Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups long-grain white rice (Jasmine or Basmati work best)
- 4 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1 small yellow onion, finely diced
- 3.5 cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
- 1 tablespoon olive oil
Instructions
- Season the chicken pieces generously with salt, pepper, and paprika. Heat the olive oil and one tablespoon of butter in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear until golden brown on all sides. You do not need to cook it all the way through yet; just focus on getting a nice crust. Remove the chicken from the pan and set it aside on a plate.
- In the same pot, add another two tablespoons of butter. Toss in the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and dried thyme, cooking for just 60 seconds until fragrant. Pour in the uncooked rice and stir constantly for 2 minutes. Toasting the rice in the garlic butter before adding liquid ensures every grain stays separate and fluffy rather than mushy.
- Pour in the chicken broth and stir, scraping any brown bits off the bottom of the pot. Bring the mixture to a boil. Once boiling, nestle the seared chicken pieces back into the rice. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes. Once the liquid is absorbed, turn off the heat and let it sit, covered, for 5 minutes. Finally, add the remaining tablespoon of butter, fluff the rice with a fork, and garnish with fresh parsley before serving.
- Cook Time: 40 minutes