Golden thighs on savoury rice, one pot and a whole dinner

$6.41/serving$6.71at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• chicken thigh500 g
• basmati rice1 cup
• chicken stock1¾ cups
• yellow onion1 ea
• carrot2 ea
• garlic3 cloves
• snap pea2 handfuls
• paprika1½ tsp
• thyme leaves1 tsp dried
• lemon (optional)1 ea

Method

1Prep

• •Pat the chicken dry with paper towel.
• •Season the chicken all over with the paprika and season generously with salt and pepper.
• •Dice the onion and carrots.
• •Mince the garlic.
• •Rinse the rice in a fine mesh sieve until the water runs clear.

2Brown the chicken

• •Heat 1 tbsp oil in a wide, lidded pot over medium-high heat.
• •Sear the chicken skin side down 6 to 7 minutes until the skin is deep golden and releases easily.
• •Flip and cook 2 minutes more, then set the chicken aside.

3Build the rice

• •Pour off all but 1 tbsp of the fat left in the pot.
• •Add the onion and carrot and soften 4 minutes, scraping up the browned bits.
• •Add the garlic and thyme and cook 30 seconds until fragrant.
• •Stir in the rice to coat it in the fat.
• •Add the chicken stock and bring to a simmer.
• •Nestle the chicken skin side up on top of the rice.
• •Cover and cook on low 22 to 25 minutes, until the rice is tender and the chicken reads 165F.

4Finish

• •Lay the snap peas over the top.
• •Cover and steam 3 minutes until bright green.
• •Let it rest for 5 minutes so the rice sets up.

5Plate

• •Fluff the rice around the chicken with a fork.
• •Serve from the pot with lemon wedges if desired.