Description
A classic dish featuring seasoned chicken served over a bed of fluffy rice.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken thighs with salt, pepper, paprika, and cumin.
- Place the chicken in the skillet, skin side down, and sear until golden brown, about 5-7 minutes.
- Flip the chicken and cook for another 5 minutes.
- Remove the chicken and set aside.
- Add the onion and garlic to the skillet, sauté until translucent.
- Add the rice and stir for 2 minutes to toast.
- Pour in the chicken broth and return the chicken to the skillet.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
- Remove from heat and let sit, covered, for an additional 10 minutes.
- Fluff the rice with a fork and serve, garnished with fresh parsley.
Notes
- For added flavor, marinate the chicken in spices overnight.
- Consider adding vegetables like peas or bell peppers for color and nutrition.
- Serve with a wedge of lemon for acidity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken and rice, main course, stovetop cooking, gluten free