One Pot Chicken and Rice

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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 teaspoons kosher salt
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  Paprika, Smoked(10g)
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  Chili powder(10g)
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  Brown sugar(5g)
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  ½ teaspoon freshly cracked black pepper
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon
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  Shallot
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  Bell Pepper
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  Rice, Jasmine, White, Dry(360g)
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  Garlic
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  Turmeric, Ground(3g)
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  Dill, Fresh(15g)
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  Low Sodium Chicken Broth(720g)
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  Greek Yogurt (2%)(240g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cilantro, Fresh(60g)
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  Dill, Fresh(30g)
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  Garlic
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  Lemon Juice, Fresh(45g)
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  1 teaspoon kosher salt

Instructions

1. 1Pat the chicken thighs dry with paper towels. In a small bowl, combine the smoked paprika, chili powder, brown sugar, and black pepper to create a spice blend.
2. 2Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat until shimmering. Working in batches to avoid crowding, add the chicken thighs in a single layer and cook undisturbed for 4–5 minutes until the undersides are lightly browned. Flip and cook the other side for 4–5 minutes until golden brown, then sprinkle the spice blend over the chicken and cook for 1 minute more until fragrant. Transfer the chicken to a plate.
3. 3Add another tablespoon of olive oil to the saucepan and reduce heat to medium. Arrange the lemon slices in an even layer and cook for 5–7 minutes until caramelized on both sides. Transfer the lemons to the plate with the chicken. Add 2–3 tablespoons of chicken broth to the pan and scrape up any browned bits from the bottom using a wooden spoon.
4. 4Add the remaining 1 tablespoon of olive oil to the saucepan. Once shimmering, add the shallot and bell pepper and cook over medium heat for 4 minutes, stirring occasionally, until softened. Add the rice, garlic, turmeric, fresh dill, and remaining smoked paprika and chili powder. Stir constantly for 2 minutes until the spices are fragrant and the rice is lightly toasted.
5. 5Pour in the chicken broth and stir to combine. Return the chicken thighs and caramelized lemons (with any accumulated juices) to the saucepan. Bring to a simmer over medium-high heat, then cover with a lid and reduce heat to medium-low. Cook for 20 minutes until the liquid is absorbed, the rice is tender, and the chicken reaches an internal temperature of 165°F.
6. 6While the rice cooks, prepare the herb yogurt: stir together the Greek yogurt, cilantro, fresh dill, garlic, fresh lemon juice, and salt in a medium bowl until smooth.
7. 7Divide the chicken and rice evenly into 6 airtight containers while hot, distributing the lemon slices and broth evenly. Let cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat a portion in a microwave or stovetop, top with fresh cilantro and dill, and serve the herb yogurt on the side.