Chicken and Rice with Kabocha Squash

Chicken and Rice with Kabocha Squash


  • 2 tablespoons vegetable oil, divided
  • 6 skin-on chicken thighs
  • Coarse salt and pepper
  • 1 medium white onion, diced medium
  • 1/2 large kabocha squash, seeded and cut into large chunks (4 cups)
  • 2 cloves garlic, minced
  • 6 sprigs oregano
  • 1 1/2 cups Arborio rice
  • 1/4 cup dry white wine, such as Chardonnay
  • 3 1/2 cups chicken broth



Preheat oven to 375 degrees. In a large heavy pot with a tight-fitting lid, heat 1 tablespoon oil over high. Season chicken with salt and pepper. In batches, cook chicken, skin side down, until deep golden and fat is rendered, 6 to 8 minutes. Flip and cook 1 minute more. Transfer chicken to a plate. Discard fat and wipe pot clean.


Reduce heat to medium-high and add remaining tablespoon oil to pot. Add onion and squash and cook until onion is translucent, 8 minutes. Add garlic and oregano and cook until fragrant, 30 seconds. Add rice and cook, stirring, until opaque, 2 minutes. Add wine and cook, stirring, until completely evaporated, 2 minutes. Return chicken to pot, skin side up, and add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes. Let sit, covered, 10 minutes.


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