Crispy Chicken and Rice Recipe

Chicken thighs: Bone-in and skin-on, these provide the best flavor and texture.

Rice: A staple grain that absorbs the flavors of the chicken broth.

Chicken broth: Adds depth and richness to the rice.

Olive oil: Used for searing the chicken to create a crispy skin.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity.

Garlic powder: Infuses the chicken with a subtle, savory flavor.

When searing the chicken thighs, make sure the skin is thoroughly dry before seasoning. This helps achieve a crispier texture. Additionally, avoid overcrowding the skillet to ensure even browning.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: Boneless, skinless chicken thighs can be used for a leaner option, though they may not be as crispy.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: Drumsticks also have skin and bone, providing a similar texture and flavor.

• rice - Substitute with quinoa: Quinoa is a high-protein alternative that cooks similarly to rice.

• rice - Substitute with cauliflower rice: For a low-carb option, cauliflower rice can be used, though it will have a different texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option, though it will alter the flavor slightly.

• chicken broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of chicken broth.

• olive oil - Substitute with canola oil: Canola oil has a similar smoke point and can be used for cooking the chicken.

• olive oil - Substitute with butter: Butter can add a richer flavor and can be used for cooking the chicken.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add moisture.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add heat, though it will be spicier than black pepper.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense garlic flavor.

• garlic powder - Substitute with onion powder: Onion powder can add a different but complementary flavor.

• Allow the crispy chicken and rice to cool to room temperature. This prevents condensation, which can make the dish soggy.

• Transfer the chicken thighs and rice into an airtight container. For best results, use separate containers for the chicken and rice to maintain the crispiness of the chicken skin.

• If storing in the refrigerator, place the containers in the fridge. The crispy chicken and rice can be stored for up to 3-4 days.

• For freezing, wrap each chicken thigh individually in aluminum foil or plastic wrap to prevent freezer burn. Place the wrapped chicken and rice in a freezer-safe container or zip-top freezer bag.

• Label the containers with the date to keep track of freshness. The crispy chicken and rice can be frozen for up to 2 months.

• When ready to reheat, thaw the chicken and rice in the refrigerator overnight if frozen.

• To reheat, preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and bake for 15-20 minutes until heated through and the skin is crispy again.

• Reheat the rice separately in a microwave-safe dish. Add a splash of chicken broth or water to keep it moist. Microwave on high for 2-3 minutes, stirring halfway through.

• Serve the reheated crispy chicken and rice together, enjoying the same delicious flavors and textures as the original dish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover crispy chicken and rice in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the chicken from drying out.
  4. Heat in the oven for about 20-25 minutes, or until the chicken is warmed through and the rice is steaming hot.
  5. For extra crispiness, remove the foil for the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of chicken broth or olive oil.
  2. Add the leftover crispy chicken and rice to the skillet.
  3. Cover the skillet with a lid and heat for about 10-15 minutes, stirring occasionally to ensure even heating.
  4. If the rice seems dry, add a bit more chicken broth to keep it moist.

• Microwave Method:

  1. Place the leftover crispy chicken and rice in a microwave-safe dish.
  2. Add a tablespoon of chicken broth or water to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 2-3 minutes, then stir the rice and flip the chicken.
  5. Continue microwaving in 1-minute intervals until the chicken and rice are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover crispy chicken in the air fryer basket.
  3. Heat for about 5-7 minutes, or until the chicken is crispy and warmed through.
  4. Meanwhile, reheat the rice separately using the microwave or stovetop method for best results.

• Oven: Used to bake the chicken and rice to ensure they are cooked through and tender.

• Skillet: Essential for searing the chicken thighs and toasting the rice before baking.

• Tongs: Handy for flipping the chicken thighs while searing them in the skillet.

• Measuring cups: Necessary for accurately measuring the rice and chicken broth.

• Measuring spoons: Used to measure the salt, pepper, garlic powder, and olive oil.

• Spatula: Useful for stirring the rice and ensuring it toasts evenly.

• Lid: Needed to cover the skillet before transferring it to the oven to bake.

• Cutting board: Provides a surface to season the chicken thighs.

• Knife: Useful for any additional prep work, such as trimming excess fat from the chicken thighs.

• Timer: Helps keep track of the cooking and baking times to ensure everything is perfectly cooked.

• Oven mitts: Essential for safely handling the hot skillet when transferring it in and out of the oven.

Preheat the oven early: Start preheating the oven while you prepare the chicken thighs to save time.

Use pre-minced garlic: Opt for pre-minced garlic to skip the peeling and chopping.

One-pan method: Cook the chicken and rice in the same skillet to reduce cleanup time.

Measure ingredients beforehand: Have all your ingredients measured and ready to go before you start cooking.

Quick sear: Sear the chicken on high heat to get it crispy faster.

Instant-read thermometer: Use an instant-read thermometer to quickly check if the chicken is cooked through.