Ingredients:
1 lb chicken thighs, bone-in and skin-on
1 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 cup long-grain white rice
1 can (14 oz) coconut milk
1 cup chicken broth
1 tsp dried thyme
1 tsp paprika
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Brown Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Brown the chicken thighs on both sides, then remove and set aside.
Sauté Veggies: In the same skillet, sauté the onion, bell pepper, and garlic until softened.
Add Rice and Spices: Stir in the rice, thyme, paprika, salt, and pepper. Cook for a minute to toast the rice.
Combine Ingredients: Pour in the coconut milk and chicken broth. Bring to a simmer.
Bake: Nestle the chicken thighs back
