One-Pot Chicken and Rice

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1½ cup long-grain white rice
• 3 cup chicken broth
• 1 medium onion
• 2 clove garlic
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 2 tbsp fresh parsley (optional)

Steps

1. Pat chicken thighs dry and season with salt, pepper, and paprika.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken thighs for 3-4 minutes per side until browned, then remove and set aside.
3. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
4. Stir in the rice and cook for 1-2 minutes, coating it in the pan drippings and aromatics.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
6. Return chicken thighs to the pot, nestling them into the rice. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked through and chicken is tender (internal temperature 165°F).
7. Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with fresh parsley if desired.