Inspired by chicken with 40 cloves of garlic, this simple chicken and rice dish is infused with lots of garlic and your favorite dry rosé. This one is a meal itself, but you can also serve it with your favorite side vegetable or go all out and have some garlic bread!Print
Inspired by chicken with 40 cloves of garlic, this simple chicken and rice dish is infused with lots of garlic and your favorite dry rosé. This one is a meal itself, but you can also serve it with your favorite side vegetable or go all out and have some garlic bread!
- 6 skin-on, bone-in chicken thighs (about 3lbs)
- 4 teaspoons salt, divided
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 ¼ cups dry rice
- 2 shallots, thinly sliced
- 20 garlic cloves, peeled
- 2 tablespoon olive oil
- 1 cup rosé wine
- 1 cup water
- 4 thyme sprigs
- 1 cup frozen peas
- Pat 6 skin-on, bone-in chicken thighs dry with a paper towel. Evenly sprinkle with 1 ½ teaspoons salt, 1 teaspoon garlic powder, ½ teaspoon black pepper and ½ teaspoon dried thyme. Let chicken sit while you prep the rice.
- Add 1 ¼ cups rice to a large bowl. Rinse and drain until the water is mostly clear (a little cloudy is fine!). Cover rice with more water and set aside.
- Add 2 tablespoons olive oil to a large skillet or dutch oven. Add seasoned chicken thighs, skin side down and turn heat to medium. Let chicken cook for 8-12 minutes, until the skin is browned and crisp. Remove chicken to a plate (it won't be fully cooked - that's fine!).
- If pan looks dry, add another tablespoon of oil. Then add 2 thinly sliced shallots and saute for 8-10 minutes, or until soft and just starting to brown. Add 20 garlic cloves and saute for another 5 minutes until the cloves start to turn light brown.
- Drain your rice and add to pan. Saute for 2 minutes to toast the rice. Add 1 cup rosé wine and 1 cup water. Add the remaining 2 ½ teaspoons salt, 4 thyme sprigs and 1 cup frozen peas.
- Add chicken back to pan, skin side up this time. It might seem like a tight fit, but just get them all snuggled in there. The liquid should come up the sides of the chicken but not fully cover them.
- Bring everything to a boil and then reduce heat to low/medium-low. You want it to stay at a constant simmer so you see tiny bubbles everywhere. Let simmer, uncovered, for 20-25 minutes or until all of the liquid is absorbed, the rice is tender and the chicken fully cooked (feel free to pick up a piece of chicken and so you can check the rice underneath).
- Top with chopped parsley and serve with lemon wedges if desired.
Recipe inspired by this video from Food52 and Sohla El Waylly
When it come to a warm, comforting, filling, easy dish, your really can't go wrong with chicken and rice, right? It's a one-pot wonder that we all need and deserve these days. Add some rosé in there and you've basically got the perfect dish.
As you've probably already noticed, there is also a lot of garlic in here. Like, A LOT. And not in the "measure with your heart!" sort of way that turns 2 cloves into 6. No, this is 20 cloves of garlic. And I'll be the first to tell you to add more if you want. It's measuring with your heart on steroids. But we're inspired by a dish that literally has "40 cloves of garlic" in the title....so I think we're being pretty modest here.
Between the garlic, rosé and other simple flavorings, this one-pot chicken and rice dish is absolute perfection. And while it may take close to an hour from start to finish, this one is fairly hands-off so it's total weeknight dinner territory in my mind.
It's hard not to love chicken and rice, right?
Yes, chicken and rice is delicious. And comforting. And generally easy to make. But what I really love about this dish is that you can find some form of chicken and rice in just about any culture. I grew up eating Biriyani, but you've also got Arroz Con Pollo, Hainanese Chicken and Rice and endless recipes for chicken and rice casseroles out there.
It's a one-pot wonder, yet still so filling and perfect for a crowd. You can make a whole meal out of this or add a quick side (ideas below!) and you're good to go.
What you'll need
Chicken: The chicken will cook for a while here, so bone-in, skin-on thighs or breast (if pressed, I'd go for thighs over breast!) are perfect. If you prefer boneless skinless thighs you can use them, but you won't get the great crispy skin. I'd stay away from boneless skinless chicken breasts with this one.
Thyme: Dried and fresh! Dried will be sprinkled on the chicken before searing, while the fresh will be thrown in while everything cooks together.
Garlic: Again, dried (aka garlic powder) and fresh. The garlic powder is also sprinkled on the chicken to add extra flavor, while the cloves are sauted and then cooked with the rice. The garlic gets so soft and sweet and amazing, you won't believe there are 20 cloves in here!
Shallots: I prefer the flavor of shallots in this dish, but regular ol' onion is just fine. Thinly slice the shallots, or dice up the onion, so they start to caramelize and melt into the finished dish.
Rice: Any kind of long-grained rice will work for this. Basmati is my go-to, but Jasmine or other white rice works. I haven't tried this with brown rice yet, but I do think it will work. Just add another ½ cup of liquid and let it cook a little longer.
Rosé: You'll cook the rice in a mix of rosé and water for the perfect amount of wine flavor. Use a dry rosé to avoid too much sweetness in this dish. If rosé isn't your thing, you can definitely use white wine. Or feel free to leave out the alcohol and just use all water, chicken stock or a mix of both!
Frozen peas: Just to add a little extra color and veg!
Let's make it!
First things first, if you have some time I highly recommend watching this video on Food52's YouTube channel. Sohla explains the best technique for cooking chicken and rice and this recipe is 100% inspired by and based off her way.
First you'll start with the chicken.
Pat those thighs dry with a paper towel and then sprinkle with salt, pepper, dried thyme and garlic powder. Set aside for a few minutes.
Prep the rice
Rinse and drain your rice until the water is just a little cloudy. Then cover it with fresh water and let the rice soak while you sear the chicken and saute your aromatics.
Sear the chicken
Add oil to a large skillet or dutch oven and swirl around to cover. Add your chicken skin-side down to the cold pan and then turn the heat to medium. Let the chicken sear for a good 8-12 minutes, until the skin is deeply browned and releases from the pan. If the skin sticks when you try to pick it up, let it cook for a few minutes longer - it will release when it's ready! Remove chicken (it won't be fully cooked, don't worry!) and set aside.
Add your shallots to the pan and let cook for around 10 minutes until the shallots soften and start to brown. Then add your whole garlic cloves and keep cooking until the garlic is light brown.
Toast the rice
Drain your rice and add to the pan. Toast for 2 minutes, stirring constantly until the rice turns a light brown as well. Then add in your rosé, water, thyme sprigs, frozen peas and more salt. Stir to combine and turn the heat up to high.
Add your chicken back to the pan, along with any juices on the plate, skin-side up. The liquid should come up the sides of the chicken but keep the tops free to stay nice and crispy. Bring everything to a boil and then reduce heat to medium/medium-low to keep a constant, rapid simmer going. Cook for 20-25 minutes or until the rice has fully absorbed the liquid and is tender and the chicken is cooked. You may need to lift up one of the chicken pieces to check the rice underneath.
Serve with chopped parsley and lemon wedges if desired!
What to serve with garlic rosé chicken and rice
This can totally be a meal by itself - just a big bowl of chicken and rice and I'm definitely a happy camper. But if you're looking for something to serve on the side, you can't go wrong with a simple salad, roasted vegetables or good, crusty bread. If you're really feeling garlic-crazy, make some garlic bread!!
Check out more side dish ideas here!