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Prep time
15 minutes
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Cook time
50 minutes
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Serves
4
Author Notes
Chicken and rice is one of those combinations that always seems to warm your soul and make you feel like you’re home. Almost every culture has a version of it, and for good reason - it’s quick, tasty, and nourishing. Growing up, we’d often go over to my second cousins’ house for family gatherings, and their mom, Siran, would always prepare a huge pot of the most delicious Armenian rice pilaf with browned vermicelli noodles. It was (and still is) the most unctuous, buttery, amazing rice I have ever had.
This is my attempt to mimic this dish, but make it a complete meal that happens all in one pan. The chicken thighs are marinated using a version of a traditional Armenian spice rub called chaimen and are then baked in the oven on top of the rice. The result is the easiest, tastiest one-pan chicken and rice you’ll ever make. Click below to watch how to make it, and let me know if you tried it by tagging me on IG -@anaisbabajanian! —Anais Babajanian
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Ingredients
- Chicken marinade
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1 tablespoon
olive oil
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1/2
lemon, juiced
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2
garlic cloves, minced
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2 teaspoons
smoked paprika
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1 teaspoon
cumin
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1/2 teaspoon
allspice
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1/4 teaspoon
cayenne
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1 teaspoon
kosher salt
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1/2 teaspoon
freshly cracked black pepper
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1.5 pounds
bone-in, skin-on chicken thighs
- Vermicelli rice pilaf
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1 tablespoon
olive oil
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2 tablespoons
unsalted butter
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1
small onion, finely diced
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1.5 cups
long-grain rice
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3/4 cup
vermicelli pasta, broken up into 1-inch pieces
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1.5 cups
chicken broth
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2 cups
water
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1 teaspoon
kosher salt
Directions
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Combine marinade ingredients in a small bowl, and stir well.
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Place chicken in a medium-sized bowl, and pour marinade onto them. Use your hands to massage the marinade all over the chicken thighs so they’re all well-coated in the marinade. Cover, and marinate for at least 1 hour, up to 24 hours.
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Preheat oven to 350 degrees Fahrenheit.
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Heat olive oil in a large skillet over medium-high heat (I use a cast iron, but you can use any oven-safe pan). Add chicken thighs, skin side down, and cook for 5 minutes on each side, or until light golden brown.
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Remove chicken from the skillet and place on a separate plate. Scrape off any black burnt bits that stuck to the pan and discard.
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Add butter to the pan, and once it’s almost melted, add vermicelli noodles and sauté for 6-7 minutes, until they turn a deep golden brown - don’t be afraid, this is key to getting that delicious nutty flavor out of them.
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Add in onion and sauté for 2-3 minutes, until they’re translucent. Add in rice and stir so that all of the grains are coated in oil/butter and they start to turn translucent.
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Add remaining ingredients, stir to combine, and bring up to a simmer. Place chicken on top, skin side up. Cover with a lid (or foil).
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Bake for 35 minutes, then remove lid and bake for an additional 5-10 minutes, until chicken skin looks crispy and pilaf has absorbed all of the liquid.
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Remove from the oven and let rest for 5 minutes. Remove chicken and use a fork to fluff the rice. Serve with salad or yogurt, and enjoy!
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