POULTRY / BULK

One-Pot Chicken & Rice: Stretching a Single Bird Across Five Servings

Browned bone-in chicken thighs build a fond that seasons an entire pot of rice for free — and the cheaper cut wins on flavor and cost over pre-cut breast.

INGREDIENT UNIT LEDGER

SERVINGS: 5
INGREDIENT ITEM QTY UNIT COST
Bone-in Chicken Thighs 5 thighs $5.50
Long-Grain Rice 2 cups $0.70
Chicken Broth 3.5 cups $0.63
Yellow Onion, Diced 1 onion $0.30
Garlic Cloves, Minced 3 cloves $0.30
ESTIMATED TOTAL MATRIX: $7.43
COST PER SERVING: $1.49

Preparation Protocol

  1. Brown the Chicken: Sear chicken thighs skin-side down in a Dutch oven over medium-high heat until deeply golden, about 6-8 minutes. Remove and set aside.
  2. Build the Fond: In the same pot, cook onion and garlic in the rendered chicken fat until softened, scraping up the browned bits.
  3. Toast the Rice: Stir in rice and toast for 1-2 minutes in the fat and aromatics.
  4. Simmer: Add broth and nestle the chicken thighs back on top, skin-side up. Cover and simmer on low for 20-25 minutes until rice is tender and chicken is cooked through.