Upside-Down Chicken and Rice with Tomato Sauce

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A layered dish featuring tender chicken thighs and fragrant rice simmered in a rich tomato-infused broth, then inverted for a stunning presentation. This Mediterranean recipe, ready in about 75 minutes, pairs bone-in skin-on chicken thighs, long-grain rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs bone-in skin-on chicken thighs
• 2 cups long-grain rice
• 2.5 cups chicken broth
• 1, finely chopped large onion
• 2 cloves, minced garlic
• 1 cup tomato sauce
• 1 tablespoon tomato paste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 3 tablespoons olive oil
• 1/2 cup, chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 1.5 lbs bone-in skin-on chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Add chicken thighs, skin-side down, and cook for 5-6 minutes until golden brown; flip and cook for 3 minutes. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 finely chopped onion and cook for 3-4 minutes until softened. Stir in 2 minced garlic cloves, 1 tablespoon tomato paste, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, and 1/4 teaspoon paprika; cook for 1 minute until fragrant.
3. Step 3: Add 2 cups rinsed long-grain rice and stir to coat. Pour in 2.5 cups chicken broth and 1 cup tomato sauce, then bring to a simmer. Arrange the 1.5 lbs chicken thighs on top of the rice, skin-side up, cover with a lid, and reduce heat to low. Simmer for 30 minutes.
4. Step 4: Remove lid and cook uncovered for 5 minutes to absorb excess moisture. Carefully invert the pot onto a serving platter using oven mitts, then remove the pot. Garnish with 1/2 cup chopped fresh parsley.