Crispy Chicken and Rice Recipe

Chicken thighs: Bone-in and skin-on, these pieces are perfect for achieving a crispy exterior and juicy interior.

Rice: A staple grain that will absorb the flavors of the chicken broth.

Chicken broth: Adds depth and richness to the rice.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a touch of heat and complexity.

Olive oil: Used for searing the chicken thighs to achieve a crispy skin.

When searing the chicken thighs, make sure the skillet is hot enough before adding the olive oil. This ensures that the skin becomes crispy and golden brown. Additionally, avoid overcrowding the pan to maintain the temperature and achieve an even sear.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They will cook faster and be slightly less fatty, but still provide a good flavor.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile, making them a good alternative.

• rice - Substitute with quinoa: Quinoa cooks in a similar time frame and offers a higher protein content.

• rice - Substitute with cauliflower rice: For a low-carb option, cauliflower rice cooks quickly and absorbs flavors well.

• chicken broth - Substitute with vegetable broth: This keeps the dish flavorful while making it suitable for vegetarians.

• chicken broth - Substitute with beef broth: It provides a richer, deeper flavor, though it will slightly change the dish's profile.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the dish's depth.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, often considered more nuanced.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the dish's spiciness without altering its appearance.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, though it will add heat.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• olive oil - Substitute with butter: Butter adds a rich flavor and can help achieve a crispy texture, though it has a lower smoke point.

• Allow the chicken thighs and rice to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Store the chicken and rice separately to maintain the crispiness of the chicken skin. Use airtight containers for both.
• For the chicken, place it in an airtight container lined with paper towels to absorb any excess moisture. This will help keep the skin crispy.
• For the rice, transfer it to a separate airtight container. If you prefer, you can add a splash of chicken broth before reheating to keep it moist.
• Label the containers with the date to keep track of freshness. The chicken can be stored in the refrigerator for up to 3 days, while the rice can last up to 4 days.
• To freeze, wrap each chicken thigh individually in aluminum foil or plastic wrap to prevent freezer burn. Place the wrapped chicken in a freezer-safe bag or container.
• Freeze the rice in a separate freezer-safe container or bag. Flatten the rice in the bag to allow for even freezing and easier storage.
• Label the containers with the date. The chicken and rice can be frozen for up to 3 months.
• When ready to reheat, thaw the chicken and rice in the refrigerator overnight. Reheat the chicken in a preheated oven at 375°F (190°C) for about 10-15 minutes to regain its crispiness.
• Reheat the rice in a microwave-safe dish, adding a splash of chicken broth if needed, and microwave on medium power until heated through, stirring occasionally.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the crispy chicken and rice in an oven-safe dish. Cover with aluminum foil to prevent drying out.
  3. Heat for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is heated through.

• Stovetop Method:

  1. Add a splash of chicken broth or water to a skillet to prevent sticking.
  2. Place the rice and chicken in the skillet over medium heat.
  3. Cover and heat for 10-15 minutes, stirring occasionally, until everything is warmed through.

• Microwave Method:

  1. Place the rice and chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking and stirring halfway through, until thoroughly heated.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the crispy chicken in the air fryer basket. Heat for 5-7 minutes, or until crispy and heated through.
  3. Meanwhile, reheat the rice separately in the microwave or on the stovetop as described above.

• Steamer Method:

  1. Place the rice and chicken in a heatproof dish that fits into your steamer.
  2. Steam for about 10-15 minutes, or until everything is heated through, ensuring the chicken remains moist.

• Oven: Used to bake the chicken thighs until fully cooked.

• Skillet: Used to sear the chicken thighs to make the skin crispy.

• Tongs: Handy for flipping the chicken thighs in the skillet.

• Baking sheet: Needed to transfer the seared chicken thighs to the oven.

• Saucepan: Used to cook the rice with chicken broth.

• Measuring cups: Essential for measuring the rice and chicken broth accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Stirring spoon: Useful for stirring the rice while it cooks.

• Lid: Needed to cover the saucepan while the rice simmers.

• Knife: Useful for trimming any excess fat from the chicken thighs if needed.

• Cutting board: Provides a surface for prepping the chicken thighs.

• Plate: Used to hold the chicken thighs temporarily after searing.

• Serving platter: For presenting the crispy chicken thighs over the cooked rice.

Preheat the oven early: Start preheating your oven while you season the chicken thighs to save time.

Use instant rice: Substitute regular rice with instant rice to cut down on cooking time.

One-pan method: Cook the chicken and rice together in an oven-safe skillet to reduce cleanup and save time.

Batch seasoning: Season multiple chicken thighs at once and store them in the fridge for future use.

Quick broth heating: Use an electric kettle to boil the chicken broth faster before adding it to the saucepan.