Smothered & Southern
Spicy Baked Chicken and Rice (One Pot)
This is my go-to when I want crispy, seasoned chicken thighs and a pan of flavorful rice without dirtying half the kitchen. I sear the thighs skin-side down in a screaming-hot cast iron skillet, build the rice right in all that leftover seasoning and fond, then nestle the chicken back on top and finish the whole thing in the oven. One pan, big flavor, and the rice soaks up everything the chicken left behind.
Baked Chicken & RiceIngredients
- 1 cup onions, chopped
- 1 cup carrots, chopped
- chicken thighs, skin-on
- cornstarch (part of the seasoning blend)
- paprika, to taste
- salt, to taste
- cayenne pepper, to taste
- olive oil, to coat the seasoned chicken
- olive oil, for the skillet
- minced garlic, to taste
- 2 cups jasmine rice
- 3 cups chicken broth
- 1/2 cup water
How to Make It
- Chop 1 cup of onions and set aside.
- Chop 1 cup of carrots and set aside.
- Clean the chicken thighs well, getting up under the skin, then pat them dry so the seasoning sticks.
- Season the chicken thighs all over with the cornstarch, paprika, salt, and cayenne blend.
- Coat the seasoned chicken with olive oil to help the seasoning stick (the cornstarch leaves the surface very dry otherwise).
- Heat a cast iron skillet over medium-high heat until it starts to smoke.
- Add olive oil to the hot skillet.
- Lay the chicken thighs in skin side down and cook for 4 to 5 minutes.
- Turn the thighs over and cook the second side for 5 to 6 minutes.
- Remove the chicken from the skillet and set aside.
- Add the carrots and onions to the skillet and mix in the seasoning left from the chicken.
- Add the minced garlic and stir well.
- Sauté for about 2 minutes.
- Add 2 cups of jasmine rice and stir.
- Season the rice with more paprika, a little salt, and cayenne pepper to taste, then stir well.
- Pour in 3 cups of chicken broth and stir well to mix in the seasoning.
- Add 1/2 cup of water and stir to combine.
- Bring to a boil.
- Return the chicken to the skillet on top of the rice.
- Cover the skillet with a lid.
- Bake at 450°F for 10 to 15 minutes.
Curtis's Tips
- Pat the chicken dry after cleaning so the seasoning has something to grab onto.
- The olive oil on the chicken helps the seasoning stick, because the cornstarch in the blend leaves the surface very dry.
- I like olive oil here because it burns slower, so it's better for coating, and it's just a lighter taste.
- I cook all my dishes in a cast iron skillet, and I heat it until it smokes before adding the oil.
- I prefer jasmine rice, but you can use any style rice you want.
- Cayenne pepper is very spicy, so start with only about a teaspoon and adjust to taste.
