https://just2note.com/2021/05/17/one-pot-crispy-chicken-and-rice-reload/ or the original recipe I found and adapted from ⤵️ https://www.allrecipes.com/recipe/282524/one-pot-crispy-chicken-and-rice/

I know, I’ve posted this 3 times 🤣 but I love it! And it keeps getting better! This time, the rice got crispy on sides and bottom, like a biryani 😋 (which I can change seasoning, keep lid on & make it so). Yummo‼️ This time, I used a Dutch oven, giving me more room, AND dark meat allows longer cooking time….& more chicken 😉 🐔 I got this one to be a favorite go-to at my daughter’s house too; her & her family all like it as much as I do. Keep in mind, I do make sure it has a lot of FLAVOR; Knorrs chicken bouillon/consumé, Better Than Bouillon chicken base, celtic sea salt (although I taste throughout for salt level), onion, red peppers (optional, or other colors), parsley, fresh minced garlic, fresh cracked pepper, paprika. I do check on it also, and last couple of times, I did add a little more broth, maybe 1/4 – 1/2 cup. 375° for an hour. 💥 I sometimes remove the skin also, still sear it to a nice golden color. It’s good both ways. That’s when I don’t want to deal with getting skin crispy; the skinless chicken gets a wonderful color and a little crispyness (made up word 🤣) with no getting in one’s way by trying to get skin crispy…only to sometimes having the broth soften it. 🙄 Obviously, it can & does get done, however, it’s a good option👍 a #mood thing 😉

Steps: oven on 375°, brown chicken in a couple tbs of oil. Transfer to plate. Add a little butter 🧈, sauté onions, pepper and garlic, scraping brown bits (aka fond and/or flavor bomb), then sauté rice until well coated; if I have the patience…allow rice to slightly toast, add broth, replace chicken on top of rice, bake for 45-55 minutes; like I said, I go an hour. THAT’S IT.