Ingredients
Scale
- 4 bone-in, skinless chicken thighs
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken thighs with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden brown, then remove and set aside.
- Add chopped onions to the same skillet and cook until translucent, about 3 minutes. Then, add minced garlic and cook for another minute until fragrant.
- Stir the rice into the skillet, coating it with the oil and vegetables, then pour in the chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is tender.
- Place seared chicken thighs on top of the rice, pour heavy cream over, cover, and simmer on low for 10 more minutes to meld flavors and tenderize chicken.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of chicken broth and microwave until warmed through.
- For added depth, serve with green vegetables or a simple salad on the side.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free broth and rice)
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg