Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1.5 cups long-grain white rice (Jasmine or Basmati work best)
- 2.5 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large lemon (zested and juiced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken pieces generously with salt, pepper, and paprika. Heat the olive oil 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, which should take about 5-6 minutes. The chicken does not need to be cooked through at this stage. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add the diced onion. Sauté for 3-4 minutes until translucent, scraping up any brown bits from the chicken. Add the garlic, dried oregano, and thyme, cooking for another minute until fragrant. Pour in the uncooked rice and stir it frequently for 2 minutes. Toasting the rice in the residual oil and aromatics adds a nutty depth of flavor and helps keep the grains separate and fluffy.
- Pour in the chicken broth, lemon juice, and lemon zest. Stir well and return the seared chicken (and any juices) back into the pan. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes. Do not lift the lid during this time! Once the liquid is absorbed and the rice is tender, turn off the heat and let it sit, covered, for 5 minutes.
- Remove the lid and use a fork to gently fluff the rice. This incorporates air and prevents the rice from clumping. Sprinkle with fresh chopped parsley and extra lemon wedges if desired. Serve immediately while hot and fragrant.
- Cook Time: 40 minutes