Ingredients

• 1½ cups uncooked basmati rice
• 6 chicken thighs
• 1½ tsp mixed herbs (substitute with Italian seasoning or herbs de Provence)
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 Tbsp olive oil
• 1 cup onion, chopped (any type of onion works)
• 1 Tbsp butter
• 3 cups low-sodium chicken stock
• Salt and pepper, to taste
• ½ cup green onions, to garnish (substitute with chives, parsley, or coriander)

Instructions

1. In a small bowl, combine the smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Rinse the rice under cold water until the water runs clear, then set aside.
2. Place the chicken thighs in a large bowl and add most of the seasoning mixture, keeping about 1 teaspoon aside for later. Toss until the chicken is evenly coated.
3. Heat the olive oil over medium-high heat. Carefully add the chicken thighs, skin side down, and sear for about 3 minutes per side until nicely golden. Transfer the chicken to a plate and set aside. If there is excess oil, blot some away with a kitchen towel.
4. In the same pot, sauté the chopped onions until soft and translucent. Add the butter and stir until melted. Add the rinsed rice and toast for 1–2 minutes, stirring so it doesn’t stick.
5. Pour in the chicken stock, add the reserved seasoning, and stir well. Scrape the bottom of the pot as you stir to release any browned bits and prevent sticking. Taste and adjust seasoning if needed.
6. Arrange the seared chicken thighs over the rice. Cover with a lid and cook over low-medium heat for 15–20 minutes, depending on the rice, until the liquid is absorbed and the rice is tender and fluffy.
7. Sprinkle with chopped green onions, cover, and let rest for 3 minutes. Fluff the rice with a fork, serve, and enjoy.

Notes

• If the top of the chicken looks dry at the end of cooking, don’t worry. Gently mix the chicken into the rice without breaking it, and it will regain a glossy, appetizing finish.
• When using a different variety of rice, adjust the cooking time and liquid as needed.