Golden, crackly-skinned chicken thighs and drumsticks get seared until deep brown, then nestled right on top of a pot of long-grain rice that's simmered with onion, garlic, drained diced tomatoes, and a smoky paprika-and-herb rub. Everything finishes together in the oven, so the rice soaks up all that seasoned broth and chicken drippings while the meat stays juicy and fall-apart tender. It's a true one-pot dinner with almost no cleanup, and every bite carries that toasted-rice, savory-chicken flavor straight through to the last spoonful. A scatter of fresh parsley at the end brightens the whole dish before it goes straight from pot to table. This is a solid, comforting option to keep in a gluten free dinner rotation, especially on nights when you want something hearty without a long ingredient list.
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Preheat the oven to 375°F (190°C). Pat the chicken pieces completely dry with paper towels. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, and onion powder, then rub the mixture evenly over all sides of the chicken.
Heat the olive oil in a large Dutch oven or deep 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces 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 3 minutes, then transfer the chicken to a plate.
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