Herbed Chicken & Rice Pot

Step by step

1. Season the chicken; sear skin-side down in the pot until deep gold. Remove from the pot.
2. Sauté the onion and pepper; add garlic and paprika.
3. Stir in the rice to coat. Add stock, thyme and zest; nestle the chicken skin-side up.
4. Cover and simmer on low for 18–22 minutes until the rice is tender. Remove from the heat and let rest for 5 minutes.
5. Fold in peas or spinach. Finish with lemon juice and herbs.

Tip

The source advises not stirring the rice while it cooks, or it turns starchy. It also suggests broiling on a middle rack for 2 minutes for a crisper skin only if the selected lid and cookware allow it.