Ingredients
Scale
- 2 pounds chicken thighs
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion diced
- 3 garlic cloves
- 1 1/2 cups uncooked long-grain rice
- 3 cups chicken broth
Instructions
- Pat the chicken dry. Mix the paprika, garlic powder, onion powder, kosher salt, and black pepper in a small bowl. Coat the chicken with the spice mixture on both sides.
- Heat olive oil in a heavy-bottomed deep skillet over medium heat. Place the chicken thighs skin-side down and brown for eight minutes. Flip and cook for another three minutes. Remove the chicken from the skillet and set aside.
- Add butter to the skillet and let it melt. Sauté the diced onion and minced garlic for three minutes until the onion softens. Pour in the chicken broth and scrape up any browned bits. Stir in the rice until combined.
- Position the chicken thighs on top of the rice. Bring the mixture to a boil while covered, then reduce heat to simmer, keeping it covered. Cook for 25 minutes or until the rice is tender. Gently fluff the rice with a fork before serving.
Notes
Ensure the chicken is thoroughly dry for better browning.
Feel free to customize the spices based on personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.