Ingredients
Method
Preparation
- In a small mixing bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and pepper.
- Rinse the rice until the water runs clear and set aside.
- Coat the chicken thighs with the seasoning mixture, setting aside about a teaspoon for later.
Cooking
- Heat olive oil in a pan over medium-high heat. Add the chicken skin side down and sear for about 3 minutes on each side until golden brown. Remove the chicken and set aside.
- Sauté the chopped onions in the hot oil until soft and translucent.
- Add butter and stir until melted.
- Toss in the rinsed rice and toast for 1-2 minutes.
- Pour chicken stock over the rice, add the reserved seasoning, and stir to combine.
- Arrange the chicken thighs on top of the rice, cover with a lid, and reduce heat to low-medium.
- Cook for about 15-20 minutes until the rice is tender and fluffy.
- Garnish with chopped green onions and let stand for another 3 minutes.
- Fluff the rice with a fork and serve.
Notes
Store in an airtight container in the fridge for up to 3-4 days. Can be frozen for future meals. Reheat with a splash of water to retain moisture.
