Classic One-Pot Chicken and Rice

1Pat the chicken thighs completely dry with paper towels and season both sides evenly with kosher salt (1 tsp) and freshly cracked black pepper (½ tsp).

2Heat the extra-virgin olive oil and unsalted butter in a large, heavy-bottomed Dutch oven or skillet with a tight-fitting lid over medium-high heat until the butter is melted and foaming.

3Place the chicken thighs skin-side down in the hot pan and sear undisturbed for 6 to 8 minutes until the skin is deeply golden-brown and rendered of fat.

4Flip the chicken thighs and sear for another 3 minutes on the flesh side, then transfer them to a clean plate using tongs (the chicken will finish cooking later).

5Reduce the heat to medium and add the diced yellow onion (1 medium) to the remaining rendered chicken fat in the pot, sautéing for 4 to 5 minutes until soft and translucent, scraping up any browned bits from the bottom of the pan.

6Add the minced garlic and cook for 1 minute, stirring constantly until fragrant — do not let the garlic burn or it will turn bitter.

7Stir the rinsed and drained long-grain white rice, dried thyme (1 tsp), and dried oregano (½ tsp) directly into the onion and garlic mixture, toasting the grains for 1 to 2 minutes until slightly translucent.

8Pour in the low-sodium chicken broth and nestle the bay leaf (1) into the liquid, stirring gently to combine everything without breaking the rice grains.

9Arrange the seared chicken thighs skin-side up on top of the rice mixture, pouring any resting juices from the plate back into the pot.

10Bring the liquid to a boil over high heat, then immediately reduce the heat to the lowest setting, cover the pot tightly with its lid, and simmer for 20 minutes without lifting the lid to ensure even steam absorption.

11Remove the pot from the heat source and let it rest, covered, for an additional 10 minutes to allow the rice to finish steaming and firm up.

12Remove the lid, discard the bay leaf (1), fluff the rice gently around the chicken with a fork, garnish with freshly chopped parsley, and serve immediately straight from the pot.