smittenkitchen
Chicken Rice with Buttered Onions
The most cozy, comforting fall dish: the ingredient list is short, the chicken tender, the rice flavorful, the leftovers reheat phenomenally, and it’s budget-friendly.
👥 6 Servings⏱️ Prep & Cook: 1h 10m👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
📝 Preparation Steps
1
Prepare the chicken: Arrange chicken skin side up on a plate and season generously on top with salt and freshly ground black pepper. We’ll get to the undersides in a minute.
2
Heat a large sauté pan, preferably one with a lid, over medium-high heat for one minute. Once the pan is very hot, add 1 tablespoon olive oil and 1 tablespoon butter, and heat them together for another full minute. Arrange chicken skin side down and cook until deeply brown underneath, about 4 to ⏱️ 5 minutes. [Don’t crowd the chicken; depending on the size of your pan, you might need to do this in two batches.] While it browns, season what is now the top side with additional salt and pepper. Once browned, flip the pieces over and brown on the second side, about another 3 to ⏱️ 4 minutes. Don’t skimp on the color, please. Transfer the chicken to a plate.
olive oil1 tablespoon
3
Prepare the buttered onions: Leave the pan on medium-high and add 2 tablespoons butter to fat and juices in it. Once melted, add the onions and season with 1 teaspoon kosher salt. Cook the onions for about ⏱️ 15 minutes total, or until golden throughout and darker brown at the edges, stirring every couple minutes. In the beginning, the onions are watery; once the water has cooked off and the onions begin to pick up color, I reduce the heat to medium for the remaining time. Carefully taste and season with more salt, if desired, and lots of freshly ground black pepper. Remove 1/3 cup of onions and set aside until the end.
4
Finish the chicken and rice: Add thyme and uncooked rice and cook with the onions for ⏱️ 1 minute. Add the wine, if using, and cook until it disappears, about 1 to ⏱️ 2 minutes. Scrape down the pan sides, pushing any rice and onions back to the bottom. Return the chicken thighs to the pan skin side up, spacing them out. Carefully pour 2 cups (updated amount) of the broth around chicken. Bring the pan to a simmer then reduce to the lowest simmer and cover. Cook rice and chicken together for ⏱️ 25 minutes, or until rice is tender. If rice is not tender at ⏱️ 25 minutes, add remaining 1/4 cup broth and return to the heat for another 5 to 10 minute4s.
5
To finish and serve: Off heat, rest the dish for 5 to ⏱️ 10 minutes before serving. Scatter with reserved buttered onions and scoop it onto plates.
6
This keeps so well. I reheat it covered in an oven-safe dish at 350 degrees for 15 to ⏱️ 30 minutes, until the chicken is warm. To freeze, well, I’m just going to say it: I’ll pack it ingloriously in a freezer bag and press out the extra air. Defrost in the fridge for a day, if you have time, then rewarm as written above.
7
Notes/anticipated questions:
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