duweywings
– 2 tbsp olive oil – 1 onion, chopped – 2 garlic cloves, minced – 1 cup long-grain rice – 2 cups chicken broth – 1 cup diced tomatoes – 1 tsp paprika – 1/2 tsp black pepper – 1 tsp salt – 4 bone-in, skin-on chicken thighs – Fresh parsley for garnish
Heat olive oil in a large pot over medium heat. Sauté onions until translucent, then add garlic.
Stir in rice, coating it in the oil and letting it toast for a minute. Add chicken broth, diced tomatoes, paprika, black pepper, and salt. Stir well.
Nestle the chicken thighs into the rice mixture, skin-side up. Cover the pot, reduce heat, and simmer for 30-35 minutes, until rice is tender.
Remove the lid and let the chicken crisp up for 5 minutes. Garnish with chopped parsley and serve hot.
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