One Pot Chicken and Arborrio Rice
Prep time
Cook time
Total time
Serves: 6
  • 3 tbs extra virgin olive oil
  • 6 chicken thighs
  • 4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • ½ red pepper, diced
  • 1 c light beer (I used Negro Modelo)
  • 1 c white wine
  • 3 c vegetable stock
  • 1 c arborrio rice
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tbs Fresh parsley for garnish
  1. Preheat oven to 400.
  2. Season both sides of chicken thighs generously with 1 tsp each of salt and pepper. In a large saute pan, heat olive oil on high until slightly smoking. Turn down the heat a tad and add the chicken in, skin side down. Cook for 7 minutes until golden brown, then flip over and cook an additional 7 minutes. Remove the chicken and set aside.
  3. Reduce to medium low heat, add the shallots, garlic, carrots and red pepper. Season generously with 1 tsp each of salt and pepper and cook for 5 minutes. Increase heat to medium and add in the white wine and reduce for 3 minutes.
  4. Add the beer and vegetable stock and bring to a boil, stirring constantly. Stir in the arborrio rice into the liquid and then nestle the chicken thighs into the pan. Place in the oven on the third lowest rack and cook for 30 minutes, or until the rice absorbs all of the liquid. Serve immediately with a piece of crusty bread and garnish with fresh parsley.
Recipe by Keys to the Cucina at