Ingredients

• 4 chicken thighs
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 cloves of garlic, minced
• 1 cup basmati rice
• 2 cups chicken broth
• 1 can diced tomatoes
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the chicken thighs with salt, pepper, smoked paprika, and cayenne pepper.
3. In a large oven-safe skillet, sear the chicken thighs on both sides until browned. Remove from the skillet and set aside.
4. In the same skillet, sauté the bell peppers, onion, and garlic until softened.
5. Add the rice, chicken broth, diced tomatoes, oregano, thyme, and salt. Stir to combine.
6. Place the chicken thighs on top of the rice mixture.
7. Cover the skillet with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
8. Garnish with chopped parsley before serving.