One-Pot Chicken and Rice With Caramelized Lemon Recipe

This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs

By Dan Pelosi

Published Aug. 23, 2024

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Print RecipeYield:4 servings- 4bone-in, skin-on chicken thighs (about 1½ pounds)

  • Salt and black pepper
  • 2teaspoons dried oregano
  • Crushed red pepper
  • 2tablespoons extra-virgin olive oil
  • 2lemons
  • 1cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
  • 6garlic cloves, minced
  • 1medium shallot or ½ medium onion, minced
  • 2cups long-grain white rice, rinsed
  • 4cups (32 ounces) chicken broth
  • ¼cup roughly chopped fresh parsley, for serving

Add ingredients to Grocery ListIngredient Substitution Guide 11. Step 1Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper. 12. Step 2Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside. 13. Step 3Cut 1 lemon into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside. 14. Step 4Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes. 15. Step 5Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

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paulinem10 months agoI made it in the Instant Pot, since my kitchen doesn’t have air conditioning. Mostly followed the steps as written, except after cooking all the vegetables I deglazed the pot with the broth, then put the rice in and the chicken on top. Lemons on top of the chicken. 6 minutes high pressure with a natural release. It came out great!

Is this helpful? 1208ERhoads10 months agoReally delicious and easy meal. I upped the thigh count to 6, and reduced rice to 1.5 cups and broth to 3 cups, which sorted the carb/protein ratio issues mentioned by other users. I personally like the bitterness of the lemon slices, but I think using the zest of one lemon instead of slices would eliminate the bitterness while maintaining the lift of citrus.

Is this helpful? 1089RHB10 months agoFor those finding the Lemons too bitter or strong, make sure they are at least lightly browned on both sides before removing from the pan, and put them under the chicken rather than over the chicken. This will allow them to cook/mellow further in the broth.

Is this helpful? 1076Courtnay1 hour agoI didn’t have olives, but I did have a giant jar of muffaletta Olive salad so I tried that and this came out really well!

Is this helpful?Joanne2 days agoThe cooking is easy and the dish came out delicious. I followed exactly the recipe except 4 pieces of dried tomatoes (coarsely chopped) added to the shallot, garlic, and olive pile. It’s definitely a recipe to keep.

Is this helpful?MJ Scott6 days agoI did several things suggested by other reviewers. I used 6 chicken thighs and 1 1/2 cups rice/3 cups broth. Chicken is gone and I still have leftover rice. I also boiled the whole lemon for 2 minutes and put it under the chicken while baking. This recipe was fantastic. The best tasting rice I’ve ever made.

Is this helpful?Private comments are only visible to you. - Grains And Rice

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FAQ

How many stories is Chicken Ranch Casino?

The new 9-story casino resort will feature a 100,000 sq-ft casino with 900 slot machines and 12-14 table games, restaurants and bars, a 5-story hotel with 197 rooms, luxury day spa, rooftop restaurant, and a rooftop pool, and a 12,000-square-foot conference and event center.

When and why was the double zero added to the American roulette wheel?

When and why was the double zero added to the American roulette wheel? The double zero was added to the American roulette wheel in the mid-19th century. The exact year is not clear, but it is believed to have been added around the 1860s. The reason for its addition was to increase the house edge, making the game more profitable for the casino. At the time, gambling was not regulated in the United States, and casinos were free to set their own rules and payouts.

Who owns the Chicken Ranch Casino?

Founded in 1985 as the bingo hall Chicken Ranch Bingo Palace, it is owned by the Chicken Ranch Rancheria of Me-Wuk Indians of California. Jamestown, California, U.S. The venue installed its earliest casino-like machines in 2000 and went through a remodeling in 2011 to have a Western theme.

Who invented the game of roulette?

Who invented the game of roulette? The exact origins of roulette are a subject of much debate and speculation among historians and gambling enthusiasts. While there is no clear consensus on the game’s inventor, several theories exist regarding its creation. One of the most popular theories is that the game was invented by a French mathematician named Blaise Pascal in the 17th century. According to this theory, Pascal was attempting to develop a perpetual motion machine when he inadvertently created the roulette wheel.

What were the original rules and betting options for roulette?

What were the original rules and betting options for roulette? The original rules and betting options for roulette were relatively simple. The game featured a spinning wheel with numbered pockets, typically ranging from 1 to 36. The early versions of the game also featured a single zero pocket, which gave the house a slight edge. In some variations, there was also a double zero pocket, which further increased the house edge.

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