-
1
To make the brine combine 1 qt cold water and 1/4 cup salt in a 2 qt or larger bowl or pitcher.
-
2
Stir to dissolve the salt.
-
3
Add the chicken thighs to the brine and place in the refrigerator for 1 hour.
-
4
Drain the chicken and either use immediately or store covered in the refrigerator until ready to cook.
-
5
Dry the chicken.
-
6
Trim any excess skin and remove the fat on top and between the muscles on the underside.
-
7
Season heavily with pepper on both sides, pulling back the skin to season the top.
-
8
Season with salt heavily if unbrined.
-
9
Heat a heavy pot to medium and brown the chicken skin side down until dark brown.
-
10
Lightly brown the underside of the chicken.
-
11
Remove the chicken from the pot and pour off all but 1/2 T of the grease from the pot.
-
12
Remove the skin and any remaining fat from the chicken.
-
13
Wrap each thigh in paper towels and squeeze to degrease.
-
14
With the pot on medium, add the onion and sautee until softened.
-
15
If needed, add 1/4 cup water if the fond (the brown bits on the pan bottom) begins to burn.
-
16
Add the water or stock and deglaze the pan.
-
17
Add the rice.
-
18
Nestle the chicken, face up, into the rice and water.
-
19
Bring to a simmer.
-
20
Add the thyme.
-
21
Turn the chicken over about half way through cooking.
-
22
Simmer covered until the rice is tender, about 40 minutes.
-
23
Add the salt to taste and gently stir.
-
24
Serve with a whole thigh angled on top of a bed of rice.
-
25
Sprinkle with chopped fresh thyme if desired.
-
26
With any leftovers I shred the chicken into large pieces and mix with the rice.
