One-Pot Chicken and Rice

Instructions

Step 1: Preheat the oven to 375°F (190°C).

Step 2: Pat the chicken drumsticks dry and season them with salt, black pepper, paprika, garlic powder, onion powder, and dried thyme.

Step 3: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the drumsticks for 3–4 minutes per side until golden brown. Remove and set aside.

Step 4: In the same pan, sauté the minced garlic for 30 seconds until fragrant.

Step 5: Add the uncooked rice and stir for 1–2 minutes to lightly toast it.

Step 6: Whisk the tomato paste into the chicken broth and pour the mixture over the rice.

Step 7: Arrange the onion rounds, pearl onions, and cherry tomatoes over the rice.

Step 8: Place the seared chicken drumsticks on top of the rice mixture.

Step 9: Bring the liquid to a gentle simmer, then cover tightly with a lid or aluminum foil.

Step 10: Bake for 40–45 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

Step 11: Remove the cover during the last 10 minutes of baking to allow the chicken skin to become golden and slightly crisp.

Step 12: Let the dish rest for 5 minutes before serving.

Step 13: Garnish with fresh thyme leaves or parsley and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze portions in freezer-safe containers for up to 3 months.

Reheat in the microwave with a splash of chicken broth or water to keep the rice moist.

For larger portions, reheat covered in a 325°F (165°C) oven until thoroughly warmed.

Always ensure chicken is reheated to an internal temperature of 165°F (74°C) before serving.