One-Pot Chicken and Rice

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried thyme
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season chicken thighs with salt, pepper, paprika, and thyme.
2. In a large pot, brown chicken thighs on both sides. Remove and set aside.
3. In the same pot, sauté onion and garlic until soft.
4. Add rice and cook for 2 minutes, stirring frequently.
5. Pour in chicken broth and bring to a boil.
6. Return chicken thighs to the pot, cover, and reduce heat to low.
7. Cook for 25-30 minutes until the rice is tender and chicken is cooked through.
8. Stir in frozen peas, cook for another 5 minutes.
9. Garnish with fresh parsley and serve.