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I'm going to show you how to make a simple but delicious chicken and rice.

It's a great weeknight meal.

First, you'll need some chicken thighs.

I'm using boneless, skinless thighs.

Season them with salt, pepper, and paprika.

Heat some olive oil in a large skillet over medium-high heat.

Sear the chicken for about 3-4 minutes per side.

You want a nice golden-brown crust.

Remove the chicken from the skillet and set it aside.

In the same skillet, add some chopped onion and garlic.

Sauté until softened, about 5 minutes.

Next, add one cup of uncooked long-grain white rice to the skillet.

Stir it around for a minute or two to toast it slightly.

Pour in two cups of chicken broth and bring it to a simmer.

Return the chicken to the skillet, nestling it into the rice.

Cover the skillet, reduce heat to low, and cook for 20 minutes.

Do not lift the lid during this time.

After 20 minutes, turn off the heat and let it rest for 5 minutes.

Fluff the rice with a fork and serve immediately.

Garnish with fresh parsley if desired.

Enjoy this comforting and easy meal.