Description
A comforting one-pot meal combining succulent chicken thighs and perfectly cooked rice, flavored with aromatic onions and garlic.
Ingredients
- 5 bone-in chicken thigh fillets (skin removed)
- 1 onion, chopped
- 2 large garlic cloves, minced
- 2 tbsp butter
- 1½ cups uncooked long-grain white rice
- 1½ cups hot chicken broth
- 1¼ cups hot water
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- Black pepper to taste
- Spray oil for a golden finish (optional)
- Fresh thyme or parsley, finely chopped (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Scatter the chopped onion and minced garlic evenly in a large baking dish and place 2 tablespoons of butter in the center. Bake for 15 minutes, stirring halfway through.
- In a small bowl, mix the paprika, thyme, garlic powder, onion powder, salt, and black pepper. Rub the seasoning generously onto both sides of the chicken thighs.
- Remove the baking dish from the oven and stir in the uncooked rice, mixing it with the onions and garlic. Spread the mixture into an even layer.
- Arrange the seasoned chicken thighs on top of the rice. Carefully pour the hot chicken broth and hot water around the chicken, avoiding pouring directly over it.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove the foil and lightly spray the chicken with oil for a golden finish. Bake uncovered for another 20 minutes or until the rice is tender and fully cooked.
- Remove from the oven and let it rest for 5 minutes. Fluff the rice with a fork and garnish with fresh parsley or thyme, if desired. Serve hot and enjoy!
Notes
Allowing the onions and garlic to cook gently brings out their sweetness. Bone-in thighs retain moisture better than boneless varieties for a juicier result.
