One-Pan Chicken and Rice with Butternut Squash and Figs
This dish screams fall vibes—it’s truly a comforting one-pan meal with tender chicken thighs and rice that’s been deeply flavored with chicken stock, shallot and thyme. Butternut squash cooks right in the rice, becoming tender, and at the last minute, figs are added for a touch of sweetness. (If you don’t have fresh figs, feel free to use 1 cup of dried figs—just add them in with the rice).
Serves 4
INGREDIENTS
1½ tablespoons olive oil
4 to 6 bone-in, skin-on chicken thighs
1 teaspoon smoked paprika
1 small shallot, finely chopped
3 garlic cloves, minced
1 tablespoon thyme leaves
2 cups butternut squash, peeled and ½” cubed (about half of a medium squash)
1 lemon, zested
3 cups low-sodium chicken or vegetable broth
1 cup dry jasmine or basmati rice, rinsed 2 to 3 times until water runs clear
Flat leaf parsley, for garnish
Flaky sea salt, for finishing
Kosher salt and freshly ground black pepper
METHOD
Preheat the oven to 375°F.
Heat the oil in a large oven-safe skillet set over medium heat. Pat the chicken thighs dry with paper towels and season them all over with the salt, black pepper and smoked paprika. Place the chicken skin side down in the skillet and sear until the skin is golden and crisp, about 5 minutes. Flip and sear the other side for about 5 minutes, until golden brown but not fully cooked through. Transfer chicken to a plate and set aside. .
Lower the heat to medium low and add the shallot, garlic and thyme to the skillet, cooking until softened and the shallot has started to turn golden brown in spots—about 2 minutes. Add the butternut squash and cook—stirring often—until they start to soften and the edges just begin to turn golden—about 4 to 5 minutes.
Stir in the rice and toast it briefly, about half a minute, seasoning with a pinch more salt and pepper as you go. Add lemon zest, then pour in the chicken broth, stirring to combine. If the rice is not fully submerged, add a splash or two of water until it is just covered. Season with salt and pepper.
Nestle the chicken thighs skin-side up on top of the making sure not to submerge the skin. Transfer the skillet to the oven and bake until the rice has absorbed most of the liquid and the chicken reaches an internal temperature of 175F at the thickest part near the bone, about 25 to 30 minutes. During the last 10 minutes in the oven, arrange the figs amongst the chicken.
Remove from the oven and cover loosely with foil, letting the dish rest for 10 minutes. To serve, garnish with parsley, finish with flaky sea salt and serve.
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