Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh parsley, chopped (for garnish)
Instructions
- Heat oil in a large skillet over medium heat. Season chicken thighs with salt, pepper, paprika, and thyme.
- Brown chicken thighs on both sides until golden brown, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, sauté onions and garlic until translucent.
- Add chicken broth, bring to a simmer, and return chicken to the skillet. Cover and cook for 30 minutes until chicken is tender.
- Meanwhile, cook rice according to package instructions.
- Serve the chicken over rice, spoon gravy on top, and garnish with chopped parsley.
Notes
- For extra flavor, add a splash of white wine to the gravy.
- Use bone-in chicken for more flavor, or boneless for quicker cooking.
- This dish pairs well with steamed vegetables or a fresh side salad.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: Fifty-two grams
- Fiber: 3g
- Protein: Thirty grams
- Cholesterol: 110mg