Ingredients:

• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1.25 lbs boneless, skinless chicken thighs (about 4-5 thighs)
• 2 Tbsp cooking oil, divided
• 1 yellow onion, diced
• 1 cup long-grain white rice (uncooked)
• 1.75 cups vegetable broth
• 1 Tbsp chopped parsley (optional, for garnish)

Instructions:

1. In a small bowl, mix together paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over both sides of the chicken thighs.
2. Heat 1 Tbsp of cooking oil in a deep skillet over medium heat. Once hot, add the chicken thighs and cook them for 2-3 minutes on each side, or until golden brown. The chicken doesn't need to be fully cooked at this point. Remove the chicken from the skillet and set it aside on a plate.
3. Reduce the heat to medium-low and add the remaining 1 Tbsp of oil to the skillet. Add the diced onion and sauté for about 5 minutes, or until softened. Stir occasionally, letting the moisture from the onion lift any browned bits from the bottom of the skillet.
4. Add the uncooked rice to the skillet and sauté for 1-2 minutes to lightly toast the rice.
5. Pour the vegetable broth into the skillet, stirring to dissolve any remaining bits stuck to the bottom of the pan.
6. Return the chicken thighs to the skillet, placing them on top of the rice. Cover the skillet with a lid, increase the heat to medium-high, and bring the broth to a boil.
7. Once it reaches a boil, reduce the heat to low and simmer for 20 minutes, keeping the lid on and avoiding stirring. After 20 minutes, turn off the heat and let it rest for an additional 5 minutes with the lid on.
8. After resting, remove the lid and fluff the rice with a fork. Garnish with chopped parsley if desired, and serve.