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A cozy display of winter one pot meals with beautifully browned chicken skin nestled in savory long-grain rice, garnished with parsley.

Cozy Winter One Pot Meals: Rustic Chicken and Fluffy Rice

This comforting winter one pot meal features perfectly browned bone-in chicken thighs nestled in a bed of fluffy, savory long-grain rice. Cooked in a dutch oven and garnished with fresh parsley for ultimate coziness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 Bone-in, skin-on chicken thighs About 1 lb or 450g.
  • 1 cup Long-grain white rice 200g. Do not substitute with short-grain or it will get mushy.
  • 2 cups Low-sodium chicken broth 480ml.
  • 1 tbsp Olive oil 15ml.
  • 1 tbsp Unsalted butter 15g.
  • 1 tsp Kosher salt 5g.
  • 0.5 tsp Black pepper 2g. Freshly ground.
  • 0.25 cup Fresh parsley 15g. Finely chopped.

Equipment

  • 1 White enamel cast-iron dutch oven Essential for even heat distribution and perfect browning.
  • 1 Simple black serving spoon For toasting and serving the fluffy rice.

Method
 

Cooking Instructions
  1. Place the dutch oven over medium-high heat and add the olive oil and butter. Once sizzling, place the seasoned chicken thighs skin-side down. Cook undisturbed for 6-8 minutes until a deep golden-brown crust forms. Flip, cook 2 more minutes, and set aside.
  2. Lower heat to medium. Add the unwashed long-grain rice directly to the rendered chicken fat in the pot. Stir continuously for 2-3 minutes until the edges are translucent and it smells nutty.
  3. Pour in the chicken broth and scrape up any browned bits. Nestle the chicken thighs back in, keeping the skin above the liquid. Bring to a boil, reduce to the lowest heat, cover tightly, and simmer for 20 minutes.
  4. Turn off the heat and leave the lid on for 5 minutes. Remove lid, scatter generously with finely chopped fresh parsley, and serve immediately.

Notes

Do not peek during the 20-minute simmer to ensure fluffy rice.
Pat the chicken skin completely dry before searing for maximum crispness.