Braised food

Wade’s braised chicken thighs with rice: today

Wade’s braised chicken thighs with rice: today

This almost one-pot wonder is perfect for nights when you don’t have much time to cook.


For 5:

  • 5 skin on chicken thighs. You can use with or without bone, depending on your preference
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Pinch of chilli flakes
  • 350ml chicken stock – cube is good
  • 1 tablespoon olive oil
  • 1 tablespoon of butter
  • 1 clove garlic, finely chopped
  • 70g chopped red onion
  • 200g long grain rice
  • Salt and pepper
  • Sliced ​​green onions and parsley leaves to finish


  1. Preheat the oven to 190oC.
  2. In a large bowl, season the chicken thighs with salt, pepper, paprika, cumin, thyme and oregano. Coat and rub all the herbs and spices over the chicken.
  3. In a baking dish, heat the olive oil over medium-high heat. When hot, sear the chicken skin side down for about 5 minutes until golden brown and crispy. Flip and cook for another 2 or 3 minutes.
  4. Remove from pan and drain on paper towel.
  5. In the same pan, add butter, onion, garlic and cook until tender. Add the turmeric and chili flakes and coat the onions with the spices.
  6. Pour the rice and mix with the mixture of onions and spices. Add the chicken broth and bring to a boil.
  7. Add the chicken thighs to the rice, skin side up. Place and cover on top and put in the preheated oven.
  8. After 30 minutes, remove the lid and cook for another 5 minutes to crisp the skin even more. Remove the baking dish.
  9. Garnish with sliced ​​green onions, parsley leaves and serve.