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One-Pan Garlic and Sage Chicken Thighs and Rice
50 minVoor 4Nutri-Score C€€
C
50 min
50 minOne-Pan Garlic and Sage Chicken Thighs and Rice
wat je nodig hebt
Ingrediënten
chicken thighs (bone-in, skin-on, patted dry)Overig6 stukken
olive oil (for searing)Voorraadkast30 ml
shallot (finely chopped)Groente en fruit1 stuk
garlic (minced)Groente en fruit4 stukken
fresh sage (leaves, roughly chopped)Groente en fruit8 stukken
long grain white rice (rinsed and drained)Granen200 g
chicken brothVoorraadkast400 ml
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
643kcal
- Koolhydraten
- 42 g
- Eiwitten
- 45 g
- Vetten
- 33 g
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.