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When it comes to choosing the right cut of chicken for your Forgotten Chicken and Rice, bone-in, skin-on chicken thighs are the star of the show. This cut is not only more flavorful than boneless, skinless alternatives, but it also remains juicy throughout the cooking process. The bone helps to retain moisture, while the skin crisps up beautifully, adding texture and richness to the dish.

Forgotten Chicken and Rice

Discover the comforting flavors of Forgotten Chicken and Rice, a delightful one-pot meal that's perfect for busy nights and family gatherings. This recipe features juicy bone-in chicken thighs, fluffy long-grain rice, and vibrant peas simmered in a savory broth. With easy prep and minimal fuss, you can enjoy a satisfying dish that brings everyone to the table. Learn how to create this nostalgic favorite with step-by-step instructions and tips for delicious results every time. Enjoy hearty moments with your loved ones around this comforting meal.
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup long-grain rice

2 cups low-sodium chicken broth

1 large onion, diced

3 cloves garlic, minced

1 cup frozen peas

1 teaspoon smoked paprika

½ teaspoon dried thyme

½ teaspoon black pepper

1 tablespoon olive oil

Salt to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Chicken: Season the chicken thighs with salt, pepper, smoked paprika, and thyme. Set aside.

    Sauté Aromatics: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the seasoned chicken thighs, skin-side down. Cook for 5-7 minutes, or until the skin is browned and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pot and set aside.

        Toast the Rice: In the same pot, add the rice and stir well, ensuring it gets coated with the remaining oil and juices. Sauté for about 1-2 minutes until the rice is slightly translucent.

          Add Broth & Chicken: Pour in the chicken broth and bring to a simmer. Gently place the browned chicken thighs on top of the rice.

            Cook: Cover the pot with a tight-fitting lid and reduce the heat to low. Let it simmer for 30-35 minutes, or until the rice is cooked and has absorbed the liquid.

              Add Peas: In the last 5 minutes of cooking, sprinkle the frozen peas over the chicken and rice. Do not stir; cover again and let it finish cooking.

                Serve: Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve hot.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4