The cold weather has had me putting my Dutch oven through its paces the past couple weeks with a succession of stews, breads, and soups. Everything I make just seems to come out better during the winter, maybe because the thick cast iron emanates warmth long after I turn off the flame, or because removing the lid of the heavy pot always feels like opening a treasure chest. Whatever the reason, every meal has more than satisfied. This week, I tried out my crispy chicken and rice recipe, and I’d like to encourage you to do the same.
Chicken and rice is one of those rare dishes with countless iterations from across the world. It’s an undeniably comforting combination, and if you have a family of picky eaters, it might be the one meal that everyone agrees on. Adding in a can of crushed tomatoes takes care of the “healthy” aspect, and a handful of olives adds a peppery, briny hit that elevates the entire dish.
For me, the biggest allure of this recipe is the textural contrast of crispy chicken skin over juicy thigh meat, nestled in soft, yet perfectly resistant grains of tomato-coated rice. In order to get beautifully thin, crackling chicken skin, you have to render out the fat first. This will crisp the skin, develop the flavors, and give each piece of chicken a gorgeous, deeply browned color.
Credit: Allie Chanthorn Reinmann
I find that using my Dutch oven for this delivers the best results. The thick cast iron does an excellent job at holding onto and evenly distributing heat so you aren’t left with one crispy side of a chicken thigh, and the other all floppy. (Don’t fret if you don’t have a fancy Dutch oven; my brand-less one is a wonder. I might name it Dutchie.) Once you add the liquids and rice, you can count on the heat retention to cook the grains at a slow and steady pace, effectively achieving multiple different textures, all with one pot.
Credit: Allie Chanthorn Reinmann
Aside from the initial sear, this dish spends most of its time on low heat. You can absolutely use a regular pot for this, but you may have to keep a closer eye on everything. For the crispiest possible chicken skin, I recommend salting it the night before and leaving it in your fridge, uncovered, overnight. The salt flavors the skin and draws out moisture, while leaving it unwrapped allows exterior moisture to evaporate. This way, when you’re ready to cook, you won’t trap steam between the skin and the hot pot. If you didn’t plan ahead, no worries: just use a paper towel to thoroughly blot the moisture off the skin before salting both sides of each chicken thigh.
Credit: Allie Chanthorn Reinmann
If you prefer chicken breast, you can use that instead of skin-on chicken thighs, but if you ask me, you are missing out. And if you’re in need of any other one-pot winter meals, check out this recipe for beans and sausage. Even among champions, it’s a winner.
Dutch Oven Crispy Chicken and Rice Recipe
Ingredients:
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1 tablespoon neutral cooking oil
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4 skin-on chicken thighs
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Enough salt for both sides of chicken
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½ medium yellow onion, chopped
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1 clove garlic, peeled and crushed
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1 x 15-ounce can crushed tomatoes
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1 ½ to 2 cups broth
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1 cup uncooked rice
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1 teaspoon mixed seasonings (like onion powder, MSG, dried herbs, or chili powder)
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10 jalapeño stuffed green olives, halved
1. Use a paper towel to blot the excess moisture from the thighs, especially on the skin side. Salt both sides of the chicken thighs. Add the oil to a Dutch oven and swirl the pot to coat the bottom. Place the chicken thighs skin-side down and turn the heat to medium. Allow the chicken to cook like this for about 10 to 15 minutes, or until the skin is very brown underneath.
2. Flip the chicken and cook the other side for about five minutes. Your chicken will cook through here, but if your thighs are particularly thick, check with a thermometer.
3. Remove the thighs carefully so you don’t break off the crisp skin. Place them on a plate to wait. Toss the onion and garlic into the pot and let them cook briefly, about one minute. Pour in the crushed tomatoes, 1 ½ cups broth, and the rice along with a teaspoon of any seasoning mix you typically enjoy. Mix it well, reduce the heat to a low simmer, and cover the pot with a lid. Cook the rice and sauce like this for 15 to 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 mushy. Add the chopped olives to the pot and mix them into the rice. Nestle the chicken thighs, skin-side up, into the rice so the meat is buried in the sauce but the skin is above the surface. Allow the dish to cook for another five minutes, uncovered. Serve immediately to enjoy the crispiest chicken skin and the most satisfying tomato rice.
This articles is written by : Nermeen Nabil Khear Abdelmalak
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