I Can’t Get Enough of This Crispy One-Pot Chicken and Rice Dish.

The cold weather has forced me to put my dutch oven to the test over the last couple of weeks, making stews, breads and soups. Everything I make seems to work better in the winter, maybe because the thick cast iron radiates heat long after I turn off the flame, or because removing the lid of a heavy pot always feels like opening a treasure chest. Whatever the reason, I am more than satisfied with every meal. I tried out my Crispy Chicken Rice recipe this week and wanted to encourage you to do the same.

Chicken rice is one of those rare dishes that has countless variations from all over the world. It’s an undeniably comforting combination, and if you have a family of picky eaters, this may be the one meal everyone can agree on. Adding a can of crushed tomatoes gives the dish a “healthy” feel, and a handful of olives adds a tangy, salty touch that enhances the entire dish.

For me, the biggest appeal of this recipe is the textural contrast of crispy chicken skin and juicy thigh meat surrounded by soft but perfectly firm grains of tomato-covered rice. To get beautiful thin, crispy chicken skin, you need to render the fat first. This will crisp the skin, enhance the flavor, and give each piece of chicken a gorgeous dark brown color.

I find that using a Dutch oven for this gives the best results. Thick cast iron holds and distributes heat well, so one side of the chicken thigh doesn’t end up crispy and the other floppy. ( Don’t worry if you don’t have a fancy Dutch oven ; my unbranded oven is a miracle. I might call it a Dutchie.) Once you add liquids and rice, you can expect to retain heat while cooking. grains at a slow and steady pace, effectively achieving many different textures in one pan.

Apart from the initial searing, this dish is cooked on low heat most of the time. You can use a regular saucepan for this, but you may have to pay closer attention. To ensure the chicken skin is as crispy as possible, I recommend salting it the night before and refrigerating it overnight, uncovered. The salt flavors the skin and draws out moisture, and if left unwrapped, the external moisture will evaporate. This way, when you’re ready to cook, no steam will remain between the skin and the hot pan. If you didn’t plan ahead, don’t worry: just thoroughly blot the moisture from the skin with a paper towel before salting both sides of each chicken thigh.

If you prefer chicken breast, you can use it instead of skin-on chicken thighs, but if you ask me, you’re missing out. And if you’re looking for more one-pot winter meals, check out this beans and sausage recipe . Even among champions, this is a winner.

Dutch Oven Crispy Chicken and Rice Recipe

Ingredients:

• 1 tablespoon neutral vegetable oil

• 4 chicken thighs with skin

• Enough salt for both sides of the chicken.

• ½ medium yellow onion, chopped

• 1 clove garlic, peeled and crushed

• 1 15-ounce can crushed tomatoes

• 1 ½–2 cups broth

• 1 cup uncooked rice

• 1 teaspoon seasoning blend (such as onion powder, MSG, dried herbs, or chili powder)

• 10 green olives stuffed with jalapenos, halved

1. Use a paper towel to blot excess moisture from your thighs, especially the skin side. Salt the chicken thighs on both sides. Add oil to the Dutch oven and swirl the pan to coat the bottom. Place chicken thighs skin side down and reduce heat to medium. Let the chicken cook in this manner for about 10-15 minutes or until the skin underneath is very brown.

2. Flip the chicken and cook the other side for about five minutes. Your chicken will be cooked through here, but if you have particularly thick thighs, check with a thermometer.

3. Remove the thighs carefully to avoid damaging the crispy skin. Place them on a plate and wait. Throw the onions and garlic into the pan and let them cook a little, about one minute. Add crushed tomatoes, 1 ½ cups broth and rice, and a teaspoon of any seasoning blend you usually like. Stir well, reduce heat to a low simmer and cover the pan with a lid. Cook the rice and sauce in this manner for 15–20 minutes, stirring occasionally.

4. At this point, the rice will have absorbed the excess liquid and you should taste it. The rice should be just cooked, but not overcooked. Add the chopped olives to the pan and mix them with the rice. Place the chicken thighs, skin side up, in the rice so that the meat is submerged in the sauce but the skin is above the surface. Let the dish cook for another five minutes, uncovered. Serve immediately to enjoy crispy chicken skin and hearty tomato rice.

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