Ingredients
Scale
- 4 bone-in chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt, pepper, and paprika. Brown the chicken on both sides until golden, about 5 minutes per side. Remove and set aside.
- Add diced onion and garlic to the skillet, cooking until soft and fragrant. Stir in rice and cook for 2 minutes.
- Pour in chicken broth and bring to a simmer. Return chicken to the skillet, spooning some sauce over the top. Cover and cook on low for 25 minutes.
- Remove from heat, stir in heavy cream, and top with chopped parsley. Serve hot.
Notes
- Feel free to add vegetables like peas or carrots for extra nutrition.
- You can substitute chicken breasts for thighs if preferred.
- Make sure to cover the skillet while simmering for tender, flavorful chicken.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg