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Chicken Thighs and Rice

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A comforting and flavorful dish of juicy chicken thighs cooked with fluffy rice, seasoned to perfection.

Ingredients

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  • 8 boneless chicken thighs (skin-on or skinless)
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 yellow or white onion, diced
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 ½ cups long-grain white rice
  • 3 cups chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh parsley, minced (plus more for garnish)

Instructions

  1. Pat the chicken thighs dry. Season both sides with salt, black pepper, and paprika.
  2. In a deep skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Once done, remove the chicken and cover it with foil to keep warm.
  3. In the same skillet, melt the unsalted butter. Sauté the diced onion for about 3 minutes, or until softened. Stir in the minced garlic and cook for another 30 seconds.
  4. Add the long-grain white rice to the skillet and toast it for 1 minute, stirring constantly.
  5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the onion powder, garlic powder, and fresh parsley.
  6. Return the seared chicken thighs to the pan, nestling them into the rice. Bring to a boil, then reduce heat to low, cover, and let simmer for 20-25 minutes.
  7. After cooking, let it rest for 5 minutes before garnishing with extra parsley and serving.

Notes

Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F. Let the dish rest after cooking for better flavor integration.

Nutrition

Find it online: https://sousviderecipe.com/chicken-thighs-and-rice/