This one-pot dinner is a simple take on the classic combination of chicken and rice. After you quickly brown the chicken and sauté the vegetables, everything cooks together in the oven, creating a flavorful dish out of simple ingredients.
- 2 teaspoons olive oil
- 4 skin-on, bone-in chicken thighs
- 1 small green bell pepper, cored and chopped into bite-size pieces
- 2 stalks celery, finely diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced or put through a garlic press
- 1 cup long-grain white rice
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2¼ cups low-sodium chicken stock
Preheat oven to 350° F.
In a 12-inch oven-safe skillet, heat olive oil over medium-high heat until the oil shimmers but does not smoke. Place the chicken thighs, skin side down, into the skillet and cook until golden brown, about 4 minutes. Remove and place the seared chicken on a plate. (The chicken will not be thoroughly cooked. Do not eat it at this point.)
Carefully remove excess oil from the pan, leaving behind about 1 tablespoon of oil. Return the pan to the stove.
Add the green bell pepper and celery to the hot skillet. Cook, stirring frequently, on medium-high heat for 2 minutes. Add the onions and garlic, continue to stir, and cook until all vegetables are soft, about 3 minutes. Add the rice, salt and pepper. Stir to combine. Turn off the heat and add the chicken stock. Return the chicken thighs to the pan, skin side up.
Cover and cook in the preheated oven for 30 minutes. Remove the lid and continue cooking for an additional 10 minutes. (Chicken should be 160° F.) Season with additional salt and pepper to taste.
Nutrition Analysis: 370 cal, 22 g fat, 125 mg chol, 490 mg sodium, 20 g carbs, 2 g fiber, 3 g sugar, 22 g protein