Ingredients:

  • 1.2 kg (2.5 lbs) Boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
  • 1 tbsp Olive oil, divided (13.5 g)
  • 1 large yellow onion, diced (300 g)
  • 3 cloves garlic, minced (15 g)
  • 1.5 cups Long-Grain White Rice, uncooked (277.5 g)
  • 2.25 cups Low-Sodium Chicken Broth (540 g)
  • 1 tsp Smoked Paprika (2.3 g)
  • 1/2 tsp Dried Thyme (0.5 g)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper (1.2 g)
  • 1 tbsp Fresh Parsley, chopped (3.8 g)

Instructions:

  1. Cut the chicken into 1-inch pieces. Toss the chicken with half the olive oil, salt, pepper, and smoked paprika. Heat the remaining olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken pieces until deeply golden brown (about 5 minutes). Remove the chicken and set aside, leaving the rendered fat and browned bits (fonds) in the pot.
  2. Reduce the heat to medium. Add the diced onion to the pot and cook until softened and translucent, about 4 minutes. Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  3. Stir in the long-grain white rice until well coated. Pour in the chicken broth and bring the mixture to a rapid boil, scraping up any browned bits from the bottom of the pot to incorporate the flavor foundation.
  4. Return the reserved chicken pieces (and any accumulated juices) to the pot. Reduce the heat immediately to low, cover tightly with a lid, and simmer undisturbed for 18 minutes.
  5. Remove the pot completely from the heat and let stand, still covered, for 10 minutes. This resting period allows the steam to finish cooking the rice perfectly. Fluff the rice gently with a fork, garnish with chopped parsley, and serve immediately.