Chicken Thighs in Rice

Instructions

1. Season the chicken:
   Pat chicken thighs dry and season both sides with salt, pepper, and paprika.
2. Sear the chicken:
   In a large skillet or Dutch oven, heat oil over medium heat. Add chicken thighs skin-side down and sear until golden brown (about 4–5 minutes per side). Remove and set aside.
3. Sauté the aromatics:
   In the same pan, add diced onion and cook until soft. Add garlic and cook for 1 more minute.
4. Add rice and broth:
   Stir in the rice, herbs, and chicken broth. Bring to a simmer. If using vegetables, stir them in now.
5. Nestle the chicken:
   Place the chicken thighs on top of the rice, skin-side up. Cover the pan with a lid or foil.
6. Simmer or bake:
   Simmer on low for 25–30 minutes, or transfer the covered pan to a preheated 375°F (190°C) oven for 30–35 minutes, until the rice is cooked and the chicken is tender and fully cooked.
7. Rest and serve:
   Let rest for 5 minutes. Garnish with fresh herbs and serve hot.

Tips & Variations

• Want crispy skin? Broil the dish for 2–3 minutes after baking to crisp up the chicken.
• Swap the grains: Try it with brown rice (just adjust the cooking time and liquid).
• Spice it up: Add chili flakes, cumin, or curry powder for extra kick.
• Make it creamy: Stir in a splash of cream or a spoonful of sour cream at the end for a richer rice base.

Final Thoughts

This Chicken Thighs in Rice recipe is proof that simple ingredients can make something truly special. It’s the kind of dish that feels like home — hearty, comforting, and endlessly satisfying. Whether you’re feeding a family or cooking for yourself with leftovers in mind, this one-pot meal will be one you return to again and again.

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