Chicken and Garlic Rice

Ingredients

  • 1 tsp sea salt flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • 1 tsp dried thyme
  • 1/2 tsp cracked black pepper
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 5 boneless chicken thighs (skin on or off, skin-on pictured) (see note 1)
  • 1/4 cup (60 ml) water
  • 1 onion, finely diced
  • 1 tsp freshly minced garlic
  • 1 cup (200 g) jasmine rice
  • 1 1/2 cups (375 ml) chicken stock
  • Fresh thyme sprigs, to garnish (optional)

Instructions

  • Combine the sea salt flakes, onion powder, garlic powder, paprika, thyme, pepper and olive oil in a shallow bowl. Add the chicken and use tongs or your hands to ensure it is evenly coated in the marinade.

  • Heat a large, deep, heavy-based pan over medium–high heat. Cook the chicken for 6–8 minutes, turning once halfway through, until golden. Remove the chicken from the pan and set aside on a plate. Spoon out any excess fat from the pan (especially if you used skin-on chicken), if desired – although this is not essential, as the fat = extra flavour!

  • Add the water to deglaze the pan and use a spoon to scrape up any bits stuck to the bottom of the pan.

  • To the same pan, add the onion and garlic. Cook, stirring, for 1–2 minutes until fragrant. Add the rice and stock to the pan, stir and bring to a simmer. Once simmering, reduce the heat to low and return the chicken to the pan (skin-side up if using skin-on chicken thighs).

  • Cover and cook for 15 minutes.

  • Once the chicken and rice are cooked, remove the pan from the heat and allow it to stand for 10 minutes, covered.

  • Serve sprinkled with fresh thyme, if using, and a side of mixed leaf salad.