Chicken and Rice (One-Pot)

Instructions

1. 01

   Add the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper to a small bowl. Mix to combine.

2. 02

   Season both sides of the thighs with the seasoning blend.

3. 03

   Add one tablespoon of olive oil to a deep skillet over medium heat.

4. 04

   Add the seasoned chicken thighs to the hot pan and cook the thighs for 2-3 minutes on each side or until well browned. The chicken will not be fully cooked at this point, it will finish cooking later in the recipe.

5. 05

   Remove the browned chicken from the pan and place it on a plate covered with foil until needed.

6. 06

   Reduce the heat to medium-low, and add another tablespoon of olive oil to the skillet, then add the diced onion to the pan.

7. 07

   Cook the onions for 4-5 minutes, until soft and fragrant.

8. 08

   Add the chopped garlic to the pan and continue to cook for one minute.

9. 09

   Add the uncooked rice to the skillet and cook the rice for 1-2 minutes, stirring frequently. *Toasting the rice adds a nutty flavor to the rice.

10. 10

    Add the chicken broth to the skillet, stirring to get all the tasty brown bits off the bottom of the pan.

11. 11

    Place the seared chicken thighs on top of the rice in the skillet. Turn the heat up to medium-high, and allow the broth/rice mixture to come up to a full boil.

12. 12

    Cover the skillet with a lid, reduce the heat to low, and let the mixture simmer for 20 minutes.

13. 13

    When the 20 minutes have passed, turn off the heat off and let the chicken and rice sit off the heat with the lid still in place for five minutes.

14. 14

    Remove the chicken from the pan, and fluff the rice. Garnish with chopped parsley, if desired, then serve and enjoy!

15. 15

    Place the rice on a serving platter and place the cooked chicken thighs on top of the rice.

16. 16

    Garnish with chopped Italian parsley and serve.