Name: One-Pot Chicken and Rice with Cracked Olives and Apricots
Total time: 1 h 15 min
Ingredients: 2½ pounds bone-in chicken thighs, trimmed; 2 teaspoons table salt; 1 teaspoon pepper; 2 tablespoons extra-virgin olive oil; 4 shallots, chopped fine; 5 garlic cloves, sliced thin; 1½ cups jasmine rice; 3 cups chicken broth; 1 cup pitted green olives, torn or chopped coarse, plus 2 tablespoons brine; 1 cup dried apricots, chopped coarse; 1½ teaspoons chopped fresh rosemary, plus extra for garnish; 1 teaspoon grated orange zest, plus extra for garnish; 2 tablespoons finely chopped fresh parsley

One-Pot Chicken and Rice with Cracked Olives and Apricots

By Aran Goyoaga

Published on May 16, 2026

Time

1¼ hours

Yield

Serves 4

One-Pot Chicken and Rice with Cracked Olives and Apricots

Ingredients

2½ pounds bone-in chicken thighs, trimmed2 teaspoons table salt 1 teaspoon pepper 2 tablespoons extra-virgin olive oil 4 shallots, chopped fine5 garlic cloves, sliced thin1½ cups jasmine rice 3 cups chicken broth 1 cup pitted green olives, torn or chopped coarse, plus 2 tablespoons brine1 cup dried apricots, chopped coarse1½ teaspoons chopped fresh rosemary, plus extra for garnish1 teaspoon grated orange zest, plus extra for garnish2 tablespoons finely chopped fresh parsley

Before You Begin

Jasmine rice adds subtle floral notes that complement the orange zest in this dish, but any long-grain rice will work.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Season 2½ pounds chicken thighs all over with 2 teaspoons table salt and 1 teaspoon pepper. Heat 2 tablespoons extra-virgin olive oil in 12-inch broiler-safe braiser or skillet over medium-high heat until shimmering. Add chicken thighs, skin side down, and cook until golden brown, about 7 minutes. Flip and continue to cook until golden brown on second side, about 7 minutes longer. Transfer to plate.

Reduce heat to medium. Add 4 finely chopped shallots and 5 thinly sliced garlic cloves and cook, stirring occasionally, until softened, about 3 minutes. Add 1½ cups jasmine rice and stir to coat with oil, about 1 minute. Add 3 cups chicken broth and 2 tablespoons green olive brine. Stir in 1 cup pitted green olives, torn or chopped coarse; 1 cup dried apricots, chopped coarse; 1½ teaspoons chopped rosemary; and 1 teaspoon grated orange zest. Nestle chicken, skin side up, into rice, along with any accumulated juices. Cover and transfer to oven. Bake until rice is tender and chicken is cooked through, about 30 minutes.

Remove lid and heat broiler. Broil until chicken skin is crispy and well browned, about 5 minutes. Sprinkle with 2 tablespoons finely chopped parsley and extra rosemary and orange zest. Serve.