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Jamie Oliver chicken thighs and rice

Jamie Oliver Chicken Thighs and Rice
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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.

Ingredients

Scale

    • 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)

Instructions

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.

Find it online: https://jamieolivereats.uk/chicken-thighs-and-rice/