Chicken Thighs in Rice

Instructions:

Prepare the chicken thighs: Season the chicken thighs with salt, pepper, and paprika.
Brown: Heat the olive oil in a pan over medium heat. Brown the chicken thighs on all sides until golden brown. Remove them from the pan and set aside.
Saute the vegetables: In the same pan, sauté the chopped onion and garlic until softened. Then add the diced bell pepper pieces and sauté for another 2-3 minutes.
Add the rice: Add the long-grain rice to the pan and toast briefly until lightly browned.
Liquids and seasonings: Add the chopped tomatoes, chicken broth, paprika, oregano, salt, and pepper. Stir well.
Return the chicken thighs: Return the seared chicken thighs to the pan. Make sure they are partially covered in the rice mixture.
Let it simmer: Reduce the heat to low, cover the pan, and simmer for about 25-30 minutes, or until the rice is cooked and the chicken is piping hot.
Serve: Once cooked, remove the pan from the heat and let it rest for about 5 minutes. Then stir gently and serve the chicken thighs with the rice mixture on plates.
This dish is not only delicious but also easy to prepare. You can garnish it with fresh herbs if you like and serve it with a green salad or steamed vegetables. Enjoy!