Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Feel free to substitute the chicken thighs with drumsticks if you prefer, and for a boost of color, you can add a handful of frozen peas or diced bell peppers just before the dish is finished cooking.
Instructions
- Heat the olive oil in a large pot over medium-high heat. Season the chicken thighs with salt, pepper, and paprika.
- Add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is golden brown. Flip and sear the other side for 3 minutes. Remove the chicken and set aside.
- In the same pot, add the chopped onion and cook for 2-3 minutes until translucent. Stir in the garlic and cook for another minute until fragrant.
- Add the rice, stirring to coat it in the oil and onion mixture. Pour in the chicken broth and oregano, and bring to a gentle simmer.
- Return the chicken thighs to the pot, placing them on top of the rice. Cover the pot with a lid, reduce the heat to low, and let simmer for 25-30 minutes until the rice is tender and the chicken is cooked through.
- Once done, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid. Fluff the rice with a fork, garnish with fresh parsley, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
