Chicken And Rice One Pot Bake 1769478516316 N26l

Ingredients

• 4 pieces Chicken thighs, bone-in skin-on
• 1.5 cups Long-grain white rice
• 3 cups Chicken broth
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 2 tablespoons Butter, unsalted
• 1 teaspoon Dried thyme
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped(optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and grease a deep 9x13 inch baking dish.

2. 2

   Season the chicken thighs generously with salt, pepper, and paprika on both sides.

3. 3

   In a large skillet over medium-high heat, melt the butter and sear the chicken thighs skin-side down for 5 minutes until golden brown; remove and set aside.

4. 4

   In the same skillet, sauté the diced onions and garlic for 3 minutes until softened and fragrant.

5. 5

   Add the dry rice to the skillet and stir for 1 minute to lightly toast the grains.

6. 6

   Pour the chicken broth and dried thyme into the baking dish, then stir in the rice and onion mixture.

7. 7

   Place the seared chicken thighs on top of the rice mixture, ensuring they are not fully submerged.

8. 8

   Cover the dish tightly with aluminum foil and bake for 35 minutes, then remove foil and bake for another 10 minutes until the liquid is absorbed and chicken is cooked through.