Simple One-Pan Chicken and Rice by Camcancoook

Ingredients

• 1.5 lb bone-in chicken thighs
• 1 tbsp salt
• 1 tsp white pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tbsp lemon pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 2 tbsp avocado oil
• 0.5 onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 cup long grain parboiled rice, washed
• 2 cup chicken stock
• 0.5 cup water
• 1 tsp paprika
• 3 bay leaves

Instructions

1. Season the chicken thighs thoroughly with salt, white pepper, thyme, oregano, lemon pepper, smoked paprika, garlic powder, onion powder, and chili powder.
2. Heat avocado oil in a large pan over medium heat and sear chicken thighs until a golden crust forms, then remove chicken and set aside.
3. Add diced onion, bell pepper, and celery to the same pan, scraping up the browned bits from the bottom, and sauté until translucent.
4. Stir in minced garlic and washed rice, sprinkling with additional paprika; toast the rice for 2-3 minutes.
5. Pour in chicken stock and water, add bay leaves, and bring to a light boil
6. Place the seared chicken back into the pan, cover with a lid, and turn heat to the lowest setting.
7. Cook for 25 minutes, then turn off the heat and let the pan steam, undisturbed, for another 10 minutes before serving.