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Ingredients
- 4 bone-in chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Before you start
Equipment You'll Need
- Large skillet or Dutch oven with lid
- Tongs
- Measuring cups and spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't lift the lid during cooking to ensure even steam circulation.
- Check that chicken reaches an internal temperature of 165°F before serving.
- If rice seems dry during cooking, add a splash more broth.
Instructions
-
Season chicken thighs with salt, pepper, and paprika on both sides.
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Heat olive oil in a large skillet or Dutch oven over medium-high heat.
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Brown chicken thighs skin-side down for 5-6 minutes, then flip and brown for another 4-5 minutes. Remove and set aside.
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In the same pan, add diced onion and bell pepper. Cook for 3-4 minutes until softened.
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Add minced garlic and cook for 30 seconds until fragrant.
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Add rice to the pan and stir for 1-2 minutes to lightly toast.
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Pour in chicken broth and add thyme. Stir to combine.
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Nestle the browned chicken thighs back into the pan, skin-side up.
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Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken is cooked through.
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Remove from heat and let stand covered for 5 minutes.
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Garnish with fresh chopped parsley before serving.
Chef's notes
Leftovers can be stored in the refrigerator for up to 3 days.
This dish can be made with chicken breasts, but reduce cooking time to prevent overcooking.
Serve with a side salad or steamed vegetables for a complete meal.
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