Ingredients
Equipment
Method
- In a pot, heat oil over medium heat and brown the chicken thighs on both sides.
- Add minced garlic, paprika, lemon juice, onion, and bell pepper; sauté until the vegetables are softened.
- Stir in the rice and chicken broth; bring to a boil.
- Cover and reduce heat; simmer until the rice and chicken are cooked through.
- Fluff the rice with a fork, garnish with fresh parsley, and serve with lemon wedges.
Nutrition
Notes
Customization options include replacing chicken thighs with breasts or adding chorizo for extra flavor. This dish is great for meal prep and can be stored in the fridge for up to three days.