Ingredients
Scale
- 1 ½ cups long-grain white rice
- 4 boneless, skinless chicken thighs
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until soft.
- Season chicken thighs with salt, pepper, and paprika, then add to the pot. Brown for 3-4 minutes per side.
- Stir in rice and chicken broth, bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat and let sit covered for 5 minutes before serving.
Notes
- Use a tight-fitting lid to trap steam for fluffy rice.
- You can substitute chicken breasts if preferred.
- Add vegetables like peas or carrots for extra nutrition.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg