One-Pot Provençal Chicken with French Rice Pilaf
45 Minutes
Continental
Serves: 4
Toasting Royal® Basmati Rice with onion and chicken stock creates a delicious bed of rice pilaf for our One-Pot Provençal Chicken.
Ingredients
1 cup Royal® Basmati Rice
1 tablespoon olive oil
4 bone-in, skin-on chicken thighs
1 small onion, diced
3 garlic cloves, minced
1 can (14 oz.) diced tomatoes
1/2 cup low-sodium chicken stock
1/3 cup pitted kalamata or niçoise olives
4 anchovy fillets, finely chopped, optional
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
1 teaspoon minced fresh oregano, or 1/2 teaspoon dried
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 small onion, diced
2 cups low-sodium chicken stock
1/2 teaspoon fine sea salt
Preparation
- In a Dutch oven, heat oil over medium-high heat. Add chicken and brown on both sides, about 5 minutes per side. Transfer to a plate.
- Pour off all but 1 tablespoon of the fat, then add onion and garlic to the pan. Cook, stirring, until softened, about 5 minutes.
- Stir in tomatoes, stock, olives, anchovies, thyme, oregano, salt, and pepper. Bring to a simmer and add chicken pieces back to the pot. Cover, reduce the heat to medium-low, and simmer gently until the internal temperature of the chicken reaches 170ºF, about 15 minutes.
- While the chicken cooks, in a medium saucepan heat oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes.
- Stir in rice and cook, stirring, until fragrant and lightly browned, about 5 minutes.
- Stir in stock and salt, bring to a boil, cover, reduce the heat to medium-low, and simmer until tender, about 15 minutes. Remove from the heat and let sit for 10 minutes more. Fluff the rice with a fork.
- Serve chicken on a bed of pilaf.
