I love making one-pot meals during busy weeknights! Anything that doesn’t leave me with a sink full of dishes is always a win in my book. This recipe is one I’ve made in the past and have kept on my list of go-to’s because it is so incredibly simple! I love how you can find almost all of the ingredients in your pantry already. It is the kind of meal that you can rely on when you are in a pinch and don’t have a lot to work with. That being said, the taste and flavor of this dish is so classic and delicious you can’t even tell it was thrown together in a matter of minutes. The lemon adds the prefect amount of tang and the garlic and onions make it so savory. It’s your classic chicken and rice with a twist. YUM!
I decided to use Della’s new Basmati with Lemon Zest & Herbs to cut down even further on prep. It included all of the seasoning I would normally have to add myself and added such a lovely lemon flavor to the rice. Guys, this rice smells AMAZING! I opened the bag and couldn’t believe how fragrant it was. When I’ve made this dish in the past I usually zest a whole lemon which takes some time. It was really nice to be able to skip that whole step! The rice is the true star of this dish! Mmmm.
1 Cup Della Basmati with Lemon Zest and Herbs Rice
4-5 Chicken Thighs, bone in, skin on
1 Medium Yellow Onion, finely diced
4-5 Garlic Cloves, minced
1 Shallot, finely Diced
1 1/2 Cups of Chicken Stock
3/4 Cup Water
Lemon Slices (optional)
Garnishes: (these are optional but add some great flavor!)
Fresh Cilantro, chopped
1. Preheat oven to 350 degrees. Season chicken thighs with salt and pepper
2. Heat ½ tbsp olive oil in a deep, heavy based skillet over medium high heat.
3. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
4. Add the onion, garlic and shallots and sauté for a few minutes until translucent. Next add the rice. Let it toast for about 1 min before adding the liquid.
5. Add both the chicken stock and water. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid* on the skillet and bake in the oven for 35 minutes.
6. Remove the lid, add lemon slices (optional) and broil for another 10 minutes, or until all the liquid is absorbed and the rice is tender. Garnished with fresh cilantro and parmesan cheese. ENJOY!
*I didn’t have a lid for my cast iron skillet so I used aluminum foil instead. It worked great!
Note: It’s important to use a heavy bottomed pan such as a dutch oven or cast iron for best results