Ingredients
- 5-6 large bone-in chicken thighs (skin removed)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3-4 teaspoons smoked paprika
- 1 tablespoon olive oil
- ½ cup red onion, diced
- 2 tablespoons garlic, minced
- 1½ cups Jasmine rice
- 2 cups low-sodium chicken broth
- Fresh parsley (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken: Remove the skin from the chicken thighs and pat them dry. Season the chicken with smoked paprika, salt, and black pepper.
- Sear the Chicken: Heat an oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and place the seasoned chicken thighs in the skillet. Sear for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set it aside on a plate.
- Cook the Onion and Garlic: Remove all but 1 tablespoon of chicken fat from the skillet. Add the diced red onion and minced garlic to the skillet and cook for 1-2 minutes until fragrant.
- Prepare the Rice: Pour in the Jasmine rice and chicken broth. Stir to combine and bring to a boil.
- Bake: Place the chicken thighs back into the skillet on top of the rice. Cover the skillet and bake in the preheated oven for 35 minutes.
- Finish and Serve: After baking, fluff the rice with a fork. Add more salt and pepper to taste, and garnish with chopped fresh parsley before serving.
Notes
- For extra flavor, you can add a squeeze of lemon juice over the dish before serving.
- Feel free to use chicken breast instead of thighs if you prefer a leaner option, but adjust the cooking time accordingly.
- To add more vegetables, you can throw in some peas or bell peppers when cooking the onion and garlic.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg
