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one pan chicken and rice

40m
Serves 1
facebook.com

one pan chicken and rice

facebook.com
40m
Serves 1

Directions

  1. 1Rough chop the zucchini.
  2. 2Remove corn kernels from the corn cob using a sharp paring knife or serrated knife.
  3. 3In a pan over medium heat, add 2 tablespoons of olive oil.
  4. 4Once the oil is hot, sear the seasoned chicken thighs for 3 to 4 minutes per side until the skin is crispy.
  5. 5Remove the chicken from the pan and set aside on a plate.
  6. 6Get rid of any excess fat from the pan.
  7. 7Add 1 cup of rice, minced shallot and garlic, zucchini, and corn to the pan, along with the fond.
  8. 8Add about a quarter of a cup of white wine (optional).
  9. 9Add just enough chicken stock to come just above the level of the rice.
  10. 10Return the chicken and any resting liquid to the pan.
  11. 11Cover the pan.
  12. 12Bake in a 375-degree oven for about 40 minutes or until the rice is fully cooked.
  13. 13Let the dish rest for at least 5 minutes.
  14. 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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