Chicken thighs with rice and peas

American · Plate · 45 min · Serves 4

Chicken thighs are forgiving, flavorful, and stay moist while the rice soaks up all those good pan juices. This one-pan dinner is the kind of thing you can throw together on a Tuesday night and feel like you've actually cooked something real.

Ingredients

• 8chicken thighs bone-in, skin-on
• 2 tbspolive oil
• 1 mediumonion
• 3garlic cloves
• 1.5 cupslong-grain white rice
• 3 cupschicken broth
• 1.5 cupsfrozen peas
• 1bay leaf
• salt
• black pepper
• 2 tbspbutter

Method

1. 1

   Pat chicken dry with paper towels and season generously with salt and pepper on both sides.

2. 2

   Heat olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Brown chicken skin-side down until golden, about 5 minutes, then flip and brown the other side, about 4 minutes. Transfer to a plate.

   9 min

3. 3

   In the same pan, sauté diced onion and minced garlic until fragrant, about 2 minutes. Stir in rice and cook for 1 minute, stirring constantly.

   3 min

4. 4

   Pour in chicken broth and add the bay leaf. Return chicken thighs to the pan, nestling them into the rice. Bring to a simmer, cover with a lid or foil, and transfer to a 350°F oven for 30 minutes.

   30 min

5. 5

   Remove from oven, stir in frozen peas and butter, and return to the oven uncovered for 5 minutes until peas are heated through and rice is tender.

   5 min

6. 6

   Remove bay leaf and let rest for 5 minutes before serving. Fluff with a fork and taste for seasoning.