One-Pot Chicken and Rice

What you'll need

• 6bone-in chicken thighs
• 1 tablespoonolive oil
• 1/2yellow onion, diced
• 2 clovesgarlic, minced
• 1.5 cupslong-grain white rice, uncooked
• 3 cupschicken broth
• to taste salt, black pepper, paprika
• for garnish chopped parsley

Let's cook

1. 1Season the chicken with salt, pepper, and paprika.
2. 2Heat olive oil in a large deep skillet or pot over medium-high heat and sear the chicken skin-side down for 5-6 minutes until golden; flip and cook 3-4 minutes more, then remove and set aside.
3. 3Add the onion to the same pot and cook for 3-4 minutes until softened, then add the garlic and cook 30 seconds.
4. 4Stir in the rice, toasting for 1 minute, then add the chicken broth.
5. 5Nestle the chicken back into the pot, bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, until the rice is tender and the chicken reaches 165°F.
6. 6Garnish with parsley and serve.