One-Pot Chicken and Rice With Olive Gremolata

This one-pot chicken and rice is the kind of meal you want on a bad day, a cold day, or a Tuesday. Chicken legs and fluffy, schmaltzy rice cook together in a Dutch oven—and the result feels like a warm hug.

No need to preheat the oven; this simple one-pot meal comes together entirely on the stovetop. We use chicken legs here, but any bone-in cut (like chicken thighs) will work. Just avoid boneless cuts like skinless, boneless chicken breasts, which won’t produce enough schmaltz to coat the rice.

First you’ll sear the chicken until golden brown, then sauté the aromatics and toast the rice in the pan drippings. Add the vinegar and chicken broth, then return the seared chicken to the pot (skin side up) and let it simmer. The chicken legs will cook through gently as the rice steams, imbuing the grains with tons of flavor. Finish this one-pot meal with a few spoonfuls of bright, herbaceous green olive gremolata; keep the rest on the side for everyone to garnish their plates to their liking. 

This one-pot chicken and rice recipe delivers simple, satisfying comfort food any night of the week. Stash any leftovers in the fridge and reheat for a quick weeknight dinner the whole family will love.

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