Paprika Chicken with One-Pot Rice

Instructions:
Step 1: Preheat oven to 375°F (190°C). Pat chicken thighs dry and season both sides with paprika, garlic powder, onion powder, salt, and pepper.

Step 2: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear chicken thighs skin-side down until browned, about 4–5 minutes. Flip and cook for another 2–3 minutes. Remove and set aside.

Step 3: In the same skillet, add diced onion and sauté for 2–3 minutes until soft. Add garlic and cook for 30 seconds.

Step 4: Stir in rice and toast for 1–2 minutes. Pour in chicken broth and stir to combine. Nestle the seared chicken thighs on top of the rice.

Step 5: Cover the skillet with a lid or foil and bake for 35–40 minutes, or until the rice is tender and chicken is cooked through.

Step 6: Remove from oven, uncover, and let rest for 5 minutes. Garnish with fresh parsley before serving.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove with a splash of broth or water to keep the rice moist.