Chicken Thighs and Rice: 5 Simple Steps to Amazing Flavo

Scale

6 chicken thighs (bone-in, skin-on)

1 ½ cups long-grain white rice

3 cups chicken broth

3 cloves garlic, minced

1 medium onion, diced

1 tsp paprika

2 tbsp olive oil

Salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Heat oil in a skillet and sear chicken thighs until golden brown.

2. Remove chicken and sauté onion and garlic until fragrant.

3. Add rice to the skillet and toast lightly for 2 minutes.

4. Pour in chicken broth and return chicken to pan.

5. Cover and simmer for 25 minutes until rice is tender.

6. Fluff the rice, garnish with parsley, and serve.

Add peas or carrots for color.

Use boneless thighs for a quicker version.

Substitute brown rice for a nuttier flavor.