One Pot Chicken and Rice

Preheat oven to 375 degrees Fahrenheit.

Season chicken thighs with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp paprika.

Dice the 1 piece onion and mince the 3 cloves garlic cloves.

Heat 2 tbsp olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the chicken thighs for 3 minutes per side until golden brown. Remove chicken and set aside.

3 min

Add the diced onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.

5 min

Stir in the 2 cups rice and cook for 1 minute until lightly toasted.

Pour in the 4 cups chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a simmer.

Return the chicken thighs to the pot, nestling them into the rice. Cover the pot and transfer to the preheated oven. Bake for 30 minutes or until the chicken is cooked through and the rice is tender.

30 min

Let the pot rest for 5 minutes before serving. Garnish with fresh chopped parsley.

5 min