Easy Chicken and Rice Recipe

Updated at: Sat, 23 Nov 2024 21:49:57 GMT

Step 1

Mix together the salt and the chopped thyme. Rub the mixture over the chicken legs, front and back, and under the skin and set aside.

Step 2

Meanwhile, dice the carrots and onion and measure out the mushrooms, rice, and broth, and set aside.

Step 3

Heat 1 Tbsp of olive oil in a heavy bottom braiser or Dutch Oven. Once hot place 3 chicken legs in the pot, skin side down and sear until golden brown. Then flip and cook for another 1-2 minutes on the other side. At this stage it's not necessary to cook the chicken all the way through, it will cook through in the oven. Once all the chicken is seared transfer to a clean plate and set aside.

Step 4

Do not clean out the pot, add the carrots and onions to the pot and cook in the chicken fat. If your pot is a bit dry add 1 Tbsp more olive oil. Cook vegetables until fragrant and slightly tender.

Step 5

Then deglaze the pan by slowly adding the Chicken broth, scraping up the drippings and brown bits with a wooden spoon into the broth.

Step 6

Then add the mushrooms, brown rice, Worcestershire sauce, butter, salt and pepper to taste, garlic and thyme sprigs.

Step 7

Add the chicken on top of the rice and broth mixture.

Step 8

Cover and bake at 350F for 45-50 minutes until broth is almost totally evaporated and rice is tender.

Step 9

Bake uncovered for 10-15 minutes more until chicken skin is crispy and the broth is evaporated.

Step 10

Serve oven-to-table!

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