Tomato, Rice & Chicken Recipe : Chef Knows Best

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Season chicken thighs with paprika, cumin, salt, and pepper, then add to the pot.

Brown the chicken on both sides for about 5 minutes.

Stir in the diced tomatoes and cook for another 2 minutes.

Add the rice to the pot and stir to coat with the mixture.

Pour in the chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked and liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes.

Fluff the rice with a fork, add chopped parsley, and serve.

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