By jazzlynn schrader
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt, pepper, and paprika on both sides.
Heat 2 tablespoons of olive oil in a large oven-safe pot over medium-high heat.
Add the chicken thighs, skin side down, and sear until golden brown, about 5 minutes each side. Remove from the pot and set aside.
In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
Stir in the rice, coating it with the oil and onion mixture. Cook for 1 minute.
Pour in the chicken broth and bring to a simmer. Season with a little more salt and pepper to taste.
Add the seared chicken thighs back into the pot, placing them on top of the rice. Scatter the peas around the chicken.
Cover the pot with a tight-fitting lid or aluminum foil and transfer to the preheated oven.
Bake for 25-30 minutes, or until the rice is tender and the chicken is cooked through with an internal temperature of 165°F (74°C).
Remove from the oven, let it rest for a few minutes, and then fluff the rice with a fork before serving.
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This Dinner One-Pot Meals Comfort Food recipe is ready in 45 minutes and features chicken thighs, white rice, chicken broth and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt, pepper, and paprika on both sides.
Heat 2 tablespoons of olive oil in a large oven-safe pot over medium-high heat.
Add the chicken thighs, skin side down, and sear until golden brown, about 5 minutes each side. Remove from the pot and set aside.
In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
Stir in the rice, coating it with the oil and onion mixture. Cook for 1 minute.
Pour in the chicken broth and bring to a simmer. Season with a little more salt and pepper to taste.
Add the seared chicken thighs back into the pot, placing them on top of the rice. Scatter the peas around the chicken.
Cover the pot with a tight-fitting lid or aluminum foil and transfer to the preheated oven.
Bake for 25-30 minutes, or until the rice is tender and the chicken is cooked through with an internal temperature of 165°F (74°C).
Remove from the oven, let it rest for a few minutes, and then fluff the rice with a fork before serving.
Calories per Serving: 550
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