One-Pan Chicken and Rice

1. Pat the chicken thighs dry with paper towels and season them generously with the 1 tbsp salt, white pepper, dried thyme, dried oregano, lemon pepper, smoked paprika, garlic powder, onion powder, and chili powder. Rub the spices into the meat on all sides.

2. Heat a large, deep skillet or Dutch oven over medium‑high heat and add a thin drizzle of oil. When the oil shimmers, place the seasoned chicken thighs skin‑side down and sear for 4‑5 minutes until the skin is golden brown and releases easily from the pan. Flip and sear the other side for another 3 minutes. Remove the chicken and set aside.

3. Reduce the heat to medium and add the diced onion, bell pepper mixture, minced garlic, and sliced celery to the same pan. Sauté, stirring occasionally, for about 4 minutes until the vegetables are softened and fragrant.

4. Sprinkle the additional 1‑2 tsp salt, 0.5 tsp pepper, and 1 tsp paprika over the vegetables, stirring to coat evenly.

5. Add the washed rice to the pan, stirring for 1‑2 minutes to toast the grains lightly and allow them to absorb the flavors.

6. Pour in the chicken stock and water, then add the bay leaves. Stir gently to combine, then return the seared chicken thighs to the pan, placing them on top of the rice mixture.

7. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pan tightly with a lid, and simmer for 18‑20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (165°F).

8. Turn off the heat and let the pan sit, still covered, for an additional 5 minutes to allow the steam to finish cooking the rice and to keep the chicken moist.

9. Remove the bay leaves, fluff the rice gently with a fork, and check seasoning, adding a pinch more salt or pepper if needed.

10. Serve the chicken thighs atop the fragrant rice, garnished with a sprinkle of fresh herbs (optional) and enjoy.