Grandmas Classic Chicken and Rice

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. Sear chicken thighs (skin-side down) in an oven-safe skillet over medium-high heat until golden brown (about 5 minutes per side). Set aside.
3. Sauté diced onion and garlic in the same skillet until soft (about 5 minutes).
4. Add rice and stir to coat.
5. Pour in chicken broth; season with thyme, paprika, salt, and pepper. Stir.
6. Return chicken to the skillet (skin-side up).
7. Cover and bake for 40-45 minutes, or until chicken is cooked through and rice is tender.
8. Rest for a few minutes before serving.
9. Garnish with parsley (optional) and enjoy!

Pro Tip: Searing the chicken separately enhances the flavor!

Expert Tips for Success

• Bone-in, skin-on chicken thighs are best for flavor and moisture.
• Don’t skip sautéing the onion and garlic – it builds flavor!
• Use a 1:2 rice-to-broth ratio for perfect rice.
• Add fresh rosemary or sage for extra herbiness.
• Leftovers last up to 3 days in the fridge.

Variations and Substitutions

Add diced carrots or peas! Use gluten-free broth if needed. Boneless, skinless chicken breasts work too (adjust cooking time).

Serving Suggestions

• Steamed vegetables
• Green salad
• Crusty bread
• Refreshing beverage

FAQs

Q: Can I use brown rice? A: Yes, but it takes longer – adjust cooking time and liquid.

Q: Can I use a slow cooker? A: Yes! Follow steps 1-6, then slow cook on low for 6-8 hours or high for 3-4 hours.

Q: Can I freeze leftovers? A: Yes, for up to 3 months. Thaw overnight before reheating.

Final Thoughts

This isn’t just a recipe; it’s a taste of home. Enjoy the comforting flavors and create your own family memories!