Paprika Chicken && Rice Prepare
Ingredients
5 chicken thighs
1 teaspoon salt, also more to taste
1 teaspoon pepper, additionally more to taste
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ container ruddy onion, diced
1 glass long grain rice
1 ½ mugs chicken broth
Preparation
Preheat broiler to 400˚F (200˚C).
In a huge bowl, equally season chicken thighs with salt, pepper, paprika, and parsley.
On tall, warm olive oil in a oven-proof pot and put chicken thighs, skin-side down, within the hot oil. Cook 5-6 minutes or the thighs create brown fresh skin and flip over.
Cook an extra 5-6 minutes to brown the other side and expel from the pot.
Add the garlic and onions to the pot, and cook until the onions are transparent.
Pour within the rice and chicken broth to the pot and season with salt and pepper. Mix well, bringing to a boil.
Add the chicken thighs back into the pot, skin-side up, on best of the rice, bring back to a bubble and cover with a lid.
Bake for 35-40 minutes, or until the rice is completely cooked.
NOTE: For a fresh skin, evacuate chicken thighs and broil.
