Ingredients
- 2 cups of long-grain rice
- 1 lb chicken thighs (skinless, boneless)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions
To get started on this delicious One Pot Chicken and Rice, I begin by heating a splash of olive oil in my large pot. Once the oil is hot, I toss in the diced onions and let them sauté until they’re soft and slightly golden—around 3 to 4 minutes. The aroma at this stage is absolutely delightful! After that, I add the minced garlic and cook it briefly until fragrant, being careful not to let it burn. Now, it’s time to season the chicken—with salt and pepper, I season the thighs generously and add them to the pot to brown on both sides, which should take about 5-6 minutes. (See the next page below to continue steps…)