Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 cup long grain rice
- Salt and pepper, to taste
- 1 3/4 cups chicken broth
- Fresh parsley, for serving
Instructions
- In a small bowl, mix oregano, smoked paprika, cumin, onion powder, salt, and pepper. Sprinkle over chicken thighs, coating both sides.
- Heat 1 tablespoon olive oil in a large shallow casserole dish or skillet over medium heat. Add chicken in a single layer and cook until browned, about 4 minutes per side. Remove chicken to a plate.
- Add remaining 1 tablespoon olive oil. Sauté onion and carrot until soft, about 3-4 minutes. Add garlic and cook 1 more minute.
- Add rice and stir 2-3 minutes to coat. Pour in chicken broth, season with salt and pepper, and bring to a boil.
- Return chicken thighs to the pan, arranging in a single layer. Cover and cook over medium-low heat for 15 minutes. Turn off heat and let sit covered for 10 minutes.
- Serve topped with fresh parsley and additional salt if needed.
Notes
- Use boneless, skinless chicken thighs for even cooking and tenderness.
- For extra flavor, add a pinch of smoked paprika or cayenne to the rice while cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One-Pan Cooking
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
