One-Pot Chicken and Rice

Ingredients:

• 2 tablespoons olive oil
• 4 boneless, skinless chicken thighs
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Season the chicken thighs with salt, pepper, and paprika. Brown the chicken on both sides for about 5 minutes per side. Remove from the pan and set aside.
2. In the same pan, add the chopped onion and garlic. Sauté until softened, about 3 minutes.
3. Add the rice, cumin, and a pinch of salt, stirring to coat the rice with the oil and spices.
4. Pour in the chicken broth and bring it to a simmer.
5. Place the browned chicken thighs back into the pan, cover, and reduce the heat to low. Cook for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
6. Garnish with fresh parsley if desired, and serve hot.

Enjoy your delicious and easy dinner!