Description
A comforting dish of succulent chicken thighs simmered with flavorful long-grain rice and herbs.
Ingredients
- 4 chicken thighs (bone-in or boneless)
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with paprika, thyme, salt, and pepper. Once the oil is hot, add the chicken and sear until golden brown on both sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add diced onion and garlic. Sauté until translucent, about 3-4 minutes.
- Stir in the rice, allowing it to toast slightly for about 2 minutes.
- Pour in the chicken broth and return the chicken thighs to the skillet. Ensure the rice is evenly distributed around the chicken.
- Cover the skillet and reduce the heat to low. Simmer for 25-30 minutes, or until the rice is tender and has absorbed the liquid.
- Once cooked, fluff the rice with a fork and garnish with fresh parsley before serving.
Notes
For extra flavor, marinate the chicken thighs in the spices and olive oil for a couple of hours before cooking or even overnight.
- Prep Time: 10
- Cook Time: 40
- Category: Main Course
- Method: Stovetop
- Cuisine: American