The local organic foods market here posted an interesting looking recipe from Buzzfeed on Facebook today and I figured I’d try it out! I love absentmindedly browsing Buzzfeed but have never tried one of their recipes before. Wasn’t particularly feeling confident it would work… but it turned out great! I used mostly the same ingredients but changed all of their measurements.
The original recipe said 5 thighs feeds 5 people but pretty sure I would still be hungry after that! I’ll say this would feed 2-4.
6-8 skin on, bone in chicken thighs / 2 tbsp paprika (preferably a good Hungarian paprika!) / 1 tbsp dried parsley / 1 and 1/2 tsp salt / 1 and 1/2 tsp cracked black pepper / ~ 1 tbsp olive oil / 1/2 yellow onion / 4 cloves garlic / 1 cup rice (right now we really like this sprouted rice & quinoa blend that you can pick up from Costco) / 1 and 3/4 cup low-sodium / no salt added chicken broth (you’ll need to adjust the amount of broth depending on what kind of rice you are using! just use however much liquid the package says to for 1 cup) / optional extra pinch or two of salt for the rice
Preheat the oven to 400 and in a large mixing bowl, toss the chicken together with the paprika, parsley, salt and pepper.
Set a dutch oven or other oven-proof pot on the stove at medium to medium-high heat. Add the olive oil and when that’s heated up, place the chicken thighs in skin side down and let them brown up for about 5 minutes. In the meantime, dice up your onion and mince the garlic. Flip the thighs over and let the other sides cook for another 5 minutes and then remove from the dutch oven. Add the onion and garlic to the dutch oven and cook until the onions have softened up a bit.
Stir in the rice, chicken broth and if you want, extra salt, to the onions and garlic and let it come to a boil. Then place the chicken thighs back in on top of the rice, pop the lid on and slide the whole thing into the oven.
Now you just have to be patient and let it bake away for about 35 minutes. Then dig in!