One-Pot Chicken and Rice Recipe

Ingredients

• 4 bone-in chicken thighs
• 1.5 cups long grain rice
• 2 cups chicken broth
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp thyme
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1

   Season chicken thighs with paprika, thyme, salt, and pepper.

2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken skin-side down 4-5 minutes until golden. Flip and sear 2 more minutes. Remove and set aside.

3. 3

   In the same pot, sauté onion 3 minutes. Add garlic, cook 30 seconds.

4. 4

   Add rice and stir 1 minute to toast. Pour in chicken broth, scraping up browned bits.

5. 5

   Nestle chicken thighs on top of rice, skin-side up.

6. 6

   Bring to a boil, then cover and reduce to low. Cook 20 minutes until rice is tender and chicken reaches 165°F.

7. 7

   Let rest covered 5 minutes. Fluff rice and serve.