Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 5 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
If you’re feeling adventurous or simply out of certain ingredients, consider these swaps: skinless chicken is a leaner alternative, while basmati rice can bring a subtle fragrance. But remember, it’s the garlic that weaves the magic here — don’t skimp on that!
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken thighs, skin side down, and sear until golden brown, about 5 minutes on each side. Remove the chicken and set aside.
- In the same skillet, add the chopped onion and cook until translucent, around 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the rice to the skillet, stirring to coat it with the oil and onions. Let it toast slightly for about 2 minutes.
- Pour in the chicken stock, salt, pepper, thyme, and paprika. Stir well, then nestle the chicken thighs back into the skillet, skin side up. Arrange the lemon slices on top.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
- Once cooked, remove from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
- Garnish with fresh parsley before serving. Enjoy the harmony of flavors that remind you of home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International