Spiced Chicken Thighs with Corn and Rice Pilaf

A flavorful one-pan meal featuring tender chicken thighs seasoned with aromatic spices, served over a fragrant corn and rice pilaf. Perfect for a comforting and satisfying dinner.

Steps

1. Season the chicken thigh with salt, pepper, paprika, cumin, and chili powder. 2. Heat olive oil in a medium skillet over medium heat. Add chicken thigh, skin side down, and cook until golden brown, about 5-6 minutes. Flip and cook for another 5 minutes. Remove chicken and set aside. 3. In the same skillet, add chopped onion and garlic; sauté until translucent, about 2-3 minutes. 4. Add rice and stir to coat with oil and onion mixture. 5. Stir in corn kernels, then pour in chicken broth. Bring to a boil. 6. Nestle the chicken thigh back into the skillet on top of the rice. 7. Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and chicken is cooked through. 8. Remove from heat and let it rest for 5 minutes before serving. 9. Garnish with fresh parsley or cilantro if desired and serve warm.

1 chicken thigh (skin-on, bone-in) 1/2 cup long-grain rice 1/2 cup corn kernels (fresh or frozen) 1/2 small onion, finely chopped 1 garlic clove, minced 1/2 tsp paprika 1/4 tsp cumin 1/4 tsp chili powder Salt and pepper to taste 1 tbsp olive oil 1 cup chicken broth or water Fresh parsley or cilantro for garnish (optional)