One-Pot Chicken and Rice (Print Version)

# Ingredients:

→ For the Chicken

01 - 4 bone-in chicken thighs
02 - 2 tbsp olive oil
03 - Salt and pepper to taste

→ For the Rice

04 - 1 yellow onion, chopped
05 - 3 garlic cloves, minced
06 - 1 cup long grain white rice
07 - 1 tsp smoked paprika
08 - 14½ oz can diced tomatoes
09 - 1½ cups chicken stock

→ For Finishing

10 - 1 cup pitted Castelvetrano olives
11 - 1 cup frozen peas, thawed
12 - 1 lemon, juiced
13 - 2 tbsp fresh parsley, minced

# Instructions:

01 - Turn your oven to 350 degrees and let it preheat.
02 - Heat a large cast iron skillet over medium-high heat and add the olive oil. Season both sides of your chicken thighs generously with salt and pepper. Place them in the hot skillet skin side down and let them cook for 5 to 8 minutes without moving them. You want that skin to get really crispy and golden brown.
03 - Flip the chicken over and toss in the chopped onions and minced garlic around the chicken. Cook everything together for another 5 minutes.
04 - Stir in the rice, smoked paprika, diced tomatoes, and chicken stock, mixing everything around the chicken pieces. Cover the pan with a lid or aluminum foil and slide it into the oven. Bake for 40 minutes.
05 - Take the pan out of the oven and stir in the olives and thawed peas. Put the pan back on the stove over low heat just until the olives and peas warm through, about 3 to 5 minutes.
06 - Take the chicken thighs out and put them on serving plates. Squeeze the lemon juice over the rice and stir in the minced parsley. Spoon the rice onto plates alongside the chicken and serve hot.

# Notes:

01 - Castelvetrano olives are mild and buttery, but you can use any green olives you like.
02 - A cast iron skillet works best because it goes from stovetop to oven, but any oven-safe skillet with a lid works.
03 - Don't skip searing the chicken skin - that's where all the crispy, golden flavor comes from.
04 - The smoked paprika adds a subtle smoky depth that makes this taste amazing.
05 - This is a budget-friendly meal that feeds a family without breaking the bank.
06 - Leftovers keep in the fridge for up to 3 days and reheat well in the microwave or oven.

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