Whatever the reason, every meal has more than satisfied.
Chicken and rice is one of those rare dishes with countless iterations from across the world.
for get beautifully thin, crackling chicken skin, you have to render out the fat first.
I find that using my Dutch oven for this delivers the best results.
(Dont fret if you dont have a fancy Dutch oven; my brand-less one is a wonder.
I might name it Dutchie.)
Aside from the initial sear, this dish spends most of its time on low heat.
The salt flavors the skin and draws out moisture, while leaving it unwrapped allows exterior moisture to evaporate.
And if youre in need of any other one-pot winter meals, check outthis recipe for beans and sausage.
Even among champions, its a winner.
Use a paper towel to blot the excess moisture from the thighs, especially on the skin side.
Salt both sides of the chicken thighs.
Add the oil to a Dutch oven and swirl the pot to coat the bottom.
Place the chicken thighs skin-side down and turn the heat to medium.
Flip the chicken and cook the other side for about five minutes.
Your chicken will cook through here, but if your thighs are particularly thick, check with a thermometer.
Remove the thighs carefully so you dont break off the crisp skin.
Place them on a plate to wait.
Toss the onion and garlic into the pot and let them cook briefly, about one minute.
Mix it well, reduce the heat to a low simmer, and cover the pot with a lid.
Cook the rice and sauce like this for 15 to 20 minutes, stirring occasionally.
At this point the rice will have absorbed the excess liquid and you should taste it.
The rice should be just cooked, but not mushy.
Add the chopped olives to the pot and mix them into the rice.
Allow the dish to cook for another five minutes, uncovered.
Serve immediately to enjoy the crispiest chicken skin and the most satisfying tomato rice.
