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Chicken and rice in a cast iron skillet topped with crispy golden chicken thighs and lemon wedges
Ben Lewis

Crispy Skin Chicken and Rice

Bone-in chicken thighs render their fat in a cold skillet over about 12 minutes. That fat toasts the rice, and a quick broil then blisters the skin until it turns crisp and dark golden.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2 pounds / 900 g)
  • 1¾ teaspoons Diamond Crystal kosher salt divided
  • 1½ teaspoons smoked paprika
  • ¾ teaspoon black pepper
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 1½ cups 300 g long grain white rice, rinsed
  • 2¼ cups 540 ml low-sodium chicken broth, hot
  • 1 lemon
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Season the thighs and rinse the rice.
  2. Chop the onion and mince the garlic.
  3. Render the thighs skin side down in a cold skillet over medium heat for 12 minutes.
  4. Move the thighs to a plate and pour off all but 2 tablespoons of fat.
  5. Cook the onion for 4 minutes, then toast the garlic and rice in the fat for 2 minutes.
  6. Pour in the hot broth and remaining salt. Bring to a boil for 3 minutes, scraping up the fond with a wooden spoon.
  7. Set the thighs skin side up on the rice and cover the pan. Turn the heat to low.
  8. Simmer for 16 minutes without lifting the lid.
  9. Rest off the heat for 10 minutes, then check for 175°F.
  10. Broil uncovered for 3 minutes until the skin blisters.
  11. Add the lemon juice and parsley.
  12. Fluff the rice with a fork and serve from the skillet.

Notes

Refrigerate within 1 hour and eat within 4 days. Nutrition values are estimates.