One Pot Lemon Pepper Chicken & Creamy Rice

The original recipe and video: Lemon Pepper Chicken and Creamy Rice

Buzzfeed food videos are my downfall, I swear. As are one pot meals. When you are the one cooking AND doing the dishes you want your job as easy as possible. And I know the feeling of bittersweet rage after Nick sweetly makes us a meal and uses everything in the kitchen, and then some.

  • Lemon Pepper
  • Paprika
  • Garlic, minced
  • Olive Oil
  • 2 lbs Chicken Thighs With Skin
  • 4Tbsp. Butter
  • 1 Onion, diced
  • cup Rice
  • cup
  • 4 cups Chicken Broth
  • 1 1/2 cup Milk
  • Pepper to taste
  • Parmesan

Beware, I did take a few artistic liberties. These include avoiding all kinds of bullshit measurements. I don’t trust anyone who tells me to limit my butter or alcohol intake.

Preheat your oven to 350˚F

Combine lemon pepper, paprika, and garlic in a small bowl. In a large oven-proof pot (make sure your pot doesn’t have plastic handles as Nick so conveniently pointed out as I was placing it in the oven), heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook until browned.  Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.)

With a paper towel, carefully wipe out excess fat or don’t because fat is delicious leaving the seasoning. On medium high, melt a shit ton of butter in the pot and add the diced onions and minced garlic. Cook until onions are translucent (1-2 minutes). Add the rice and stir until it becomes translucent (1-2 minutes). Pour in the white wine Jack Daniels… because why not? and let it cook until most of the wine Jack Daniels has evaporated (about two minutes). Add the chicken broth, milk, and a dash of pepper and stir. Bring it to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes). Take shot of Jack Daniels, or a lovely Jack and GingerAle.

Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. Add the other two Tbsp. more butter, parmesan, 1/2 cup of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice and serve.

It turned out decent. I didn’t cook it long enough to the rice was a bit crunchy still but shit, after a few shots of my cooking helper, Jack, who gives a damn?

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