ONE-POT LEMONY CHICKEN THIGHS AND RICE

• порції: 4 servings
• активний час: 15 minutes
• загальний час: 50 minutes

Інгредієнти

2 tbsp olive oil

1 1/2 lbs boneless, skinless chicken thighs (about 6 thighs)

2 tsp dried oregano

2 tsp smoked paprika

1 1/2 tsp kosher salt, additional to taste

1/2 tsp ground black pepper

1/2 large yellow onion, chopped (about 1/2 cup)

3 garlic cloves, minced (about 2 ½ teaspoons)

1 cup dry jasmine rice, rinsed

1 cup low-sodium chicken broth

3/4 cup full-fat canned coconut milk

Juice of 1 lemon (about 3 tablespoons)

2 cups packed shredded kale leaves (about 3 ounces)

1/3 cup fresh chopped parsley, for garnish (about 5 stems)

Напрямки

Preheat oven to 375F. Combine the oregano, smoked paprika, salt, and black pepper in a small bowl. Pat the chicken thighs dry with a paper towel and evenly season both sides with the spice mixture.

Heat the olive oil in a large, deep oven-safe skillet or pot over medium-high heat. Carefully add the chicken to the skillet in a single layer, working in batches if necessary. Cook until golden brown on the outside, but not quite cooked through, 3 to 4 minutes per side. Transfer to a plate. Repeat with the remaining chicken thighs. Set aside.

Lower the heat to medium. In the same skillet, add the chopped onion to the remaining oil and cook, stirring occasionally, until softened, about 3 minutes. Add the minced garlic and cook, continuing to stir, until both the onion and garlic are translucent and fragrant, 1 to 2 minutes.

Add the rice and toast, stirring frequently, until golden brown, 2 to 3 minutes. Add the chicken broth, coconut milk, lemon juice, and a big pinch of salt, and stir to combine. Add the chopped kale, mix well, and cook until wilted, about 1 minute.

Add 1 cup of water and mix well. If the rice is not fully covered in liquid, add an additional 1/2 cup. Place the chicken on top and transfer to the oven. Cook, uncovered, until all the liquid is absorbed and the rice is fluffy, 15 to 20 minutes.

To serve, divide evenly among 4 plates or shallow bowls and garnish with chopped parsley.