Sorry it’s so fast; I spent literal hours trying to get the 2:30 second version exported to a gif, but I couldn’t get it to not look like crap, so I had to trim it back significantly. I have the [longer version on imgur](https://imgur.com/a/nQGe55x) but it’s so blurry cuz of the file size limits.
* 1 tablespoon extra virgin olive oil * 1½ pounds bone-in, skin-on chicken thighs * 1 yellow onion, peeled and roughly chopped * 1 head of garlic, top cut off, and cloves left in paper * 2 bay leaves * 6 cups water, more if needed * Salt
**Chicken and rice:**
* 1 tablespoon extra virgin olive oil * 3 small carrots, peeled and diced * 1 yellow onion, peeled and diced * 2 teaspoons dry thyme * 2 teaspoons paprika * 1 cup arborio or carnaroli rice * 5 scallions, minced; white and green parts kept separate * ½ lemon, juiced and ½ lemon cut into wedges * Salt and pepper
**Start the broth:**
1. Pat the chicken dry and season with salt and pepper. 2. Heat 1 tablespoon extra virgin olive oil in a pot over medium-high heat. Once hot, add the chicken thighs, skin-side down, and cook for 5 minutes without moving until browned and crisp. Flip and cook for 5 minutes more. 3. Add the onion, garlic, and bay leaves to the pot. Pour the water on top, adding more if needed to immerse the chicken. Season with a big pinch of salt. Bring to a boil, reduce heat, and simmer uncovered for 45 minutes.
**Finish the broth:**
1. Scoop the chicken out of the broth and transfer it to a large bowl. Transfer the head of garlic to a small bowl. 2. Pour the broth through a fine-mesh sieve into a large bowl and discard the solids. Wipe out the pot and return it to the stove. 3. Remove the skin from the chicken and pick the meat from the bones. Shred the chicken and add it to the bowl of broth. Note: You can fry the chicken skin and crumble it over the soup for a crispy garnish if you like.
**Prepare the garlic:**
1. Pop the garlic cloves from the paper and mash them into a paste with a fork. Set aside.
**Make the chicken and rice:**
1. Heat 1 tablespoon olive oil in the pot over medium heat. Add the onion and carrots and season with salt and pepper. Cook for 6–8 minutes until softened. Add the garlic paste, thyme, and paprika and cook for 1 minute until fragrant. Add the white parts of the scallions and cook for another 30 seconds. 2. Add the rice and toss to coat. Cook for 2 minutes, stirring occasionally. Add another pinch of salt. 3. Pour in the broth and chicken and bring to a boil. Reduce heat and simmer for 20–25 minutes or until the rice is tender and the broth is thick. If you like it soupier, add another cup of water and another pinch of salt.
**Finish the chicken and rice:**
1. Taste the chicken and rice and add more salt and pepper if needed. Stir in the lemon juice and half the scallion greens. Simmer for 3–5 minutes. Turn off the heat.
**To serve:**
1. Spoon the chicken and rice into shallow bowls and garnish with lemon wedges and the remaining scallion greens. Enjoy!
BakaTensai
This is a pretty solid recipe, thanks!
cowings
Seems very similar to a southern dish called Chicken Bog, or Chicken Perlo. Looks delicious!
peyotekoyote
This looks like one of those meals you just crave when you want something simple and homemade. I am going to try this, haven’t made chicken and rice this way before.
Thanks for sharing
MisterBinks
This looks amazing!
Sir_Poofs_Alot
This dish has like 4 different stages of adding onions
I love onions 🧅
djdjsjjsjshhxhjfjf
Always appreciate your gifs! <3 everything I make of yours is great!
I’ve had an extra large tub of white miso in my fridge for a bit I’m trying to get thru, and I’ve been dumping a few tablespoons in my chicken and rice, try it!
typtyphus
why is this downvoted? Gif quality wise , it’s one of the best I’ve in months
8 Comments
**Recipe here originally:** [**Chicken and Rice**](https://www.triedandtruerecipe.com/chicken-and-rice/)
You can follow [**@triedandtruerecipes**](https://www.instagram.com/triedandtruerecipes) on Instagram for more recipes, movies, and other nonsense or you can [**subscribe to my Substack**](https://newsletter.triedandtruerecipe.com/) for periodic emails
Sorry it’s so fast; I spent literal hours trying to get the 2:30 second version exported to a gif, but I couldn’t get it to not look like crap, so I had to trim it back significantly. I have the [longer version on imgur](https://imgur.com/a/nQGe55x) but it’s so blurry cuz of the file size limits.
