Description
A hearty, comforting dish that’s easy to make in just one pot. Tender chicken thighs cooked with flavorful rice, vegetables, and spices for a simple yet satisfying meal. Perfect for busy nights when you want something filling and delicious with minimal cleanup!
Ingredients
Scale
- 4 bone-in, skinless chicken thighs
- 1 cup long-grain white rice
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 1/2 cups chicken broth
- 1 tsp paprika
- 1/2 tsp thyme
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season chicken thighs with salt, pepper, paprika, thyme, and cumin.
- Brown the chicken thighs on both sides, about 4-5 minutes per side, then remove from the pot and set aside.
- In the same pot, add onion, garlic, and bell pepper. Cook until softened, about 3-4 minutes.
- Stir in rice, ensuring itβs well coated with the oil and vegetables.
- Pour in chicken broth and return the chicken thighs to the pot, skin-side up.
- Bring to a simmer, then cover and reduce heat to low. Cook for 20-25 minutes, until the rice is tender and the chicken is fully cooked.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add a squeeze of lemon juice or a dash of hot sauce.
- You can use boneless chicken thighs for a quicker cooking time, but bone-in adds more flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes