Ingredients
- chicken thighs
- olive oil
- paprika
- onion powder
- jasmine rice
- chicken broth
- heavy cream
- garlic cloves
- fresh thyme
- fresh parsley (for garnish)
Instructions
- Season chicken thighs with salt, pepper, paprika, and onion powder. Let rest for 15 minutes.
- Heat olive oil in an oven-safe skillet and sear chicken thighs skin-side down until golden brown (5-6 minutes). Flip and cook for an additional 3 minutes; set aside.
- In the same skillet, sauté minced garlic until fragrant, then add jasmine rice and stir to coat in drippings. Pour in chicken broth and simmer gently.
- Stir in heavy cream and fresh thyme, then nestle chicken back into the skillet skin-side up. Cover and simmer for 20 minutes until rice is tender.
- Allow to rest for 5 minutes before serving, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken thigh with rice (200g)
- Calories: 470
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg