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A savory dish of forgotten chicken and rice, baked to perfection in a casserole.

Classic Forgotten Chicken and Rice

This one-pot Classic Forgotten Chicken and Rice recipe is a simple and delicious meal, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 bone-in, skin-on chicken thighs or drumsticks
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups long-grain white rice e.g., basmati or jasmine
  • 3 cups low-sodium chicken broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or lemon wedges for garnish

Equipment

  • Large oven-safe pot or Dutch oven
  • Paper towels

Method
 

Cooking
  1. Season the chicken with salt, pepper, paprika, and dried thyme.
  2. Sear the chicken in olive oil for 5-7 minutes per side until golden brown, then set aside.
  3. Sauté the chopped onion in the same pot for 3-5 minutes, then add minced garlic and cook for another minute.
  4. Stir in the rice until coated, then add chicken broth and bring to a simmer.
  5. Return the seared chicken to the pot, nestling it into the rice.
  6. Cover and bake at 375°F (190°C) for 30-40 minutes, until rice is tender and chicken is cooked through.
  7. Rest for 5-10 minutes, then fluff the rice and garnish.

Notes

For best results, use a heavy-bottomed Dutch oven for even heat distribution. Ensure the chicken skin is crispy before baking for added texture. If your pot lid isn't tight, cover with foil to prevent steam from escaping. Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C).