One-Pot Chicken and Rice With Olive Gremolata

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One-Pot Chicken and Rice With Olive Gremolata
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Spiced, schmaltzy rice and tender braised chicken legs cook together in one Dutch oven—and the result feels like a warm hug.

This one-pot chicken and rice is the kind of meal you want on a bad day, a cold day, or a Tuesday. Chicken legs and fluffy, schmaltzy rice cook together in a Dutch oven—and the result feels like a warm hug. No need to preheat the oven; this simple one-pot meal comes together entirely on the stovetop. We use chicken legs here, but any bone-in cut will work. Just avoid boneless cuts like skinless, boneless chicken breasts, which won’t produce enough schmaltz to coat the rice.

Add the vinegar and chicken broth, then return the seared chicken to the pot and let it simmer. The chicken legs will cook through gently as the rice steams, imbuing the grains with tons of flavor. Finish this one-pot meal with a few spoonfuls of bright, herbaceous green olive gremolata; keep the rest on the side for everyone to garnish their plates to their liking. This one-pot chicken and rice recipe delivers simple, satisfying comfort food any night of the week.

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