Made this countless times and it never gets old!….
Ingredients:
4 bone-in chicken thighs or breasts
1 cup long-grain white rice
2 cups chicken broth
1 small onion, diced
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Instructions:
Season the chicken with salt, black pepper, garlic powder, and paprika.
Melt the butter in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side until browned. Remove and set aside.
In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened.
Add the rice and stir for 1 to 2 minutes to lightly toast it.
Pour in the chicken broth and stir well. Return the chicken to the skillet, placing it on top of the rice.
Bring to a gentle boil, then reduce heat to low. Cover and cook for 20 to 25 minutes until the rice is tender and the chicken is fully cooked.
Let rest for 5 minutes before serving. Serve hot for a simple and comforting Southern-style meal.