Gluten Free Chicken and Rice

Total time1 hr

Prep time15 min

Cook time45 min

Bone-in chicken thighs get seared skin-side down until deep golden, then nestled on top of long-grain rice that's simmered in a savory broth with lemon juice, carrots, celery, and a mix of thyme and oregano. Everything finishes together in one Dutch oven, so the rice soaks up all that rendered chicken flavor while the skin stays crisp on top. Scallion greens add a fresh, mild bite, and a scatter of parsley at the end brightens the whole pot. It's a one-pot dinner with minimal fuss and maximum payoff — deeply savory, comforting, and easy to serve straight from the pot. This is a great option to add to a gluten free dinner rotation, no special equipment or hard-to-find ingredients required.

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika
2 tbsp garlic-infused olive oil
4 scallions, green tops only, thinly sliced (white parts discarded)
2 medium carrots, peeled and diced
2 stalks celery, diced
1 tsp dried thyme
1 tsp dried oregano
1 ½ cups long-grain white rice, rinsed
3 cups chicken broth
1 tbsp fresh lemon juice

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels, then season all over with the salt, pepper, and smoked paprika.
2
Heat the garlic-infused olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate.

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