One-Pot Crispy Chicken and Rice Recipe

Season the chicken thighs with salt, pepper, paprika, and dried thyme.

Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook until the skin is crispy and browned, about 5 minutes. Flip the chicken and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion, minced garlic, red bell pepper, and diced carrot. Cook until the vegetables start to soften, about 5 minutes.

Add the rice and stir it into the vegetables to coat it with the oil. Cook for 1-2 minutes until the rice starts to become slightly translucent.

Pour in the chicken broth and bring to a simmer. Place the chicken thighs back into the skillet, skin-side up, on top of the rice and vegetables.

Cover the skillet and reduce the heat to low. Cook for 15-20 minutes, or until the rice is tender and the chicken is cooked through.

Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.

Serve the One-Pot Crispy Chicken and Rice hot, garnished with fresh herbs if desired.