Ingredients
Scale
- 4 bone-in or boneless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream or coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium heat. Season the chicken thighs with salt, pepper, and paprika. Sear for 5-7 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add diced onion and minced garlic. Cook for 3-4 minutes until fragrant and translucent.
- Add the rice to the skillet and stir to coat with the aromatics. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Once rice is partially cooked, stir in heavy cream or coconut milk. Nestle the chicken thighs back into the skillet, cover, and cook for an additional 10-15 minutes until chicken is cooked through and sauce is creamy.
- Garnish with chopped parsley or thyme. Serve hot with your favorite vegetables or salad for a complete meal.
Notes
- Use bone-in chicken thighs for juicier meat.
- Adjust seasoning with additional herbs or spices as desired.
- This dish re-heats well; store leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Easy, Family-Friendly
Nutrition
- Serving Size: 1 plate
- Calories: 560 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 125 mg