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Ingredients
– 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons all-purpose flour
– 2 tablespoons butter
Instructions
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
2. Add onion and garlic to skillet and cook until onion is translucent, about 3-4 minutes.
3. Add rice to skillet and cook for 1-2 minutes, stirring constantly.
4. Add chicken broth, thyme, paprika, salt, and pepper to skillet. Stir to combine.
5. Return chicken to skillet and bring mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25-30 minutes, or until rice is tender and liquid has been absorbed.
7. In a small bowl, whisk together flour and a splash of water until smooth. Stir flour mixture into skillet and cook for an additional 2-3 minutes, or until mixture has thickened.
8. Remove from heat and stir in butter until melted. Serve hot and enjoy!
Variations
– Add diced bell peppers or mushrooms to skillet with onion and garlic.
– Use chicken breast or tenders instead of thighs.
– Add a sprinkle of grated cheddar cheese on top of chicken and rice before serving