One- Pan Chicken and Rice is very flavorful and a good spin to a childhood classic. Great for meal preps, family dinners or weekly rotation meals with minimal dishes.
1 In a medium bowl, add bone in chicken thighs and season with, grapeseed oil, roasted garlic powder, oregano, salt, smoked paprika. Massage in and let marinate for 30-60 minutes.
2 In a large nonstick pan on medium heat, drizzle in grapeseed oil. Once your oil is hot, place in your chicken thighs (skin side down) and cook for 3-5 minutes on each side. Place your chicken thighs in a sheet pan to rest. Reduce heat to medium low. Drain some of your oil, leaving enough to coat the bottom of our pan.
3 Add in, diced peppers, diced onions and minced garlic. Let vegetables cook for 3-5 minutes and season with chicken bouillon & sazon. Once well mixed add long grained rice. Toast off for 2 minutes and fill pan up with chicken broth.
5 Add in chicken thighs and thyme sprigs. Cover with a lid, increase heat to medium high and bring to a boil. Once boiling reduce heat to low and let simmer for 20-25 minutes covered.
6 Once Chicken & Rice is done, let sit off heat for 5 minutes. Remove chicken thighs and mix rice well. Add back in chicken thighs, garnish with parsley.
