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. 1Make the chicken. Pat chicken dry with paper towels and season all over with 1 teaspoon of the salt.
2. 2In a small bowl, combine 1 teaspoon of the smoked paprika, 1 teaspoon of the chili powder, the brown sugar, and the black pepper.
3. 3Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Once the oil is glistening, working in batches as necessary, add the chicken in a single layer. Cook, undisturbed, until the chicken is lightly browned, 4-5 minutes per side. Season the chicken in the pot with the spice mixture and cook until golden all over, about 1 more minute. Transfer the chicken to a plate.
4. 4Add another tablespoon of olive oil to the saucepan and reduce the heat to medium. Add the lemon slices in an even layer and cook until caramelized, 5-7 minutes. Transfer the lemons to the plate with the chicken. Add 2-3 tablespoons of the chicken stock to the pan and scrape up any browned bits from the bottom of the pan.
5. 5Add the remaining 1 tablespoon of olive oil to the saucepan. Once the oil is glistening, add the shallots and peppers and cook until softened, about 4 minutes. Add the rice, garlic, turmeric, dill, the remaining teaspoon of salt, the remaining teaspoon smoked paprika, and the remaining teaspoon chili powder. Cook, stirring, until spices are fragrant, about another 2 minutes. Add the chicken stock and stir to combine. Return the chicken, lemons and any collected juices to the saucepan. Bring to a simmer, cover and cook until the liquid has absorbed, the rice is tender, and the chicken is cooked through, about 20 minutes.
6. 6Meanwhile, make the herb yogurt. In a medium bowl, stir together the yogurt, cilantro, dill, garlic, lemon juice, and salt.
7. 7Divide the chicken and rice between plates and garnish with cilantro and dill. Serve the cilantro yogurt on the side.