4 bone-in chicken thighs
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
1 tsp cayenne pepper
1 tsp smoked paprika
¼ cup canola oil
1 cup rice
2 cups chicken stock
½ onion - diced
1 red bell pepper - chopped
1 tsp dried thyme
¾ tsp salt
Marinate the chicken with the seasoning mix and let it infuse for at least 1 hour in the refrigerator.
With the skillet at medium heat, introduce oil, transitioning to medium-high for cooking the thighs for 6 minutes on each side. Note that they will not be completely cooked at this stage. Remove them from the pan momentarily.
Sauté onion and bell pepper until their flavors intermingle and soften, about 5 minutes.
Introduce thyme and salt, stirring them into the mixture.
Pour in the chicken stock and stir and then add the rice.
Place the chicken thighs on top of the rice.
Cover and simmer on medium low for about 20 minutes or until the rice has absorbed the liquid.
Turn off the heat and allow to rest for 10 minutes.
Serve and enjoy!
Keywords: one pot chicken and rice