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A black castiron pan with rice and chicken, a dish and a mug

Mum's Chicken and Rice

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Ingredients

  • 2 tsp sweet paprika
  • 2 tsp dried thyme leaves
  • salt and pepper
  • 1 tsp lemon zest
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 2 tbsp butter divided
  • 6-8 chicken thighs bone in and skin on
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 3 celery stalks chopped into ½-inch chunks
  • 1 cup basmati rice
  • 1 ¾ cups chicken stock
  • olive oil cooking spray optional
  • 2 tbsp parsley finely chopped for garnish

Instructions
 

  • Preheat the oven to 350°F.
  • In a small bowl, combine the paprika, thyme, 1½ teaspoons of salt, 1 teaspoon of pepper, the lemon zest, onion powder, and garlic powder. Set this seasoning mix aside.
  • In a large ovenproof skillet or braiser over medium-high heat, heat the oil and 1 tablespoon of the butter. Add the chicken thighs, in batches if necessary, skin side down. Sear on all sides until just golden brown, about 3 to 4 minutes per side. Transfer to a plate to cool slightly. Remove all but 1 tablespoon of the fat from the skillet.
  • Place the skillet over medium heat. Add the onions and sauté until they just start to soften, about 10 minutes. Add the garlic and stir for another minute. Add the celery and 1 teaspoon each of salt and pepper. Cook until just softened, about 3 minutes.
  • Meanwhile, once the chicken thighs have cooled, pat away any remaining fat and rub the seasoning mix into all sides.
  • Add the rice and remaining butter to the skillet and stir to coat. Place the chicken evenly on top of the rice. Pour the stock and ½ cup of water around and between the chicken thighs, but not over top of them. Increase the heat to medium-high and bring to a simmer. Let it bubble for 30 seconds. Cover with a lid, or seal tightly with foil, and bake in the center of the oven for 35 minutes. Remove the lid or foil. If you want the skins to be crispy, spray the chicken with a little olive oil cooking spray. Bake until the liquid is absorbed and the internal temperature reaches 165°F, about 10 minutes. Remove from the oven and let stand for 5 minutes. If serving from the skillet, gently fluff up the rice around the chicken. Garnish with parsley before serving.