Chicken & Rice is a favorite around here. We adore it’s simplicity and heartiness in the cooler months, there just isn’t anything more comforting. It’s a great weekend meal but does take time so it’s harder to do during the week. Enter this recipe for One Pot Lemon-Caper Chicken & Rice.
I use boneless skinless chicken thighs (you could certainly use bone-in skin-on if you wanted to) and cook them in the pot with the delicious flavors of Chicken Piccata: lemon zest, capers, & parsley. For extra briney flavor I add in green olives. It’s a one pot meal that could not produce more flavor. Everything cooks in a dutch oven, first on the stove top, and then finishes in the oven for twenty minutes. Making this a one pot meal ready in just over thirty minutes total. Perfect for a busy weeknight.
If you don’t have a dutch oven a large saute pan with a lid or a large saucepan with a lid would work fine. As always here are my favorite dutch ovens:
The Le Creuset Round Dutch Oven: http://theanchoredkitchen.com/rounddutchoven
And the less expensive Tramontina: http://theanchoredkitchen.com/Tramontina (pictured above)
- 2 cloves garlic, minced
- 1/2 C chopped parsley + 1 TBSP, separated
- 2 tbsp green pimento stuffed olives, chopped
- 1 tbsp capers
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- zest and juice of 1 lemon
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 onion, diced
- 2 C chicken stock
- 1 C white rice
- Preheat an oven to 400 degrees.
- Pat the chicken thighs dry with paper towels, then sprinkle with the salt and pepper.
- Heat a dutch oven over medium high heat. Once warm add in the olive oil and allow it to come to a shimmer. Add in half the chicken thighs and brown on the first side, about 3 minutes, flip and brown on the second side for an additional 3 minutes and then remove to a plate. Continue with the second batch of chicken thighs.
- While the chicken is cooking mix the chopped parsley, chopped olives, capers, lemon zest, lemon juice, and garlic.
- Once all of the chicken thighs are removed to a plate, add the chopped onion to the pot, followed by the parsley olive mixture. Saute for one minute.
- Add in the chicken stock, and scrape any brown bits off the bottom of the pot with the back of a wooden spoon to allow the fond (brown bits on the bottom of the pan) to flavor the stock. It's good stuff down there.
- Add in the rice and the chicken along with any juices that accumulated on the plate. Put the lid on the pot and place it in the oven. Cook for 20 minutes.
- After twenty minutes remove the pot from the oven and fluff all the rice with a fork. Serve it warm and garnish with the additional tbsp of parsley.