Description
A comforting dish of seared chicken thighs and fluffy rice, enhanced with aromatic spices and sautéed vegetables.
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 the chicken thighs dry. Season both sides with salt, black pepper, and paprika.
- In a deep skillet or Dutch oven, heat olive oil over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown. Remove the chicken and cover with foil to keep warm.
- In the same skillet, melt the unsalted butter. Sauté the diced onion for about 3 minutes until softened, then stir in the minced garlic and cook for another 30 seconds.
- Add the long-grain white rice to the skillet and toast for 1 minute while stirring constantly.
- Pour in the chicken broth, scraping up any browned bits from the bottom, and stir in the onion powder, garlic powder, and fresh parsley.
- Return the seared chicken thighs to the pan, nestling them into the rice. Bring to a boil, then reduce heat to low, cover, and let simmer for 20-25 minutes until rice is tender and chicken is fully cooked.
- Remove from heat and let rest for 5 minutes before garnishing with extra parsley.
Notes
For added nutrition, consider adding diced vegetables when sautéing the onions. Ensure your chicken is well-seasoned for maximum flavor.
