One Pot Chicken and Rice

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  2 lbs Chicken Thigh, Boneless Skinless

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

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  2 tsp 2 teaspoons kosher salt
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  2 tsp Paprika, Smoked
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  2 tsp Chili powder
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  1 tsp Brown sugar
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  3 tbsp Olive oil

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

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  1 Lemon(108g)
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  2 Shallot(60g)
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  1 Bell Pepper(119g)
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  1.5 cup Rice, Jasmine, White, Dry
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  2 Garlic(6g)
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  0.5 tsp Turmeric, Ground
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  1 tbsp Dill, Fresh
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  3 cup Low Sodium Chicken Broth
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  1 cup Greek Yogurt (2%)

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

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  0.3 cup Cilantro, Fresh
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  3 tbsp Lemon Juice, Fresh
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  1 tsp 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.
2. 2Heat olive oil in a large saucepan over medium-high heat until shimmering. Working in batches, add the chicken thighs in a single layer and cook undisturbed for 4–5 minutes until the undersides are golden brown. Flip and cook for 4–5 minutes until golden brown on the second side. Sprinkle the spice blend over the chicken and cook for 1 minute until fragrant. Transfer to a plate.
3. 3Add olive oil to the saucepan and reduce heat to medium. Arrange the lemon slices in a single layer and cook for 5–7 minutes until caramelized on both sides. Transfer the lemons to the plate with the chicken. Add chicken broth to the pan and scrape up browned bits from the bottom with a wooden spoon.
4. 4Add olive oil to the saucepan. Once shimmering, add the shallot and bell pepper over medium heat and cook for 4 minutes, stirring occasionally, until softened. Add the rice, garlic, turmeric, and fresh dill. 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 to the saucepan. Bring to a simmer over medium-high heat, then cover 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 among all containers. Let cool to room temperature before sealing and refrigerating.