Recipe of the Week

One-Pot Italian Chicken and Rice 🌞

Happy Thursday! Today, I’m bringing you a new recipe. This One-Pot Italian Chicken Recipe is so good, and you need just one pot to make it! I also created a vegan version of it over on Exploring Vegan. If you want a meat-free meal to make next week, try out this One-Pot Chickpeas and Rice.

The recipe follows the photo below! 👇

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Ingredients

• 4 bone-in, skin-on chicken thighs

• 2 teaspoons extra virgin olive oil

• 1 yellow onion peeled and diced

• 6 ounces cremini mushrooms sliced

• ½ cup roasted red bell peppers diced

• 4 cloves garlic peeled and minced

• 1 teaspoon fresh thyme leaves

• ¼ teaspoon crushed red pepper plus more to taste

• 1 cup arborio, carnaroli, or any short-grain white rice

• ¼ cup white wine

• 3 cups water or chicken stock

• ½ cup freshly grated parm

• Salt and pepper

Instructions

Prepare the chicken:

• Pat chicken dry and season all over with salt and pepper.

• Heat 2 teaspoons extra virgin olive oil in a large pot over medium-high. Once shimmering, add the chicken—skin-side down—and cook without moving for 5-6 minutes. Once the chicken skin is golden-brown, flip and cook for 2 minutes more. Transfer chicken to a plate. Leave any fat in the pot and turn the heat to medium.

Sautè the aromatics:

• Add the onion to the pot and cook over medium heat for 3-4 minutes. Add the mushrooms and cook, occasionally stirring, for 8-9 minutes until golden brown. Adjust heat as needed.

• Add the roasted red peppers, garlic, thyme, and crushed red pepper. Season all over with salt and pepper. Cook for 1 minute.

Cook the rice:

• Add the rice to the pot and toss to coat. Season with salt. Cook for 1 minute until it begins to toast lightly.

• Pour in the wine and bring it to a boil. Cook for 1–2 minutes.

Simmer the rice:

• Add water or chicken stock and bring to a boil. Place chicken on top, reduce heat to low, cover, and simmer for 20–25 minutes.

• Turn the heat to medium and partially remove the lid (the pot should be half-covered). Rapid simmer for 5 minutes. Check the internal temperature of the chicken and ensure it’s 165°F. Once the temperature is reached, transfer the chicken to a plate.

Finish the rice:

• Turn the heat on the rice to medium-low and stir regularly. Continue simmering and stirring to cook off any excess liquid if needed. Stir in the parmesan and simmer for 5-7 minutes or until the rice is tender and the liquid is absorbed. Consistency should be creamy, not soupy! Add salt if needed.

Broil the chicken:

• If you like, you can place chicken on top and broil for 3-5 mins to crisp up the skin again!

To serve:

• Sprinkle a few basil leaves on top of the pot. Serve the rice with a chicken thigh on top, and enjoy!

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