Ingredients
Scale
- 1 tsp sea salt flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp dried thyme
- ½ tsp cracked black pepper
- ¼ cup (60 ml) extra-virgin olive oil
- 5 boneless chicken thighs (skin on or off, skin-on pictured) (see note 1)
- ¼ cup (60 ml) water
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 1 cup (200 g) jasmine rice
- 1 ½ cups (375 ml) chicken stock
- Fresh thyme sprigs, to garnish (optional)
TO SERVE
- Mixed leaf salad
Instructions
- Combine the sea salt flakes, onion powder, garlic powder, paprika, thyme, pepper and olive oil in a shallow bowl. Add the chicken and use tongs or your hands to ensure it is evenly coated in the marinade.
- Heat a large, deep, heavy-based pan over medium–high heat. Cook the chicken for 6–8 minutes, turning once halfway through, until golden. Remove the chicken from the pan and set aside on a plate. Spoon out any excess fat from the pan (especially if you used skin-on chicken), if desired – although this is not essential, as the fat = extra flavour!
- Add the water to deglaze the pan and use a spoon to scrape up any bits stuck to the bottom of the pan.
- To the same pan, add the onion and garlic. Cook, stirring, for 1–2 minutes until fragrant.
- Add the rice and stock to the pan, stir and bring to a simmer. Once simmering, reduce the heat to low and return the chicken to the pan (skin-side up if using skin-on chicken thighs).
- Cover and cook for 15 minutes.
- Once the chicken and rice are cooked, remove the pan from the heat and allow it to stand for 10 minutes, covered.
- Serve sprinkled with fresh thyme, if using, and a side of mixed leaf salad.
Notes
Note 1 – If you want to use chicken thighs with the skin on, I buy bone-in, skin-on chicken cutlets from the supermarket and bone them myself. Here’s a great video that shows you how it’s done.
Make ahead:
Chicken – Marinate the chicken up to 48 hours prior to cooking. Store refrigerated in an airtight container or reusable sandwich bag. This recipe is not suitable to freeze.
Leftovers:
Leftovers taste even better the next day! Refrigerate leftovers for up to 3 days in an airtight container. For best results, reheat in the microwave.
- Prep Time: 10 mins
- Cook Time: 15 mins + 10 minutes resting
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