Directions:
This is one of my favorite pinned recipes from Pinterest. Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and paprika.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside. Lightly cover with foil.
Melt the butter over medium heat in the same pan. Add the onion and sauté for 3 minutes until softened, but not browned. Add the minced garlic and sauté for 1-2 minutes. Stir in the rice. Lightly toast the rice for about a minute.
Pour in the chicken broth into the skillet. Stir to deglaze the pan and scrape up the flavorful brown bits. Stir in the onion powder, garlic powder, and minced parsley.
Nestle the seared chicken thighs back into the pan. Bring the mixture to a gentle boil, then reduce the heat to low.
Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
Remove the skillet from heat and allow the dish to rest for a few minutes. Sprinkle with fresh parsley and serve.
**note, I took the liberty to add peas.
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