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chicken thighs and rice
Sofia

chicken thighs and rice

A comforting one-pot meal with juicy, seasoned chicken thighs and fluffy, flavorful rice cooked together in a savory broth. Simple, hearty, and perfect for busy nights!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 cup long-grain white rice uncooked
  • 2 ¼ cups chicken broth
  • 1 teaspoon dried thyme or Italian seasoning
  • ½ cup frozen peas optional
  • 2 tablespoons chopped parsley for garnish

Method
 

  1. Season the Chicken:
  2. Pat chicken thighs dry. Season both sides with paprika, garlic powder, salt, and pepper.
  3. Sear the Chicken:
  4. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down until golden and crisp, about 4–5 minutes per side. Remove and set aside.
  5. Sauté Aromatics:
  6. In the same pan, reduce heat to medium. Sauté onion and garlic for 2–3 minutes until softened.
  7. Add Rice and Broth:
  8. Stir in uncooked rice, then pour in chicken broth. Add dried thyme and a pinch more salt. Nestle seared chicken thighs on top, skin-side up.
  9. Simmer and Cook:
  10. 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 (internal temp 165°F/74°C).
  11. Finish:
  12. Stir in peas (if using) during the last 5 minutes. Let the dish rest for 5 minutes off heat, then fluff rice gently with a fork.
  13. Serve:
  14. Garnish with chopped parsley and serve warm.

Notes

  • Boneless option: Use boneless thighs, but reduce cooking time by about 5 minutes.
  • Add flavor: A splash of lemon juice or a handful of chopped spinach at the end adds brightness.
  • Spicy kick: Add a pinch of cayenne or smoked paprika to the seasoning mix.
  • Storage: Refrigerate leftovers for up to 4 days. Reheat gently with a splash of broth.