Ingredients
Equipment
Method
Instructions
- Begin by heating 2 tablespoons of avocado oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with sea salt, black pepper, and garlic powder. Once the oil is hot, add the chicken, skin-side down, and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and sear the other side for another 5 minutes. Remove the chicken and set it aside.
- In the same pot, add the chopped yellow onion and sauté for about 3 minutes, or until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to avoid burning.
- Stir in the uncooked white rice, ensuring it’s coated in the oil and mixed well with the onions and garlic. Then, add the drained artichoke hearts, sliced kalamata olives, and sun-dried tomatoes. Pour in the chicken broth and sprinkle in the Italian seasoning. Stir everything together, bringing the mixture to a gentle simmer.
- Nestle the seared chicken thighs back into the pot, skin-side up. Make sure they’re partially submerged in the rice and broth mixture.
- Cover the pot with a lid and reduce the heat to low. Let it cook for about 30-35 minutes, or until the rice is tender and has absorbed the liquid, and the chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes. This resting period allows the flavors to meld beautifully. After that, fluff the rice with a fork and serve hot, garnished with fresh herbs if desired.
Notes
- This dish is perfect for meal prep and can be stored in the refrigerator for up to three days.
- To reheat, warm it in a pot on the stove with a splash of chicken broth or water.
- You can freeze leftovers for up to three months; thaw in the refrigerator overnight before reheating.