One-Pot Chicken and Rice
One-Pot Chicken and Rice
Ingredients
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Instructions
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Marinate the chicken thighs with salt, black pepper, paprika, garlic powder, onion powder, and olive oil. Mix well and set aside.
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Slice the onion and chop the parsley for later use.
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Heat olive oil in a large pan. Sear the chicken thighs for about 5 minutes on each side until golden brown. Remove from the pan and set aside.
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In the same pan, add tomato paste, minced garlic, and sliced onions. Sprinkle with a pinch of sumac for extra flavor and sauté until fragrant.
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Add the rice to the pan, stirring to coat it with the tomato mixture.
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Pour in chicken stock, season with salt and paprika, and stir well.
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Return the seared chicken to the pan, arranging it on top of the rice. Cover and cook on low heat until the rice absorbs the stock and the chicken is cooked through.
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For the sauce, heat olive oil in a small pan and sauté minced garlic. Add heavy cream, season with salt and pepper, and simmer until thickened.
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Once the rice and chicken are done, drizzle the creamy sauce over the dish.
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Garnish with chopped parsley and serve hot.
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