One Pot Chicken and Rice

Instructions

1. 1
   Pat chicken thighs dry and season both sides with 1 tsp salt, pepper, and paprika.
2. 2
   Heat olive oil in a large skillet or Dutch oven over medium-high. Sear chicken 2-3 minutes per side until golden. Remove and set aside.
3. 3
   Add chopped onion to the pot and cook 3 minutes until soft. Stir in garlic, cooking 30 seconds.
4. 4
   Add rinsed rice, thyme, oregano, and bay leaf. Toast 1-2 minutes with the onions and garlic.
5. 5
   Pour in chicken broth and add frozen mixed vegetables. Stir well, scraping any flavorful bits from the pan.
6. 6
   Return chicken to the pot, nestling into the rice. Bring to a simmer, cover, and reduce heat to low.
7. 7
   Cook covered 20-22 minutes, until rice is tender and chicken is cooked through.
8. 8
   Turn off heat and let rest, covered, 5-7 minutes. Remove bay leaf, fluff rice, and sprinkle with chopped parsley before serving.