Overcox cooked with rice and orange together in a single pan.

Components

• 6 chicken carcasses with skin and bones (approximately 1.3 kg)
• 1 1/2 cups of whole rice
• One onion
• Three garlic cloves
• 1 tablespoon of freshly grated ginger
• 3 cups of water (tea)
• 1/2 cup of orange-bay broth (tea)
• One orange bay
• Stroll with olive oil
• 1½ teaspoons of curry powder
• Two bay leaves
• sodium chloride
• freshly ground pepper to taste
• Two sprigs of coriander
• Three sprigs of mint

It appears there is no text provided to paraphrase. Please share the text you want me to rephrase.

Ready state

1. Set the oven to 200 °C (moderate temperature) and let it warm up.

1. Season the chicken thighs with 1½ teaspoons of salt, curry, and pepper to taste—rub the spices thoroughly into the meat, but be careful not to loosen the skin. Let the thighs sit at room temperature while the oven preheats, as they should not be frozen when placed in the pan.
2. Peel and finely slice the onion and garlic cloves. Wash, dry, and slice the orange into six rounds about 0.5 cm thick (if the orange is too big, cut the slices in half).
3. Place a large, low-edged casserole suitable for oven use over medium heat (alternatively, use a large, high-edged skillet). Add 1 teaspoon of olive oil and arrange the corrugated chicken thighs side by side, skin side down. Cook without stirring for about 5 minutes. Note: only flip the thighs once the skin is crisp and releases easily from the pan. Using tongs, turn the thighs and cook the other side for 4 minutes. Transfer them to a serving dish and repeat with the remaining pieces, without adding more oil since the thighs release fat during cooking.
4. Maintain the pan at medium heat and arrange the orange rings side by side to caramelize the chicken fat, cooking each side for 1 minute. Set aside on a plate.
5. Heat the pan with 1 teaspoon of olive oil, add the onion, season with a pinch of salt, and cook for 5 minutes until it begins to caramelize. Add the garlic and ginger, stirring for 1 minute to release their aroma.
6. Incorporate the rice and stir thoroughly. Pour in the water and orange broth. Season with half a teaspoon of salt, add the bay leaves, and stir again. Place the overcox back into the pan gently, ensuring the skin remains above the broth to achieve a golden and crispy texture when baked.
7. Place the orange rings between the overcox pieces and put the pot in the oven to bake for approximately 50 minutes, or until the chicken and rice are fully cooked. In the meantime, wash, dry, and roughly chop the coriander and mint.
8. Take the pot out of the oven, add the chopped herbs on top, and then serve.