Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with paprika, thyme, salt, and pepper.
- Sear chicken until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, sauté onions and garlic until translucent.
- Add rice and cook for 2 minutes, stirring frequently.
- Pour in chicken broth, bring to a boil, then reduce heat to low.
- Place chicken back into the skillet on top of the rice, cover, and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
- Adjust seasoning to taste.
- Use chicken breasts for a quicker version.
- Pair with steamed vegetables or a side salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg