Description
A delicious meal of spiced chicken thighs served with flavorful rice.
Ingredients
Scale
- 2 teaspoons paprika powder
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper (to taste)
- 4 chicken thighs (boneless, skin on or off, depending on what you have)
- 2 Tablespoons olive oil
- 2 shallots or green onions (finely chopped)
- 1 cup long-grain rice (I used basmati, rinsed and drained)
- 1 ¾ cups chicken stock
- Chopped parsley (for garnish)
Instructions
- Make a spice mix by combining paprika powder, Italian seasoning, garlic powder, onion powder, and salt and pepper, to taste, in a small bowl.
- Coat the chicken with the prepared spice mix.
- Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat.
- Cook the chicken until nicely golden brown on all sides. Remove the chicken from the skillet and set aside.
- Add the remaining olive oil to the same skillet. Once heated, add the shallots and cook, stirring for 3-4 minutes.
- Rinse and drain the rice and add it to the skillet. Cook the rice, stirring for 2 minutes.
- Pour in the chicken stock and scrape any browned bits off the bottom of the skillet.
- Return the chicken to the large skillet and bring to a boil. Reduce the heat and simmer the rice with chicken, partially covered, for 20 minutes.
- Cover the chicken with the lid completely, and let it rest for 5 minutes.
- Fluff the rice with a fork and serve with chicken, garnished with chopped parsley.
Notes
- For best results, use fresh spices.
- This dish can be served with a side salad for added freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg