1-Pot Aromatic Chicken Thighs and Rice Recipe
Prep Time:
15 minutes
Cook Time:
52 minutes
Servings:
6 Servings
Ingredients
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 1 onion, diced
  • 2 bay leaves
  • 2 sprigs rosemary
  • 1 orange, peeled
  • 1 cinnamon stick
  • 4 allspice berries
  • 4 whole cloves
  • 6 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 2 cups long-grain white rice
  • 3 cups chicken broth
  • ½ cup orange juice
  • 2 tablespoons honey
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill
Directions
  1. Preheat the oven to 375 F.
  2. In a large, oven-safe pot, heat 2 tablespoons butter and the olive oil over medium-high heat.
  3. Add the minced garlic, diced onion, bay leaves, rosemary sprigs, orange peel, cinnamon stick, allspice berries, and cloves. Saute for 3–4 minutes, until the onions are translucent and the aromatics are fragrant.
  4. Season the chicken thighs generously with salt and pepper, to taste.
  5. Add the chicken to the pot, skin-side down, and brown for 5–6 minutes.
  6. Flip and brown for another 3–4 minutes.
  7. Remove the chicken and set aside.
  8. Add the rice to the pot, stirring to coat it with the aromatic oil mixture for 1–2 minutes.
  9. Pour in the chicken broth, orange juice, honey, and the remaining 2 tablespoons butter.
  10. Cover and bring to a boil on medium heat.
  11. Remove the lid and return the chicken thighs to the pot, skin-side up, nestling them into the rice mixture.
  12. Cover the pot tightly and transfer to the preheated oven. Bake for 35–40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165 F.
  13. Remove from oven and let rest, covered, for 5–10 minutes to allow the rice to absorb any remaining liquid.
  14. Garnish with the freshly chopped parsley and dill and serve hot. Discard the bay leaves, rosemary sprigs, cinnamon stick, and cloves before serving.