Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional for smoky flavor)
- Fresh parsley for garnish
Instructions
- Pat the chicken thighs dry, season with salt, pepper, paprika, garlic powder, and onion powder.
- Heat vegetable oil in a skillet. Sear chicken thighs skin side down until golden brown, about 5-7 minutes each side. Remove and set aside.
- Add chopped onions to the skillet, sauté until translucent. Stir in minced garlic, cook for another minute.
- Pour in chicken broth, scraping browned bits from the skillet. Stir in dried thyme and smoked paprika.
- Return chicken to the skillet, nestling in gravy. Cover and simmer on low for about 30 minutes until chicken is cooked through.
- Rinse rice under cold water. Cook according to package instructions separately.
- Serve chicken over rice, ladle gravy on top, and garnish with parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently, adding chicken broth as needed to keep the gravy moist.
- For longer storage, freeze portions for up to 2 months.
- Enhance flavors by adding bell peppers or mushrooms.
- Works well for meal prep; it reheats nicely for quick meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 640 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg