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One-Pan Garlic and Sage Chicken Thighs and Rice
50 minPara 4Nutri-Score C€€
C
50 min
50 minOne-Pan Garlic and Sage Chicken Thighs and Rice
receta de
Jenn Lueke
@jenneatsgoood
1 receta
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken thighs (bone-in, skin-on, patted dry)Otro6 piezas
olive oil (for searing)Despensa30 ml
shallot (finely chopped)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras4 piezas
fresh sage (leaves, roughly chopped)Frutas y verduras8 piezas
long grain white rice (rinsed and drained)Cereales200 g
chicken brothDespensa400 ml
saltEspecias5 g
black pepper (freshly ground)Especias2 g
por ración
Nutrición
643kcal
- Carbohidratos
- 42 g
- Proteínas
- 45 g
- Grasas
- 33 g
paso a paso
Preparación
- Paso 1
Sear the chicken thighs
- Season the chicken thighs generously with salt and pepper on both sides.
- Heat the olive oil in a large deep pan over medium-high heat.
- Place the thighs skin-side down and sear until deeply golden, then flip and sear the other side.
- Remove the chicken from the pan and set aside; keep the rendered juices in the pan.
- Paso 2
Toast the shallot, garlic and sage
- Lower the heat to medium and add the chopped shallot to the pan juices.
- Cook until softened, then add the minced garlic and sage leaves.
- Toast, stirring, until fragrant and lightly golden.
- Paso 3
Add the rice and broth
- Stir the rinsed rice into the pan and toast it with the aromatics for a minute.
- Pour in the chicken broth and scrape up any browned bits from the bottom.
- Season with a little more salt and pepper and bring to a gentle simmer.
- Paso 4
Cook the chicken and rice together
- Nestle the seared chicken thighs back into the rice, skin-side up.
- Cover and cook on low until the rice is tender and has absorbed the broth and the chicken is cooked through.
- Paso 5
Rest and serve
- Take the pan off the heat and let it rest, covered, so the rice settles.
- Fluff the rice, spoon it onto plates with the chicken thighs and serve straight from the pan.