Ingredients
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4 boneless chicken thighs, skin-on
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1 1/2 teaspoon salt, divided
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1/2 teaspoon pepper, divided
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1 medium onion, chopped
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3 garlic cloves, chopped
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1/2 cup white wine
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2 cups white rice
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2 cups broth
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2 ears of corn, cut off the cob
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1 cup sugar snap peas, cut on a bias
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1 medium zucchini, cut into cubes
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1 cup peas, either from shelling peas or frozen
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1 teaspoon oregano
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1 teaspoon garlic powder
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2 teaspoons lemon juice
Directions
Preheat the oven to 275°F.
- Pat the chicken dry with paper towels. Season on both sides with 1 teaspoon salt and 1/4 teaspoon pepper.
- Heat a large pan over medium-high heat and add the chicken skin down to the pan over medium-high heat and let cook for about 8 minutes, until golden brown. Flip the chicken and cook for a few minutes on the other side.
- Remove the chicken from the pan and add the onions. Cook over medium heat for 5-7 minutes, until translucent. Add the garlic to the pan when you have about 2 minutes remaining.
- Pour in the white wine and stir to get all the brown bits off the bottom of the pan. Let cook for a few minutes, until reduced.
- Stir in the rice and coat evenly with the onions and garlic. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon sweet paprika. Toast for 1-2 minutes, until fragrant.
- Add the chicken back to the pan, skin side up, and push it in so the meat touches the bottom of the pan.
- Pour in the broth and stir to combine. Cover the pan and bake for 2 hours.
- Meanwhile, add all of the vegetables to a large bowl and add the olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, oregano, garlic powder, and lemon juice and stir to combine.
- Remove the chicken from the oven and add the veggies to the top, stirring into the rice slightly. Make sure the chicken skin is exposed and broil for 10 minutes until the veggies and chicken skin is crispy. Serve immediately (as soon as it's cool enough).
What You'll Need
What You’ll Need
Mixing Bowls
Large Pan
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