First, I sear the chicken thighs, then add all the other ingredients,
cover and bake for 50 minutes = absolute perfection with crispy, moist chicken
and heavenly seasoned rice!
Prep: 5 Mins.
Cook 10 Mins.
Bake: 50 Mins.
Rest: 10 Mins.
Spice blend (divided):
2 teaspoons Creole seasoning (I use Tony Chachere’s in the green container)
1 teaspoon Lawry’s seasoning salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1/2 teaspoon poultry seasoning
1 teaspoon dried oregano
1/2 teaspoon freshly-ground black pepper
3-4 bone-in skin-on chicken thighs, (mine are from Costco the 3-pack tends to come with 3/4 thighs)
1/2 of above spice blend mixture (reserve other 1/2 for rice, below)
1 teaspoon Mazola oil
Plus, 1 tablespoon Mazola oil for searing
1 cup raw Calrose rice (short-grain)
Remaining 1/2 of spice mixture
1 tablespoon Worcestershire
2 tablespoons ketchup
2 cups low-sodium chicken broth
1 teaspoon lemon juice
Preheat oven to 400F. Place an ovenproof medium-size stainless steel skillet, with lid, aside.
Add all the spice blend ingredients onto a paper plate, then whisk to combine; set aside.
Place the skillet (see photo) over high heat on stovetop with 2 tablespoons of Mazola oil.
Meanwhile, pat chicken thighs dry with paper towel, including using kitchen shears to cut any excess fat without disturbing skin on under-side. Place prepared thighs in a medium bowl. Add half the spice mixture and drizzle with 1 teaspoon Mazola oil, then gently rub spices into both sides to coat evenly.
Place chicken skin-side down using tongs into hot skillet, while sliding back and forth initially when doing so to prevent sticking. Sear for 4 minutes on skin-side down, turn over then do the same on the under-side for 4 more minutes. Remove seared chicken thighs to a paper plate and set aside; drain grease from pan while reserving drippings.
Reduce heat under pan to medium-high and add the raw rice and sauté for 2 minutes. Add the other 1/2 of the reserved spice mixture, ketchup, Worcestershire, and lemon juice; sauté for 30 seconds.
Deglaze pan with chicken stock while scraping bottom with a wooden spoon. Using tongs, place the seared chicken thighs back into pan atop the rice, skin-side up. Cover, then bake, undisturbed, for 50 minutes.
Remove pan from oven, leaving covered, and let rest for 10 minutes for chicken juices to redistribute. ~ Enjoy!