Red Meat Allergy Friendly Easy Chicken and Rice
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice
- 2 ½ cups low-sodium chicken broth
- ½ tsp dried thyme
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, stir together the salt, black pepper, garlic powder, onion powder, and smoked paprika, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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