Tomato-Braised Chicken & Rice with Olives
Ingredients
- 2 tablespoonsolive oil
- 4 pieceschicken thighs (bone-in, skin-on)
- 1 mediumyellow onion
- 4 clovesgarlic
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 1 can (14.5 oz)canned crushed tomatoes
- ¾ cupgreen olives (pitted)
- 1 teaspoondried oregano
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the 4 chicken thighs generously with salt and pepper.
- 02
When oil shimmers, add chicken skin-side down and sear for 5–6 minutes until golden and crispy. Flip and sear the other side for 3–4 minutes. Transfer to a plate.
- 03
Add the diced onion to the pot and cook for 3–4 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- 04
Add 1 1/2 cups rice and stir constantly for 2 minutes to toast the grains lightly.
- 05
Pour in 3 cups chicken broth and 1 can crushed tomatoes. Stir in 1 teaspoon dried oregano and the 3/4 cup olives. Season with a pinch of salt and pepper.
- 06
Nestle the seared chicken thighs back into the pot, skin-side up, pressing them gently into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20–22 minutes until rice is tender and liquid is absorbed.
- 07
Remove from heat, keep covered for 2 minutes, then fluff the rice with a fork. Check that the thickest part of a thigh reads 165°F on a thermometer. Serve hot.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes with the oregano. For brightness, finish with fresh lemon juice or zest. A splash of white wine (1/4 cup) in step 5 deepens the flavor if you have it on hand.
Use bone-in, skin-on chicken thighs for the best flavor and texture — they stay juicy during braising. This recipe works equally well with bone-in, skin-on chicken breasts, though reduce cooking time in step 6 to 18–20 minutes.