Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup cream or evaporated milk
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt, pepper, and paprika. Brown chicken on both sides until golden, about 5 minutes per side. Remove and set aside.
- In the same skillet, add chopped onion and garlic. Sauté until fragrant and translucent.
- Add chicken broth and bring to a simmer, scraping up browned bits from the pan.
- Return chicken to skillet, cover, and simmer on low for 25 minutes until cooked through.
- Meanwhile, cook rice according to package instructions.
- Stir cream into the skillet with chicken, simmer until gravy thickens slightly.
- Serve chicken over rice, spoon gravy on top, and garnish with fresh parsley.
Notes
- For extra flavor, add chopped mushrooms or bell peppers.
- Adjust seasoning with additional herbs or spices as desired.
- Use skinless chicken breasts for a leaner version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg