One Pot Chicken and Rice
In a small bowl, mix the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Rub the seasoning mix onto both sides of the chicken thighs.
Heat 1 Tbsp cooking oil in a deep skillet over medium heat. Once hot, swirl to coat the skillet, then add the chicken thighs. Brown the chicken for a few minutes on each side, but don’t worry about cooking it through at this point.
Remove the browned chicken and set it aside on a clean plate. Reduce the heat to medium-low, add the remaining 1 Tbsp oil, then sauté the diced onion in the skillet for about 5 minutes, until softened. Stir occasionally to dissolve the browned bits from the pan with the onion’s moisture.
Add the uncooked rice and sauté for 1-2 minutes to lightly toast the rice.
Pour in the vegetable broth, stirring briefly to loosen any remaining bits stuck to the skillet.
Return the chicken to the skillet, placing it on top of the rice. Cover with a lid and raise the heat to medium-high, bringing the broth to a boil.
Once boiling, reduce the heat to low and let it simmer for 20 minutes without lifting the lid or stirring.
After 20 minutes, turn off the heat and let the dish rest, covered, for an additional 5 minutes.
Remove the lid, fluff the rice around the chicken, garnish with parsley if desired, and serve!
