Ingredients:

  • 7 bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced into 1/4 inch rounds
  • 2 ribs celery, sliced
  • 1.5 cups long-grain white rice
  • 2.25 cups low-sodium chicken stock
  • 1 tsp dried thyme
  • 1/2 tsp turmeric
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup frozen sweet peas
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Prep and Season. Pat the 7 chicken thighs dry with paper towels. Season both sides heavily with the 1 tsp kosher salt and 1/2 tsp cracked black pepper. Note: Dry skin is the only way to get a true shatter crunch.
  2. The Initial Sear. Heat 1 tbsp olive oil in your pot over medium high. Place chicken skin side down. Sear for 6–8 minutes until deep mahogany. Do not move them until they release naturally from the pan. Flip and cook 2 more minutes, then remove to a plate.
  3. Sauté the Aromatics. Lower heat to medium. Toss in the diced onion, carrots, and celery. Cook for 5 minutes until the onions look glassy. Use the moisture from the veggies to start loosening the browned bits on the bottom.
  4. Bloom the Spices. Stir in the 3 minced garlic cloves, 1 tsp thyme, and 1/2 tsp turmeric. Stir for 60 seconds until the aroma fills the room. The turmeric will turn the oil a brilliant orange.
  5. Toast the Rice. Pour in 1.5 cups of dry rice. Stir constantly for 2 minutes. You want every grain coated in that flavored chicken fat until the edges look slightly translucent.
  6. Deglaze and Nest. Pour in 2.25 cups of chicken stock. Scrape the bottom of the pan vigorously. Nestle the chicken thighs back into the rice, skin side UP. Wait for a full rolling boil.
  7. The Gentle Simmer. Cover with your tight lid and drop the heat to the lowest possible setting. Simmer for 18–20 minutes without lifting the lid. Resist the urge to peek!
  8. The Steam Rest. Remove the pot from the heat. Keep it covered. Let it sit for 5 minutes. This is where the rice finishes its velvety transformation.
  9. The Final Fold. Remove the lid. Pour in 1 cup of frozen peas. Gently fluff the rice with a fork, moving the peas through. The residual heat will cook them in about 30 seconds.
  10. Garnish and Serve. Sprinkle with 2 tbsp fresh parsley. Serve directly from the pot so everyone can see the beautiful colors. > Chef's Tip: If you want an even crispier skin at the end, pop the whole pot under the broiler for 2 minutes after the rice is done. Just keep a close eye on it so the rice doesn't dry out!