One Pan Garlic and Sage Chicken Thighs & Rice

• порції: 4
• активний час: 45 minutes
• загальний час: 1 hour

Інгредієнти

• 2 teaspoons dried thyme

• 2 teaspoons kosher salt, plus additional to taste

• 2 teaspoons smoked paprika

• 1 teaspoon ground sage

• 1/2 teaspoon ground black pepper

• 3-pounds bone-in, skin-on chicken thighs (7 to 8 thighs)

• 2 tablespoons olive oil

• 1 small shallot, finely chopped

• 3-4 garlic cloves, peeled and minced

• 2 tablespoons finely chopped sage leaves

• 1 cup dry jasmine or basmati rice, rinsed

• 2 tablespoons nutritional yeast

• 2 cups shredded kale, packed

• 1 1/2 cups low-sodium chicken or vegetable broth

• 3/4 cup full-fat canned coconut milk (about 1/2 of a 13.5oz can)

• 1/2 cup water, plus additional as needed

• sage leaves, for garnish (optional)

Напрямки

1. Preheat the oven to 375F. In a small bowl, combine the thyme, salt, paprika, sage, and black pepper. Pat the chicken thighs dry with a paper towel, then sprinkle with the spice mix and coat all sides. Set aside on a plate.

2. Heat the olive oil over medium heat in a large, deep skillet. If your skillet is not large enough to cook all thighs at once, cook in two batches. Once shimmering, add the chicken thighs, one at a time, avoiding overlapping. Cook until browned and crispy, 4 to 5 minutes, then flip and cook for another 4 to 5 minutes. The chicken will be partially cooked at this point. Remove and set aside.

3. In the same skillet, add the shallot and cook, stirring constantly, for 30 seconds. Mix in the garlic and chopped sage and cook for another minute, stirring continuously.

4. Add the nutritional yeast and rice and stir to coat in the shallot mixture. Season with a few pinches of salt. Let the rice toast for 1 to 2 minutes, stirring often, then add the kale, broth, coconut milk, and water. Stir to combine.

5. Place the chicken thighs on top of the rice, then carefully place the skillet on the middle rack in the oven. Bake until the rice is fluffy and has absorbed almost all of the liquid, and the chicken reaches an internal temperature of 165F, 14 to 20 minutes. (Note: I don't recommend covering the skillet in the oven, but if you don't want your rice crispy on top, cover it.) If your rice takes longer to absorb the liquid, just continue cooking as needed, the thighs will not overcook.

6. Optional: while the rice cooks, prepare crispy sage leaves for topping by heating a few tablespoons of oil to a small pan over medium heat, then carefully placing in leftover sage leaves to crisp up, 2 to 3 minutes. Sprinkle with salt and set aside to serve on top as a garnish.

7. Remove the skillet from the oven and cool for about 5 minutes. Divide even servings of rice and chicken thighs among 4 plates and garnish with crispy sage leaves. Notes:

Нотатки

• Storage: Refrigerate in a sealed container for up to 4 days. • Cook time will vary if your chicken thighs are bigger. You may need to increase the sear time to 5 to 7 minutes on each side, and ensure your chicken reaches 165F before removing from the oven. The recipe calls for bone in and skin on as it's the most budget friendly cut, however, you can swap for boneless, skinless if preferred, you may find the chicken cooks up in less time, keep an eye after about 15 minutes in step 6.