Chicken & Rice One-Pot
By admin
Brown chicken thighs skin-side down in a large heavy pot until golden. Remove and set aside.
Instructions
1
Brown chicken thighs skin-side down in a large heavy pot until golden. Remove and set aside.
2
Sauté onion in the same pot until golden, about 10 minutes. Add garlic and spices.
3
Add rice, stir to coat in the spiced oil for 2 minutes.
4
Pour in stock and place chicken on top, skin-side up. Season well.
5
Bring to a boil, reduce heat to very low, cover and cook 25 minutes.
6
Rest 5 minutes, then scatter with toasted nuts and fresh parsley.
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