Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt, pepper, paprika, and thyme.
- Brown the chicken on both sides, then remove and set aside.
- In the same skillet, sauté the onion and garlic until softened.
- Add the rice and stir to coat with the oil and onion mixture.
- Pour in the chicken broth and bring to a simmer.
- Place the chicken thighs on top of the rice, cover, and reduce heat to low.
- Cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
- Let it rest for 5 minutes before serving.
Notes
- Use basmati or jasmine rice for a fragrant twist.
- Add vegetables like peas or carrots for extra nutrition.
- Double the recipe for leftovers or a larger crowd.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg