Crispy Chicken Thighs with Rice (AI Generated)

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1½ cups long grain white rice
• 2 cups chicken broth
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cumin
• Kosher salt and black pepper
• 1 tbsp olive oil
• Fresh lemon (for serving)

Instructions

1. Pat chicken thighs very dry with paper towels. Season generously with salt, pepper, smoked paprika, and cumin on both sides.
2. Heat olive oil in a large oven-safe skillet or dutch oven over medium-high heat.
3. Place thighs skin-side down. Cook undisturbed 8–10 minutes until skin is golden and crispy. Remove and set aside.
4. Reduce heat to medium. Add onion to the rendered fat. Cook 3–4 minutes until softened.
5. Add garlic, cook 30 seconds.
6. Add rice, stir to coat in the fat. Cook 1 minute.
7. Pour in broth, scrape up any browned bits. Bring to a simmer.
8. Nestle chicken thighs on top, skin-side up. The skin should be above the liquid.
9. Cover and cook on medium-low for 20 minutes. Do not open the lid.
10. Remove from heat, let rest covered 5 minutes.
11. Squeeze lemon over the top. Serve from the pan.

Notes

• Drying the chicken skin is the single most important step. Wet skin = flabby skin.
• You can also finish this in a 375°F oven at step 9 for 25 minutes uncovered — keeps the skin crispier.