Ingredients
Scale
- 1.5 lbs Chicken Thighs (bone-in or boneless, skin-on for extra flavor)
- 1.5 cups Long-grain white rice
- 3 cups Chicken broth (or water with bouillon cubes)
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 tablespoons Butter or vegetable oil
- 1 teaspoon Dried oregano
- 1/2 teaspoon Paprika
- Salt and black pepper to taste
- Optional: Fresh parsley or a squeeze of lemon juice for serving
Instructions
- Start by patting the chicken thighs dry with a paper towel. This helps the skin get crispy and prevents steaming. In a small bowl, mix the salt, pepper, paprika, and oregano. Rub this spice blend generously over both sides of the chicken. While the chicken rests, rinse your rice under cold water until the water runs clear to remove excess starch.
- Heat your butter or oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs in the pan, skin-side down. Cook for 5 to 6 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 3 minutes. Remove the chicken from the pan and set it aside on a plate; it will finish cooking later with the rice.
- In the same pan, add the diced onion. Sauté for about 3 minutes until softened, scraping up the brown bits from the bottom of the pan—that is where the flavor lives! Stir in the minced garlic and cook for 30 seconds until fragrant. Add the rinsed rice to the pan and stir for 1 to 2 minutes to toast the grains slightly. This adds a nutty depth to the final dish.
- Pour in the chicken broth and stir to combine. Place the chicken thighs back into the pan 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. Let it simmer for 15 to 18 minutes, or until the rice has absorbed all the liquid and the chicken reaches an internal temperature of 165°F.
- Turn off the heat but keep the lid on for another 5 minutes. This allows the rice to steam and become perfectly fluffy. Remove the lid and fluff the rice with a fork. Garnish with fresh parsley or a splash of lemon juice if you have it on hand. Serve hot directly from the pan.
- Cook Time: 35 minutes