Ingredients
Method
- Season the Chicken Pat chicken thighs dry. Rub with 1 ½ teaspoon salt, 1 teaspoon pepper, paprika, garlic powder — oops, don’t forget 2 teaspoon Italian seasoning.
- Sear the Chicken Heat oil in a large Dutch oven over medium-high heat. Sear thighs 3–4 minutes per side until golden brown. Remove and set aside.
- Build the Base Lower heat to medium. Add onion and sauté for 3 minutes. Stir in garlic and cook for 30 seconds. Optional: Deglaze with wine, scraping up browned bits, and reduce by half.
- Toast the Rice Add rinsed jasmine rice. Stir for 2–3 minutes until glossy and aromatic.
- Add Liquid & Lemon Pour in 4 cups broth, lemon zest, and lemon juice. Season with remaining 1 ½ teaspoon salt and ½ teaspoon pepper. Stir well.
- Nestle Chicken Back In Place chicken thighs evenly on top of rice. Bring to a gentle simmer, cover tightly, and cook on low heat for 20–22 minutes until rice is tender and chicken reaches 165°F.
- Rest & Finish Remove from heat and rest, covered, for 5 minutes. Garnish with parsley and lemon slices. 👉 On camera: lift the lid for a big steam reveal, then squeeze a fresh lemon over the chicken.
- Suggested Sides
- Nutrition (per serving, approx.)
Nutrition
Notes
Pro Tips:
Choose medium-grain rice over long-grain and skip rinsing it completely—the surface starch helps create the traditional pegao (crispy bottom) while keeping individual grains distinct, exactly how Dominican families achieve that perfect texture contrast. After browning the chicken, scrape up every brown bit from the pan bottom before adding liquid because those fond particles contain concentrated flavor that will distribute through the rice as it absorbs the cooking liquid. Add your garlic in two stages—half with the initial aromatics and half in the last 5 minutes of cooking—because garlic's flavor compounds break down differently, giving you both deep background notes and bright finishing flavor. Let the rice sit undisturbed for the final 10 minutes off heat without lifting the lid because the trapped steam finishes cooking the top layer while the bottom develops that coveted crispy crust Dominican cooks prize.
Choose medium-grain rice over long-grain and skip rinsing it completely—the surface starch helps create the traditional pegao (crispy bottom) while keeping individual grains distinct, exactly how Dominican families achieve that perfect texture contrast. After browning the chicken, scrape up every brown bit from the pan bottom before adding liquid because those fond particles contain concentrated flavor that will distribute through the rice as it absorbs the cooking liquid. Add your garlic in two stages—half with the initial aromatics and half in the last 5 minutes of cooking—because garlic's flavor compounds break down differently, giving you both deep background notes and bright finishing flavor. Let the rice sit undisturbed for the final 10 minutes off heat without lifting the lid because the trapped steam finishes cooking the top layer while the bottom develops that coveted crispy crust Dominican cooks prize.