One-Pot Chicken & Rice

Ingredients

• Chicken thighs600 g
• Long-grain rice300 g
• Red onion1 pc
• Carrot2 pcs
• Garlic3 cloves
• Tomato paste2 tbsp
• Vegetable stock600 ml
• Sunflower oil3 tbsp
• Sweet paprika1 tsp
• Bay leaf2 pcs
• Salt1 pinch
• Pepper1 pinch

Instructions

1. 1

   Pat 600 g of chicken thighs dry with paper towels. Season both sides generously with a pinch of salt, a pinch of pepper and 1 teaspoon of paprika. Dice 1 onion and 2 carrots into small cubes. Mince 3 cloves of garlic.

   Tip: Drying the chicken helps it brown properly instead of steaming.

2. 2

   Heat 3 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Place chicken skin-side down. Sear 3 minutes per side until golden brown. Remove and set aside on a plate.

3. 3

   In the same pot, add onion and carrot. Sauté 5 minutes over medium heat until softened. Add garlic and cook 1 minute.

4. 4

   Add 2 tablespoons of tomato paste. Stir for 1 minute until it darkens slightly and becomes fragrant.

5. 5

   Rinse 300 g of rice under cold water until water runs clear. Add rice to pot and stir to coat in the vegetable mixture. Pour in 600 ml of stock. Add 2 bay leaves. Stir once.

   Tip: Rinsing rice removes excess starch and prevents the dish from becoming gluey.

6. 6

   Nestle the chicken pieces on top of the rice - do not push them under. Bring to a boil, then reduce to lowest heat. Cover tightly and cook 20 minutes without lifting the lid.

   Tip: Do not lift the lid during cooking - steam is what cooks the rice. Trust the process.

7. 7

   Remove from heat. Keep the lid on and let rest 10 minutes. The rice will finish absorbing all liquid. Remove bay leaves and fluff rice with a fork before serving.