Ingredients
Scale
- 1.5 lbs Bone-in, skin-on chicken thighs (or boneless for faster cooking)
- 1.5 cups Long-grain white rice, rinsed
- 3 cups Chicken broth (made from bouillon to save money)
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Vegetable oil
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- Salt and black pepper to taste
- Optional: 1 cup frozen peas or carrots for extra nutrition
Instructions
- Pat the chicken thighs dry with a paper towel. Season both sides generously with salt, pepper, and smoked paprika. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, leave about a tablespoon of the rendered chicken fat. Add the diced onion and cook for 3 minutes until translucent. Stir in the garlic and dried oregano, cooking for just 30 seconds until fragrant. Pour in the rinsed rice and stir it around for 1-2 minutes to “toast” the grains. This adds a deep, nutty flavor and prevents the rice from getting mushy.
- Pour the chicken broth into the pan, scraping the bottom to release all the flavorful brown bits. If you are using frozen vegetables, stir them in now. Place the seared chicken thighs back on top of the rice. Bring the liquid to a boil, then immediately turn the heat down to low. Cover the pan with a tight-fitting lid and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
- Remove the pan from the heat but keep the lid on. Let the dish rest for 5 minutes. This allows the steam to finish cooking the rice perfectly so it stays fluffy. Fluff the rice around the chicken with a fork. Garnish with a little extra pepper or fresh herbs if you have them, and serve immediately.
- Cook Time: 35 minutes