Ingredients
6 bone-in chicken thighs
Salt and black pepper (to taste)
1 tsp garlic powder
1 tsp paprika
1/4 cup all-purpose flour
2 tbsp oil or butter
1 large yellow onion, sliced
3 cloves garlic, minced
2 1/2 cups chicken broth
1 cup uncooked long-grain white rice
Instructions
1. Season chicken with salt, pepper, paprika, and garlic powder. Lightly dredge in flour.
2. Heat oil or butter in a skillet over medium heat. Sear chicken on both sides until golden brown. Remove and set aside.
3. In the same skillet, sauté onions until soft. Add garlic and cook for 1 minute more.
4. Pour in chicken broth and bring to a boil. Stir in rice.
5. Nestle the chicken back into the skillet. Reduce heat, cover, and simmer for 25–30 minutes or until rice is tender and chicken is cooked through.
6. Let rest 5 minutes before serving.
Notes
Use boneless thighs or breasts for a quicker version.
To add veggies, stir in peas or chopped bell peppers in the last 10 minutes.
Add a splash of cream at the end for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 2g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 130mg