Add a little spice to your life! Chicken and rice may not sound very exciting, but add a little paprika and some other seasoning and, voila, a little twist on this old dinner standby. It’s a filling choice for a weekday dinner, and using only one pot makes cleanup easy.
Pro tip: Want crispy skin on your chicken thighs? Broil them for a few minutes after you pull the dish from the oven!
5 chicken thighs
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. dried parsley
1 tbsp. olive oil
1 tbsp. garlic, minced
½ c. red onion, diced
1 c. long-grain rice
1½ c. chicken broth
Salt, to taste
Pepper, to taste
Preheat oven to 400˚F.
In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
Heat olive oil on high in an oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or until the thighs develop crispy brown skin. Flip over and cook 5-6 minutes to brown the other side. Remove from the pot.
Add the garlic and onions to the pot, and cook until the onions are transparent.
Pour in the rice and chicken broth and season with salt and pepper. Stir well, bringing to a boil.
Add the chicken thighs back into the pot, skin-side up, on top of the rice. Bring back to a boil and cover with a lid.
Place in oven and bake for 35-40 minutes, or until the rice is fully cooked.
Recipe by Tasty