Dinners

One Pan Garlic and Sage Chicken Thighs and Rice

Name: One Pan Garlic and Sage Chicken Thighs and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Cooked
Ingredients: 2 teaspoons dried thyme; 2 teaspoons kosher salt, plus additional to taste; 2 teaspoons smoked paprika; 1 teaspoon ground sage; 1/2 teaspoon ground black pepper; 3 pounds bone-in, skin-on chicken thighs (7 to 8 thighs); 2 tablespoons olive oil; 1/2 large shallot, finely chopped; 3-4 garlic cloves, peeled and minced; 2 tablespoons finely chopped sage leaves; 1 cup dry jasmine or basmati rice, rinsed; 2 tablespoons nutritional yeast; 2 cups shredded kale, packed; 1 ½ cups chicken or veggie broth; 3/4 cup full-fat canned coconut milk (1/2 can); 1/2 cup water, plus additional as needed; sage leaves, for garnish (optional)

Cooked

4 servings

μερίδες

15 minutes

χρόνος ενεργούς προετοιμασίας

1 hour

συνολικός χρόνος

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Υλικά

2 teaspoons dried thyme

2 teaspoons kosher salt, plus additional to taste

2 teaspoons smoked paprika

1 teaspoon ground sage

1/2 teaspoon ground black pepper

3 pounds bone-in, skin-on chicken thighs (7 to 8 thighs)

2 tablespoons olive oil

1/2 large shallot, finely chopped

3-4 garlic cloves, peeled and minced

2 tablespoons finely chopped sage leaves

1 cup dry jasmine or basmati rice, rinsed

2 tablespoons nutritional yeast

2 cups shredded kale, packed

1 ½ cups chicken or veggie broth

3/4 cup full-fat canned coconut milk (1/2 can)

1/2 cup water, plus additional as needed

sage leaves, for garnish (optional)

Οδηγίες

Preheat the oven to 375F.

In a small bowl, combine the thyme, salt, paprika, sage, and ground black pepper. Pat the chicken thighs dry with a paper towel, then sprinkle with the spice mix and coat all sides. Set aside on a plate.

Heat the olive oil over medium heat in a large, deep skillet that’s large enough to hold all 7-8 thighs. If your skillet is not large enough, cook the chicken in two batches. Once shimmering, add the chicken thighs, one at a time, avoiding overlapping. Cook until browned and crispy, 4 to 5 minutes, then flip and cook for another 4 to 5 minutes. The chicken will be partially cooked at this point. Remove and set aside.

In the same skillet, add the shallot and cook, stirring constantly, for 30 seconds. Mix in the garlic and chopped sage and cook for another minute, stirring continuously.

Add the nutritional yeast and rice and stir to coat in the shallot mixture. Season with a few pinches of salt. Let the rice toast for 1 to 2 minutes, stirring often, then add the kale, broth, coconut milk, and water. Stir to combine.

Place the chicken thighs on top of the rice, then carefully place the skillet on the middle rack in the oven. Bake until the rice is fluffy and has absorbed almost all of the liquid, and the chicken reaches an internal temperature of 165F, 14 to 20 minutes. (Note: I don’t recommend covering the skillet in the oven, but if you don’t want your rice crispy on top, cover it.) If your rice takes longer to absorb the liquid, just continue cooking and the thighs will not overcook.

Optional: while the rice cooks, prepare crispy sage leaves for topping by heating a few tablespoons of oil to a small pan over medium heat, then carefully placing in leftover sage leaves to crisp up, 2 to 3 minutes. Sprinkle with salt and set aside to serve on top as a garnish.

Remove the skillet from the oven and cool for about 5 minutes. Serve with even servings of rice and chicken thighs and garnish with crispy sage leaves.