Chef John's Chicken And Rice Recipe

Cooking Directions

• STEP 1.Season the chicken thighs with salt and pepper.
• STEP 2.In a large pot, heat oil over medium-high heat and brown the chicken on both sides.
• STEP 3.Remove the chicken from the pot and set aside.
• STEP 4.In the same pot, add onions, carrots, and celery. Cook until softened.
• STEP 5.Add garlic, thyme, and bay leaves. Cook for another minute.
• STEP 6.Stir in the rice and coat it with the vegetables and spices.
• STEP 7.Return the chicken to the pot and add chicken broth.
• STEP 8.Bring to a boil, then reduce heat and simmer for about 20 minutes or until the rice is cooked and the chicken is tender.
• STEP 9.Remove the bay leaves and thyme sprigs before serving.
• STEP 10.Garnish with fresh parsley and serve hot.

Cooking Tips

• Use bone-in, skin-on chicken thighs for extra flavor and juiciness.
• Feel free to add other vegetables like peas or bell peppers for added color and texture.
• For a richer flavor, you can use chicken stock instead of chicken broth.
• Make sure to remove the bay leaves and thyme sprigs before serving to avoid any unpleasant bites.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken and rice in a microwave or on the stovetop until heated through.
• Serve the chicken and rice as a complete meal or pair it with a side salad or steamed vegetables.