Arroz de Frango (Portuguese Chicken and Rice)

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 1 14.5 oz can Diced tomatoes
• 3 cups Chicken broth
• 1.5 cups Long-grain rice
• 1 tsp Smoked paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat.
2. 2Season chicken thighs with salt, pepper, and smoked paprika.
3. 3Brown the chicken thighs on both sides and remove from the pot.
4. 4Add onion and garlic to the pot and cook until softened, about 5 minutes.
5. 5Stir in diced tomatoes and cook for another 2 minutes.
6. 6Add chicken broth and rice to the pot. Bring to a boil.
7. 7Return the chicken thighs to the pot, nestling them into the rice.
8. 8Reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender.
9. 9Garnish with fresh parsley before serving.

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