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One Pot Chicken and Rice
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Ingredients
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Step by step
Method
5 steps
- 1
Mix paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat both sides of the chicken thighs in the spice mix.
- 2
Heat 1 tablespoon oil in a deep skillet over medium. Brown the thighs a few minutes per side until well colored (they do not need to be cooked through). Move to a plate.
- 3
Lower heat to medium-low, add the remaining oil and the diced onion. Cook about 5 minutes until soft, scraping up the browned bits with the onion juices.
- 4
Stir in the uncooked rice and toast 1–2 minutes. Pour in the vegetable broth, nestle the chicken back on top, cover, and bring to a simmer. Cook on low about 20 minutes until the rice is tender and the chicken hits 165°F.
- 5
Rest covered 5 minutes off heat. Fluff the rice, scatter parsley if you like, and serve from the skillet.