a quarter of a cup of white wine (optional).
  24. 24Add about a quarter of a cup of white wine (optional).
  25. 25Add just enough chicken stock to come just above the level of the rice.
  26. 26Add just enough chicken stock to come just above the level of the rice.
  27. 27Add just enough chicken stock to come just above the level of the rice.
  28. 28Return the chicken and any resting liquid to the pan.
  29. 29Return the chicken and any resting liquid to the pan.
  30. 30Return the chicken and any resting liquid to the pan.
  31. 31Cover the pan.
  32. 32Cover the pan.
  33. 33Cover the pan.
  34. 34Bake in a 375-degree oven for about 40 minutes or until the rice is fully cooked.
  35. 35Bake in a 375-degree oven for about 40 minutes or until the rice is fully cooked.
  36. 36Bake in a 375-degree oven for about 40 minutes or until the rice is fully cooked.
  37. 37Let the dish rest for at least 5 minutes.
  38. 38Let the dish rest for at least 5 minutes.
  39. 39Let the dish rest for at least 5 minutes.
  40. 40Garnish with chive or a squeeze of lemon.
  41. 41Garnish with chive or a squeeze of lemon.
  42. 42Garnish with chive or a squeeze of lemon.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken thighs
  • 4 bone-in, skin-on chicken thighs
  • salt and pepper
  • salt and pepper
  • salt and pepper
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1 minced shallot
  • 1 minced shallot
  • 1 minced shallot
  • 4 -6 garlic cloves
  • 4 -6 garlic cloves
  • 4 -6 garlic cloves
  • 1 zucchini
  • 1 zucchini
  • 1 zucchini
  • 1 corn cob kernels removed
  • 1 corn cob kernels removed
  • 1 corn cob kernels removed
  • 0.25 cup white wine
  • 0.25 cup white wine
  • 0.25 cup white wine
  • 1 -1 1/2 cups chicken stock
  • 1 -1 1/2 cups chicken stock
  • 1 -1 1/2 cups chicken stock
  • thyme or rosemary
  • thyme or rosemary
  • thyme or rosemary
  • chive or a squeeze of lemon
  • chive or a squeeze of lemon
  • 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.