Chicken & Rice

Ingredients

• 4 pieces Bone-In Chicken Thighs (skin on, about 1.5 lb total)
• 1 tsp Kosher Salt (for seasoning)
• 1 tsp Black Pepper (freshly ground)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 2 Tbsp Tomato Paste (concentrated)
• 1/4 cup Sun-Dried Tomatoes (oil‑packed, chopped)
• 1/4 tsp Red Pepper Flakes (adjust to heat preference)
• 1 small Shallot (minced)
• 2 pieces Garlic Cloves (minced)
• 1 cup Long Grain White Rice (rinsed)
• 2 cups Chicken Broth (low‑sodium)
• 1/4 cup Parmesan Cheese (freshly grated)
• 2 Tbsp Heavy Cream (for richness)
• 2 Tbsp Fresh Cilantro (chopped)
• 2 Tbsp Fresh Basil (chopped)

Instructions

1. Season the Chicken

   Pat the chicken thighs dry, then season both sides generously with kosher salt and freshly ground black pepper.

   Time: PT5M

2. Brown the Chicken

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add the thighs skin‑side down and cook about 3 minutes per side until golden brown. The chicken will be partially cooked but not done through.

   Time: PT6M

   Temperature: Medium‑High

3. Set Chicken Aside

   Transfer the browned chicken to a plate and set aside while you build the rice base.

   Time: PT1M

4. Sauté Aromatics and Toast Rice

   In the same skillet, add the minced shallot, garlic, red pepper flakes, tomato paste, and chopped sun‑dried tomatoes. Stir for 1‑2 minutes until fragrant. Add the rinsed rice and toss to coat, then toast the rice for 2‑3 minutes until it turns a light golden color.

   Time: PT5M

   Temperature: Medium

5. Simmer with Broth and Finish Cooking Chicken

   Pour in 2 cups chicken broth, stirring to deglaze the pan. Return the chicken thighs to the skillet, skin side up. Cover with the lid and reduce heat to medium‑low. Simmer for 20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165 °F.

   Time: PT20M

   Temperature: Medium‑Low

6. Finish with Cheese, Cream, and Herbs

   Stir in the grated Parmesan and heavy cream until melted and the sauce becomes silky. Sprinkle chopped cilantro and basil over the top, then serve immediately.

   Time: PT3M

   Temperature: Low

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bone-In Chicken Thighs: Boneless chicken thighs, Chicken drumsticks
• Instead of Kosher Salt: Table salt
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Tomato Paste: Crushed tomatoes
• Instead of Sun-Dried Tomatoes: Roasted red peppers
• Instead of Red Pepper Flakes: Cayenne pepper
• Instead of Shallot: Yellow onion
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of Long Grain White Rice: Basmati rice, Jasmine rice
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Heavy Cream: Half‑and‑half, Greek yogurt (1 Tbsp)
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Fresh Basil: Fresh oregano

Equipment Needed

• Large Skillet or Dutch Oven
• Wooden Spoon or Spatula
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Microplane Grater
• Lid for Skillet

Critical Steps — Do Not Skip

• Season the chicken thoroughly before browning.
• Brown the chicken without overcooking to develop flavor.
• Toast the rice until lightly golden to prevent mushiness.
• Maintain the correct liquid‑to‑rice ratio (2 cups broth for 1 cup rice).
• Do not lift the lid while the rice is simmering.

Chef Tips from the Video

• Using bone‑in, skin‑on thighs adds depth of flavor and keeps the meat moist.
• Deglaze the pan with broth to capture all the caramelized bits for a richer sauce.
• Finish with a drizzle of extra‑virgin olive oil for added brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature; discard if left out more than 2 hours.

Make-Ahead Tips

• Chop the shallot, garlic, cilantro, and basil up to 24 hours in advance and store in the fridge.
• Measure out broth, rice, and tomato paste ahead of time for a faster cooking session.
• The dish can be fully assembled and refrigerated (without the final cheese/cream) and baked at 350°F for 20 minutes when ready to serve.

Frequently Asked Questions