Imported from the web

One Pan Garlic and Sage Chicken Thighs and Rice

Name: One Pan Garlic and Sage Chicken Thighs and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tsp Dried thyme; 2 tsp Kosher salt (Plus additional to taste); 2 tsp Smoked paprika; 1 tsp Ground sage; 0.5 tsp Ground black pepper; 3 lb Bone-in, skin-on chicken thighs (Approximately 7 thighs); 1 tbsp Olive oil (For searing); 1 Large shallot (Or 1 small yellow onion, finely chopped); 4 Garlic cloves (Peeled and minced); 2 tbsp Fresh sage leaves (Finely chopped; additional leaves may be used for optional garnish); 1 cup Dry jasmine rice (Rinsed); 2 tbsp Nutritional yeast; 3 cup Curly or Tuscan kale (Finely chopped and tightly packed; about 6 ounces); 2 cup Low-sodium chicken broth (Vegetable broth may be substituted); 0.75 cup Full-fat coconut milk (About half of a well-shaken 13.5-ounce can); 8 Sage leaves (Optional garnish; crisp in a few tablespoons of oil); 3 tbsp Oil (Optional, for crisping the sage garnish)

Recipe by jenneatsgoood

Imported by Kristan Baird on SeeMeCook

A flavorful one-pan dinner of crisp-seared, bone-in chicken thighs nestled over jasmine rice, kale, garlic, sage, and creamy coconut milk. The rice absorbs the savory chicken juices as it finishes in the oven.

4 servings60 minAmerican

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Ingredients

2 tsp Dried thyme
2 tsp Kosher salt (Plus additional to taste)
2 tsp Smoked paprika
1 tsp Ground sage
0.5 tsp Ground black pepper
3 lb Bone-in, skin-on chicken thighs (Approximately 7 thighs)
1 tbsp Olive oil (For searing)
1 Large shallot (Or 1 small yellow onion, finely chopped)
4 Garlic cloves (Peeled and minced)
2 tbsp Fresh sage leaves (Finely chopped; additional leaves may be used for optional garnish)
1 cup Dry jasmine rice (Rinsed)
2 tbsp Nutritional yeast
3 cup Curly or Tuscan kale (Finely chopped and tightly packed; about 6 ounces)
2 cup Low-sodium chicken broth (Vegetable broth may be substituted)
0.75 cup Full-fat coconut milk (About half of a well-shaken 13.5-ounce can)
8 Sage leaves (Optional garnish; crisp in a few tablespoons of oil)
3 tbsp Oil (Optional, for crisping the sage garnish)

Steps

1
Preheat the oven to 375°F.
2
In a small bowl, combine the dried thyme, kosher salt, smoked paprika, ground sage, and black pepper.
3
Pat the chicken thighs dry with a paper towel. Sprinkle the spice mixture over both sides of the chicken.
4
Heat the olive oil over medium heat in a large, deep skillet, sauté pan, or Dutch oven. When the oil is shimmering, add the chicken thighs one at a time without overlapping them.
5
Cook the chicken until browned and crisp on both sides, about 7 minutes per side. The chicken should be at or close to 165°F; it will continue cooking in the oven. Transfer the chicken to a plate.
6
In the same skillet, add the finely chopped shallot or onion. Cook, stirring constantly, until softened, 1 to 2 minutes.
7
Add the minced garlic and chopped sage. Cook for another minute, stirring continuously, until fragrant.
8
Add the rinsed rice and nutritional yeast. Stir to combine with the shallot and garlic mixture, then toast the rice for 1 to 2 minutes. Season with a few pinches of additional salt.
9
Stir in the chopped kale, broth, and coconut milk. Bring the mixture to a boil.
10
Once boiling, remove the skillet from the heat and arrange the chicken thighs on top of the rice.
11
Transfer the skillet to the middle rack of the oven. Bake for 15 to 20 minutes, until the rice is fluffy and has absorbed almost all of the liquid and the chicken reaches an internal temperature of 165°F.
12
Remove the skillet from the oven and let it cool at room temperature for 10 minutes. Any remaining liquid should absorb during this resting time.
13
If desired, prepare the crispy sage garnish while the rice cooks: heat a few tablespoons of oil in a small pan over medium heat, carefully add 8 to 10 sage leaves, and crisp them for 2 to 3 minutes. Sprinkle with salt and set aside.
14
Divide the chicken and rice evenly among four plates. Top with the optional crispy sage leaves.

Notes

Cooking time may vary for larger chicken thighs; sear them for 8 to 10 minutes per side if needed and ensure they reach 165°F. If the rice is not cooked after 15 to 20 minutes, stir it and continue cooking until most of the liquid is absorbed. If concerned about overcooking the chicken, remove it before cooking the rice longer. Refrigerated leftovers can be microwaved for about 2 minutes or reheated in a saucepan over medium heat for about 10 minutes. To reheat from frozen, thaw in the refrigerator for at least 8 hours or overnight, then heat as directed.