Jamie Oliver Chicken Thighs and Rice Recipe

Jamie Oliver’s Chicken Thighs and Rice is a comforting, one-pan style dish that brings together juicy, well-seasoned chicken with fluffy, flavorful rice. The magic of this recipe lies in how the chicken cooks directly over the rice, allowing the juices, herbs, and spices to soak down into every grain. It’s practical, filling, and deeply satisfying—exactly the kind of meal that works for busy evenings but still feels thoughtfully cooked.

This recipe serves 4 people and takes about 55–60 minutes from start to finish. Below is a detailed, step-by-step guide that focuses on texture, seasoning, and timing, so both the chicken and rice turn out just right.

What Makes This Recipe Worth Making

• One-pan simplicity – less washing up, more flavour
• Juicy chicken thighs – forgiving cut that stays moist
• Rice cooked in chicken juices – rich, savoury depth
• Balanced and filling – protein and carbs in one dish
• Great for family meals – reliable and satisfying

What are Jamie Oliver’s Chicken Thighs and Rice?

Jamie Oliver’s Chicken Thighs and Rice is a baked or stovetop chicken-and-rice dish where seasoned chicken thighs are cooked together with rice, stock, and aromatics. As it cooks, the rice absorbs flavour from the chicken and herbs, creating a cohesive, hearty meal.

Jamie Oliver Chicken Thighs and Rice Ingredients List

• 6–8 chicken thighs (bone-in, skin-on preferred)
• 250 g long-grain rice
• 1 large onion, finely chopped
• 2 cloves garlic, finely sliced
• 750 ml chicken stock
• 1 teaspoon smoked paprika
• Olive oil
• Salt and freshly ground black pepper
• Fresh herbs (thyme or parsley)

How to Prepare Jamie Oliver Chicken Thighs and Rice – Simple Steps

Step 1: Brown the chicken

Heat a large, ovenproof pan over medium-high heat, drizzled with olive oil. Season the chicken thighs well with salt and pepper, then place them skin-side down in the hot pan. Cook for 6–8 minutes until the skin is golden and crisp. Turn briefly to colour the other side, then remove and set aside.

Step 2: Build the flavour base

Lower the heat slightly and add the chopped onion to the same pan. Cook for 5–7 minutes, stirring regularly, until soft and lightly golden. Add the garlic and cook for another 30 seconds until fragrant.

Step 3: Add rice and spices

Stir the rice into the onion mixture, making sure it’s well coated in the oil and pan juices. Sprinkle over the smoked paprika and mix well. This step lightly toasts the rice and deepens the flavour.

Step 4: Add stock

Pour in the chicken stock and bring everything to a gentle simmer. Scrape the bottom of the pan to release any browned bits—they add richness to the final dish.

Step 5: Return the chicken

Nestle the chicken thighs back into the pan, skin-side up, sitting on top of the rice. Add a few sprigs of fresh herbs around the pan.

Step 6: Cook until tender

Transfer the pan to a preheated oven at 180°C (160°C fan) and cook uncovered for 35–40 minutes, until the rice is tender and the chicken is fully cooked with crisp skin.

Step 7: Rest and finish

Remove from the oven and let the dish rest for 5–10 minutes. This allows the rice to finish absorbing moisture and improves overall texture. Finish with chopped fresh herbs before serving.

Common Mistakes to Avoid When Making Jamie Oliver Chicken Thighs and Rice

• Using high heat throughout – can burn the rice
• Adding too much liquid makes the rice mushy
• Skipping the browning step – loses flavour
• Stirring the rice while baking affects the texture

What to Serve With Jamie Oliver Chicken Thighs and Rice

• Simple green salad – adds freshness
• Steamed greens – balances richness
• Roasted vegetables – extra depth
• Lemon wedges – brighten the dish

Expert Tips to Get Chicken Thighs and Rice Right

• Use bone-in thighs – more flavour and moisture
• Toast the rice briefly – improves texture
• Keep chicken skin above the liquid – stays crisp
• Rest before serving – better consistency

How to Add More Flavour to Chicken Thighs and Rice

• Lemon zest – fresh finish
• Extra herbs – lift the dish
• Chili flakes – gentle heat
• Drizzle of olive oil at the end – added richness

Best Way to Store Chicken Thighs and Rice

• Cool completely before storing – prevents sogginess
• Airtight container – keeps fresh up to 3 days
• Refrigerate promptly – maintains safety

Best Ways to Reheat Chicken Thighs and Rice

• Oven reheating – low heat with foil cover
• Stovetop method – add a splash of stock
• Avoid high microwave heat – dries the chicken

Nutritional Value (Per Serving)

• Calories: ~520 kcal
• Carbohydrates: ~45 g
• Protein: ~32 g
• Fat: ~24 g

FAQs

Why are my chicken thighs and Rice Dish Dry?

This usually happens when there isn’t enough liquid or the pan isn’t tightly balanced between heat and time. Using bone-in thighs and the correct stock-to-rice ratio allows the rice to absorb moisture slowly while the chicken releases its juices, keeping everything tender.

Should I Cook the Chicken Before Adding It to the Rice?

Yes, browning the chicken first is essential. This step renders some fat, builds flavour in the pan, and prevents the chicken from tasting bland once it finishes cooking on top of the rice.

What Type of Rice Works Best for Chicken Thighs and Rice?

Long-grain rice works best because it absorbs liquid evenly and stays fluffy. Short-grain rice releases more starch and can turn the dish soft or sticky if overcooked.

Can I Make Chicken Thighs and Rice Ahead of Time?

Yes, this dish can be cooked earlier in the day and reheated gently. Let it cool fully, store it covered, and reheat with a splash of stock to restore moisture and texture.

Final Words

Jamie Oliver’s Chicken Thighs and Rice is the kind of recipe that earns its place in regular rotation. Straightforward, deeply flavoured, and satisfying without being complicated, it’s a dependable meal that delivers comfort and balance every time you make it.

Similar recipes to add to your list

• Jamie Oliver Air Fryer Cheesecake
• Jamie Oliver Air Fryer Scones
• Jamie Oliver Chicken and Leek Stroganoff

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