Main Dishesbonappetit4.5
One-Pot Chicken and Rice With Olive Gremolata
Spiced, schmaltzy rice and tender braised chicken legs cook together in one Dutch oven—and the result feels like a warm hug.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Season 4 chicken legs (thigh and drumstick; about 2½ lb. total), patted dry, generously all over with kosher salt. Heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Cook 2 chicken legs, skin side down, until golden brown and crisp underneath, about ⏱️ 5 minutes. Turn over and cook until golden brown on the other side, 2–⏱️ 3 minutes. Transfer chicken to a large plate. Repeat with remaining 2 legs, adjusting heat as needed to keep chicken from scorching (pot will be much hotter at this point and second batch will brown faster).
chicken legs (thigh and drumstick; about 2½ lb. total), patted dry4
2
Remove pot from heat and pour off all but ¼ cup fat; discard. Add 1 large onion, finely chopped, and 3 garlic cloves, thinly sliced, to pot and return to medium-high heat. Cook, stirring occasionally, until softened, about ⏱️ 4 minutes. Sprinkle in 1 Tbsp. plus 1½ tsp. smoked paprika and 1 Tbsp. ground cumin and cook, stirring often, until spices are evenly distributed and fragrant, about ⏱️ 1 minute. Add 1½ cups basmati or other long-grain rice, rinsed until water runs almost clear, and 2¼ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt; cook, stirring often, until rice is toasted, about ⏱️ 1 minute. Add 3 Tbsp. sherry vinegar or red wine vinegar; cook, stirring and scraping up browned bits stuck to bottom of pot often, until liquid is absorbed, about ⏱️ 30 seconds.
large onion, finely chopped1. plus 1½ tsp. smoked paprika1 Tbsp. ground cumin1 Tbsp½ cups basmati or other long-grain rice, rinsed until water runs almost clear1¼ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more2. sherry vinegar or red wine vinegar, divided6 Tbsp
3
Stir in 1¾ cups low-sodium chicken broth, increase heat to high, and bring to a boil. Nestle chicken legs, skin side up, into rice. Cover, reduce heat to low, and cook until chicken is tender and rice is cooked through, 22–⏱️ 27 minutes. Remove from heat and let sit ⏱️ 10 minutes (resist peeking here). Uncover and fluff rice with a fork.
¾ cups low-sodium chicken broth1chicken legs (thigh and drumstick; about 2½ lb. total), patted dry4
4
Meanwhile, toss 1½ cups green olives, pitted, coarsely chopped, ⅓ cup finely chopped parsley, 1 garlic clove, finely grated, remaining ¼ cup extra-virgin olive oil, and remaining 3 Tbsp. sherry vinegar or red wine vinegar in a small bowl to combine; season olive gremolata with salt.
½ cups green olives, pitted, coarsely chopped1. sherry vinegar or red wine vinegar, divided6 Tbsp
5
Spoon some olive gremolata over chicken in pot, then serve chicken with remaining olive gremolata alongside.
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