Ingredients
Preparations
Step 1π€
Combine paprika, oregano, thyme, garlic powder, onion powder, salt and pepper in a small bowl. Coat both sides of chicken thighs in seasoning mixture.
Step 2π€
Add 1 tablespoon of cooking oil to a deep skillet and heat over medium heat. Once hot, stir to coat the surface of the pan, then add the chicken thighs. Cook thighs for a few minutes on each side, or until golden brown. The chicken does not need to be cooked at this point.
Step 3π€
Remove the browned chicken to a clean plate. Reduce heat to medium-low, add 1 tablespoon additional cooking oil to pan, then add diced onion. Blow up the onion for about 5 minutes, or until softened. Let the moisture from the onion dissolve the golden bits in the pan while you stir.
Step 4π€
Add the uncooked rice to the pan and continue to blow up for an additional 1-2 minutes to toast the rice.
Step 5π€
Add the vegetable broth to the pan and stir briefly to dissolve any remaining brown bits from the bottom of the pan.
Step 6π€
Return the chicken to the pan, placing it on top of the rice. Place a lid on the pan, increase the heat to medium-high and allow the broth to come to a full boil.
Step 7π€
Once boiling, reduce heat to low and let chicken and rice continue to simmer on low heat, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let stand, without lifting the lid, for an additional 5 minutes.
Step 8π€
Finally, remove the lid and toss the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!
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