A hearty, wholesome one-pot meal featuring golden, crispy-skinned chicken thighs simmered with perfectly fluffy long-grain rice.

4 bone-in, skin-on chicken thighs

1 cup long-grain white rice

2 ½ cups chicken broth

1 medium yellow onion, finely chopped

3 cloves garlic, minced

2 tbsp olive oil

1 tsp smoked paprika

1 tsp dried thyme

Salt and black pepper to taste

Fresh chopped parsley for garnish

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1. Pat chicken dry and season with salt, pepper, paprika, and thyme.

2. Brown chicken in oil over medium-high heat until skin is crispy. Remove and set aside.

3. Sauté onion and garlic in the same pan until softened.

4. Stir in rice and toast for 1-2 minutes.

5. Add broth, stir, and nestle chicken back into the pan.

6. Cover and simmer on low heat for 18-20 minutes.

7. Rest covered for 5 minutes before garnishing with parsley.

Ensure a tight-fitting lid to trap steam for perfect rice.

Check your broth label to ensure the recipe remains gluten-free.

Use a 10 to 12-inch heavy-bottomed skillet for best results.