Crispy Chicken Thighs & Garlicky Schmaltz Rice

An elevated but dead simple, flavor packed weeknight meal (and the magic of cooking chicken in a cold pan)

Hey gang!

The next installment in my Weeknight Bites series are these outrageously delicious 30-minute crispy chicken thighs with garlicky-schmaltz rice and a simple citrusy snap pea salad on the side.

The real goal of this recipe, however, was to share the magic of cooking chicken thighs in a cold pan set over low heat to give you the crispiest, juiciest chicken you’ve ever had (more on that below).

The two sides I made with the chicken were just thrown together with whatever I had kicking around in my fridge from recipe testing this week, so I encourage you to experiment and serve the chicken with whatever you’re trying to use up.

Macros and a printable recipe card with a grocery list can be found at the bottom of this post. I hope you enjoy!

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Crispy Chicken Thighs & Garlicky Schmaltz Rice

Yields: 2 Servings

Ingredients
4 boneless, skin-on chicken thighs
1 lb snap peas (450g)
1 tbsp olive oil (15ml)
1 large orange
Flakey salt
2 scallions
6 garlic cloves
1 1/2 cups leftover white rice (230g)
1/2-1 cup unsalted chicken broth (120-240ml)
Salt to taste