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One-Pot Chicken & Rice
Chef Frankie Celenza's smoky, juicy one-pot chicken and rice gets a kick from briny olives. This easy, affordable recipe is the perfect way to feed a family on busy weeknights.
Prep
25 min
Cook
45 min
Total
1h 10m
Serves
4
Instructions
- 01
Preheat the oven to 350°F.
- 02
Heat a large cast iron skillet over medium-high heat and add the olive oil. Season both sides of the chicken with salt and pepper. Sear the chicken skin side down for 5–8 minutes, until the skin is a rich golden brown.
- 03
Flip the chicken, add the onions and garlic, and cook for an additional 5 minutes.
- 04
Stir in the rice, smoked paprika, tomatoes, and chicken stock. Cover the pan and bake for 40 minutes.
- 05
Remove the pan from the oven and add the olives and peas. Heat on the stove on low until the olives and peas are warmed through.
- 06
Remove the chicken onto serving plates. Add the lemon and parsley to the pan and stir into the rice before serving.
Nutrition
per serving
- Calories
- 790
- Protein
- 41g
- Carbs
- 51g
- Fat
- 44g
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