Upside-Down Chicken and Rice with Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 75 minutes blends bone-in skin-on chicken thighs, long-grain rice, chicken broth into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 30 min Cook: 45 min Serves 4 Mediterranean cuisine 550 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Upside-Down Chicken and Rice with Tomato Sauce take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Upside-Down Chicken and Rice with Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Upside-Down Chicken and Rice with Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Upside-Down Chicken and Rice with Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Upside-Down Chicken and Rice with Tomato Sauce?

Mediterranean mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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