Ingredients
- 4 bone-in chicken thighs, skin on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1 bay leaf
- 2 tablespoons chopped fresh parsley (optional for garnish)
If you’re out of chicken thighs, feel free to substitute with chicken breasts, and if you’re looking for a bit more heat, add a pinch of cayenne pepper.
Instructions
- Season the chicken thighs with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté until the onion becomes translucent, about 3-4 minutes.
- Add the rice to the skillet and cook, stirring occasionally, until the rice is lightly toasted, about 2 minutes.
- Pour in the chicken broth and add the thyme, cumin, and bay leaf. Stir to combine.
- Return the chicken thighs to the skillet, placing them on top of the rice. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
- Remove from heat and let it sit, covered, for another 5 minutes to allow the flavors to meld. Remove bay leaf, sprinkle with fresh parsley, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International