One Pot Chicken Thighs with Jasmine Rice
- Sauté pan with lid
- Chef's knife
- Large tray
INGREDIENTS
- 2.2 pounds/1 kilogram bone-in chicken thighs
- 2 cups jasmine rice
- 1 bunch Swiss chard, washed and finely chopped
- 1 cup cooked chickpeas
- 8 garlic cloves, finely chopped
- 6 to 7 slices preserved lemon
- 4 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon sweet paprika
- 1 teaspoon turmeric
INSTRUCTIONS
- Heat a wide sauté pan with the olive oil. Add the chicken thighs and sear until golden, 5 to 7 minutes. Transfer to a tray.
- Add the garlic and Swiss chard to the pan and cook until the greens reduce, about 3 to 4 minutes.
- Stir in the spices, chickpeas, and half of the preserved lemon. Mix well, then add the rice and stir to coat. Return the chicken to the pan and pour in 3 cups/720 milliliters hot water. Cover and cook over low heat for 25 minutes.
- Cover the pan with parchment paper and then foil. Transfer to a preheated 355°F/180°C convection oven and bake for 30 minutes.
- Remove the cover during the last 10 minutes to brown the top. Serve warm straight from the pan.
FAQ
How can I make this dish with boneless thighs instead?
You’ll just need to adjust the cooking time. Bone-in thighs retain moisture longer and add flavor to the rice, while boneless cook faster and may dry out if overcooked. If substituting, sear the boneless thighs for just a few minutes per side, then simmer them with the rice for about 15 to 18 minutes instead of the full 25 minutes. This prevents them from becoming tough while still allowing the rice to absorb the seasonings.
Can I make this one pot chicken thighs recipe without an oven?
Yes, this dish can be made entirely on the stovetop if you do not have access to an oven. After the initial simmer, keep the pot tightly covered and reduce the heat to the lowest setting possible. Continue cooking for an additional 20 to 25 minutes, allowing the rice to steam and the chicken to finish cooking through. To mimic the oven’s browning effect, you can briefly uncover the pot and increase the heat at the end, or quickly broil the dish in a toaster oven for color.
What can I replace the Swiss chard with?
Spinach, kale, or collard greens all work well. Spinach will cook down quickly, so it should be added at the very end to avoid becoming overly soft. Kale and collards take longer to break down, so chop them finely and cook them with garlic as you would the chard.
What type of rice works best for one pot chicken thighs?
The traditional recipe calls for jasmine rice, but other long-grain rice varieties like basmati also work well in one pot chicken thighs. Short-grain or sticky rice is not recommended, as it becomes too dense and changes the dish’s texture. If using brown rice, you will need to increase both the cooking time and liquid since brown rice absorbs more water and takes longer to soften. Always rinse rice thoroughly before cooking to remove excess starch and prevent clumping during simmering.
How do I keep the rice from sticking or becoming mushy?
First rinse the rice under cold water until the water runs clear. This removes excess starch. Use the correct water-to-rice ratio, typically 1½ cups liquid for every cup of jasmine rice in this dish, adjusted for the added vegetables and chicken juices. Maintain a low simmer with the pan covered to ensure even cooking. Avoid stirring once the rice begins cooking, since this can break the grains and make them gummy.
Can one pot chicken thighs be made ahead of time?
One pot chicken thighs can be made ahead of time and stored in the refrigerator for up to three days. To reheat, place the dish in a covered ovenproof pan at 325°F/160°C until warmed through. Adding a splash of broth or water helps restore moisture to the rice. Avoid microwaving in large portions, as the rice can dry out unevenly. If you plan to prepare it in advance, undercook the rice slightly, since reheating will finish softening it without overcooking.
What can I substitute chickpeas with in one pot chicken thighs?
White beans, such as cannellini or navy beans, add a creamy texture and mild flavor that pairs well with the preserved lemon. Lentils can also be used, though they cook faster and may break down slightly. For a non-legume option, diced carrots, zucchini, or even cauliflower florets can be added to provide body and balance without altering the overall character of the dish.
What can I use instead of preserved lemon?
you can achieve a similar effect with fresh lemon zest combined with a small amount of lemon juice and salt. Another option is finely chopping salted capers or green olives, which mimic the briny, citrus-like note of preserved lemons. While the flavor will not be identical, these substitutions still provide the brightness needed to balance the richness of the chicken and rice. Adjust the amount carefully so the dish does not become overly acidic.
