Ingredients
Scale
Here’s what you’ll need to create this delicious and comforting meal:
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas (optional, for added color and nutrition)
If you’re out of chicken broth, water with a bouillon cube works in a pinch. For a twist, you can swap in brown rice, but remember to adjust the cooking time accordingly.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large ovenproof skillet or casserole dish, heat olive oil over medium heat.
- Season the chicken thighs with salt, pepper, thyme, and paprika. Sear them skin-side down in the skillet until golden brown, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
- Add the rice to the skillet, stirring to coat it with the oil and onion mixture.
- Pour in the chicken broth, scraping any browned bits from the bottom of the skillet to enhance the flavor.
- Return the chicken thighs to the skillet, skin-side up, nestled into the rice.
- If using peas, sprinkle them over the top.
- Cover the skillet with a lid or foil and bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the cover and bake for an additional 5 minutes to crisp up the chicken skin.
As the dish bakes, the aroma will fill your kitchen, creating the kind of warm atmosphere that makes a house feel like a home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International