Description
A comforting and hearty one-pot meal combining juicy chicken thighs with flavorful rice, perfect for weeknights or impressing guests.
Ingredients
- 8 boneless chicken thighs (skin-on or skinless)
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow or white onion, diced
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, minced (plus more for garnish)
Instructions
- Pat chicken thighs dry and season with salt, pepper, and paprika on both sides.
- Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Sear chicken for 4–5 minutes on each side until golden. Remove chicken and cover with foil.
- In the same pan, melt butter and sauté the diced onion until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
- Add rice to the pan and toast for 1 minute, stirring constantly.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Stir in onion powder, garlic powder, and parsley.
- Return the chicken to the pan, nestling it into the rice. Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes or until the rice is tender and the chicken is fully cooked.
- Remove from heat, let rest for 5 minutes, then garnish with extra parsley and serve.
Notes
For extra flavor, marinate the chicken in spices or herbs for a few hours before cooking. Consider adding peas or bell peppers for added vegetables.