This one-pot chicken and rice dish is a kitchen lifesaver! When you're super busy, this recipe can save the day by delivering a delicious meal with minimal fuss. Start by seasoning chicken thighs and searing them in a hot pan until they’re golden and juicy. Next, sauté some garlic and onions in the flavorful drippings left in the pan, letting them soak up all that deliciousness. Then, add the rice, broth, and those beautifully browned chicken thighs back into the pan. Cover it up and let everything simmer together, allowing the rice to absorb all the deep, savory flavors. If you're a fan of crispy skin, pop the chicken thighs under the broiler for a bit to add a delightful crunch. When the dish is ready, carry the pan to the table and unveil it to a chorus of “oohs” and “aahs.”

Ingredients for 5 Servings

5 chicken thighs

1 teaspoon salt, plus more to taste

1 teaspoon pepper, plus more to taste

1 teaspoon paprika

1 teaspoon dried parsley

1 tablespoon olive oil

1 tablespoon minced garlic

½ cup diced red onion (75 g)

1 cup long grain rice (200 g)

1 ½ cups chicken broth (360 mL)

Preparation Preheat the oven to 400°F (200°C).

In a large bowl, season the chicken thighs evenly with 1 teaspoon of salt, 1 teaspoon of pepper, paprika, and dried parsley.

Heat the olive oil in an oven-proof pot over high heat. Place the chicken thighs, skin-side down, in the hot oil.

Cook for 5-6 minutes until the skin is brown and crispy, then flip the thighs. Cook for an additional 5-6 minutes to brown the other side, then remove the chicken from the pot. Add the minced garlic and diced red onion to the pot.

Cook until the onions are transparent. Pour in the long grain rice and chicken broth. Season with additional salt and pepper to taste. Stir well and bring to a boil. Return the chicken thighs to the pot, placing them skin-side up on top of the rice.

Bring back to a boil, then cover with a lid. Bake in the preheated oven for 35-40 minutes, or until the rice is fully cooked. Optional: For extra crispy skin, remove the chicken thighs and broil them separately before serving.