Recipe:
Prep Time: 10 minutes | Cook Time: 30 minutes | Inactive time: 1 hour 5 minutes
Servings: 4 | Calories per serving: 596kcal
**Broth:**
* 1 tablespoon extra virgin olive oil
* 1½ pounds bone-in, skin-on chicken thighs
* 1 yellow onion, peeled and roughly chopped
* 1 head of garlic, top cut off, and cloves left in paper
* 2 bay leaves
* 6 cups water, more if needed
* Salt
**Chicken and rice:**
* 1 tablespoon extra virgin olive oil
* 3 small carrots, peeled and diced
* 1 yellow onion, peeled and diced
* 2 teaspoons dry thyme
* 2 teaspoons paprika
* 1 cup arborio or carnaroli rice
* 5 scallions, minced; white and green parts kept separate
* ½ lemon, juiced and ½ lemon cut into wedges
* Salt and pepper
**Start the broth:**
1. Pat the chicken dry and season with salt and pepper.
2. Heat 1 tablespoon extra virgin olive oil in a pot over medium-high heat. Once hot, add the chicken thighs, skin-side down, and cook for 5 minutes without moving until browned and crisp. Flip and cook for 5 minutes more.
3. Add the onion, garlic, and bay leaves to the pot. Pour the water on top, adding more if needed to immerse the chicken. Season with a big pinch of salt. Bring to a boil, reduce heat, and simmer uncovered for 45 minutes.
**Finish the broth:**
1. Scoop the chicken out of the broth and transfer it to a large bowl. Transfer the head of garlic to a small bowl.
2. Pour the broth through a fine-mesh sieve into a large bowl and discard the solids. Wipe out the pot and return it to the stove.
3. Remove the skin from the chicken and pick the meat from the bones. Shred the chicken and add it to the bowl of broth. Note: You can fry the chicken skin and crumble it over the soup for a crispy garnish if you like.
**Prepare the garlic:**
1. Pop the garlic cloves from the paper and mash them into a paste with a fork. Set aside.
**Make the chicken and rice:**
1. Heat 1 tablespoon olive oil in the pot over medium heat. Add the onion and carrots and season with salt and pepper. Cook for 6–8 minutes until softened. Add the garlic paste, thyme, and paprika and cook for 1 minute until fragrant. Add the white parts of the scallions and cook for another 30 seconds.
2. Add the rice and toss to coat. Cook for 2 minutes, stirring occasionally. Add another pinch of salt.
3. Pour in the broth and chicken and bring to a boil. Reduce heat and simmer for 20–25 minutes or until the rice is tender and the broth is thick. If you like it soupier, add another cup of water and another pinch of salt.
**Finish the chicken and rice:**
1. Taste the chicken and rice and add more salt and pepper if needed. Stir in the lemon juice and half the scallion greens. Simmer for 3–5 minutes. Turn off the heat.
**To serve:**
1. Spoon the chicken and rice into shallow bowls and garnish with lemon wedges and the remaining scallion greens. Enjoy!
This is a pretty solid recipe, thanks!
Seems very similar to a southern dish called Chicken Bog, or Chicken Perlo. Looks delicious!
This looks like one of those meals you just crave when you want something simple and homemade. I am going to try this, haven’t made chicken and rice this way before.
Thanks for sharing
This looks amazing!
This dish has like 4 different stages of adding onions
I love onions 🧅
Always appreciate your gifs! <3 everything I make of yours is great!
I’ve had an extra large tub of white miso in my fridge for a bit I’m trying to get thru, and I’ve been dumping a few tablespoons in my chicken and rice, try it!
why is this downvoted? Gif quality wise , it’s one of the best I’ve in months