Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs (or boneless for faster cooking)
- 1.5 cups long-grain white rice, rinsed thoroughly
- 2.5 cups chicken broth (or water with a bouillon cube)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon vegetable oil or butter
- Optional: Fresh parsley or sliced green onions for garnish
Instructions
- Pat the chicken thighs dry with a paper towel to ensure the skin gets crispy. Season both sides generously with salt, pepper, and half of the smoked paprika. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 5 to 7 minutes until the skin is golden brown and crispy. Flip and cook for another 2 minutes, then remove the chicken from the pan and set it aside on a plate. The chicken will not be fully cooked yet.
- Lower the heat to medium. In the same pan with the leftover chicken fat, add the diced onion. Sauté for 3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Pour in the rinsed rice and stir it around for 2 minutes to “toast” the grains. This step is crucial for achieving that fluffy texture and preventing the rice from becoming a mushy clump. Stir in the remaining paprika and oregano.
- Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to release any browned bits. Bring the liquid to a boil, then place the chicken thighs back on top of the rice, skin-side up. Cover the pan with a tight-fitting lid and reduce the heat to low. Simmer for 18 to 20 minutes without lifting the lid. Once the liquid is absorbed and the rice is tender, turn off the heat and let the pot sit, covered, for another 5 minutes to steam.
- Remove the lid and fluff the rice with a fork around the chicken. If you like extra crispy skin, you can pop the pan under a broiler for 2 minutes at the very end. Garnish with fresh herbs if you have them on hand. Serve directly from the pot for a rustic, family-style presentation that keeps the food hot.
- Cook Time: 40 minutes