Cooking Instructions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Push the onions and garlic to the side of the pot and place the chicken thighs skin-side down in the center. Season the chicken with paprika, salt, and black pepper. Sear the chicken for 4-5 minutes on each side, until golden brown.

Once the chicken is browned, add the rice to the pot and stir to combine with the onion and garlic mixture.

Pour in the chicken broth and bring to a gentle boil.

Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

After 20 minutes, add the mixed vegetables on top of the rice without stirring. Cover the pot again and cook for an additional 5-7 minutes, until the vegetables are heated through and the chicken is cooked to an internal temperature of 165°F.

Once cooked, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and serve the chicken and rice garnished with fresh parsley, if desired.

Extra Tips:

When making One Pot Chicken and Rice, feel free to customize the vegetables based on what's in season or what you have on hand. Additionally, this dish is a hearty and delicious meal that combines rich, flavorful rice with seasoned chicken, making it perfect for weeknight dinners.

You can also use boneless chicken thighs for quicker cooking. For added flavor, consider marinating the chicken in your favorite spices or sauces before cooking.

Finally, if you have leftovers, this dish reheats well and can be enjoyed for lunch the next day!