Ingredients:

• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp black pepper
• 1.25 lbs boneless, skinless chicken thighs (4-5 pieces)
• 2 Tbsp cooking oil, divided
• 1 yellow onion, diced
• 1 cup long-grain white rice (uncooked)
• 1 ¾ cups vegetable broth
• 1 Tbsp chopped parsley (optional, for garnish)

Instructions:

1. Prepare the seasoning: In a small bowl, mix the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Coat both sides of the chicken thighs evenly with this spice blend.
2. Sear the chicken: Heat 1 Tbsp of cooking oil in a deep skillet over medium heat. Once hot, add the chicken thighs and sear for a few minutes on each side until browned. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside.
3. Sauté the onion: Reduce the heat to medium-low and add the remaining 1 Tbsp of oil to the skillet. Stir in the diced onion and cook for about 5 minutes, until softened. As the onion cooks, stir occasionally to help loosen any browned bits from the bottom of the skillet.
4. Toast the rice: Add the uncooked rice to the skillet, stirring for 1-2 minutes to lightly toast it.
5. Add the broth: Pour in the vegetable broth and stir to fully deglaze the pan, making sure any flavorful bits are incorporated.
6. Simmer the dish: Place the browned chicken thighs on top of the rice. Cover the skillet with a lid and increase the heat to medium-high until the broth reaches a boil.
7. Cook and rest: Once boiling, reduce the heat to low and let the dish simmer (without removing the lid or stirring) for 20 minutes. Afterward, turn off the heat and let it rest for another 5 minutes, still covered.
8. Serve and enjoy: Remove the lid, gently fluff the rice, and garnish with chopped parsley if desired. Serve hot and enjoy your one-pot meal!

Nutrition