Dairy-Free Argentine Chicken and Rice

Ingredients

• about 680 g Chicken Thighs
• 1 cup Long Grain Rice
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Red Bell Pepper
• 2 cups Chicken Broth
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season chicken thighs with smoked paprika, oregano, salt, and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs on both sides and set aside.
3. 3In the same skillet, sauté chopped onion and red bell pepper until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
4. 4Add rice to the skillet and toast for 1-2 minutes, stirring constantly.
5. 5Pour in chicken broth and bring to a boil. Reduce heat to low, return chicken thighs to the skillet, cover, and simmer for 20-25 minutes, or until rice is cooked and chicken is cooked through.
6. 6Garnish with fresh parsley and serve.

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