Crispy Chicken Thighs and Rice

Don't Make These Mistakes

Start the skin side down so it crisps as the fat renders.

If the rice is firm after 30 minutes, add a splash of hot water and cover for 5 minutes.

Use hot stock so the rice begins cooking at once.

Cooking Crispy Chicken Thighs and Rice

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Pat the chicken dry and rub with the salt, paprika and pepper.

   Mark done

2. Place the thighs skin side down in a large ovenproof pan and set over medium heat. Cook for 7 minutes until the skin is golden. Lift out and pour off all but 1 tablespoon of fat.

   Mark done Start 7 min timer

3. Cook the onion and garlic in the pan for 4 minutes. Stir in the rice, then the hot stock, and bring to a boil.

   Mark done Start 4 min timer

4. Set the thighs skin side up on the rice and bake uncovered for 30 minutes. Scatter the peas around the pan for the last 5 minutes. Rest for 5 minutes.

   Mark done Start 30 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 2 days. Cool the rice quickly and reheat until steaming throughout.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Good With

• Green salad
• Steamed greens
• Lemon wedges
• Hot sauce

Common Questions About Crispy Chicken Thighs and Rice

Crispy Chicken Thighs and Rice Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.