Chicken Thighs with Caramelized Onions & Rice

🍗 Chicken Thighs with Caramelized Onions & Rice

Mediterranean Comfort Dish

📝 Description

Tender, juicy chicken thighs are seasoned with warm Mediterranean spices, seared until golden, then nestled over fluffy rice with deeply caramelized onions. Everything cooks together so the rice absorbs the rich chicken juices and sweet onion flavor. Simple ingredients, big comfort—perfect for family dinners or meal prep.

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🛒 Ingredients (Serves 4)

For the Chicken

• 6 bone-in, skin-on chicken thighs

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp dried oregano or thyme

• 2 tbsp olive oil

For the Caramelized Onions

• 3 large onions, thinly sliced

• 1 tbsp olive oil

• ½ tsp sugar (optional, for deeper caramelization)

• Pinch of salt

For the Rice

• 1½ cups long-grain rice (basmati or jasmine work great)

• 3 cups chicken broth (hot)

• 2 cloves garlic, minced

• 1 bay leaf

• ½ tsp turmeric or saffron (optional, for color & aroma)

Optional Garnish

• Fresh parsley or dill

• Lemon wedges

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👩‍🍳 Instructions

1️⃣ Caramelize the Onions

1. Heat 1 tbsp olive oil in a wide pan over medium-low heat.

2. Add sliced onions and a pinch of salt.

3. Cook slowly for 20–25 minutes, stirring often, until deep golden and soft.

4. Add sugar if using, stir, then remove onions and set aside.

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2️⃣ Season & Sear the Chicken

1. Pat chicken thighs dry.

2. Season with salt, pepper, paprika, cumin, and oregano.

3. Heat 2 tbsp olive oil in the same pan over medium-high heat.

4. Sear chicken skin-side down for 4–5 minutes until golden.

5. Flip and cook 2 more minutes. Remove and set aside.

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3️⃣ Build the Rice Base

1. Lower heat to medium.

2. Add garlic, stir for 30 seconds.

3. Add rice and stir to coat in the pan juices.

4. Pour in hot chicken broth, add bay leaf and turmeric/saffron.

5. Stir gently and bring to a light simmer.

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4️⃣ Assemble & Cook

1. Spread caramelized onions evenly over the rice.

2. Place chicken thighs on top, skin-side up.

3. Cover tightly and cook on low for 20–25 minutes, until rice is tender and chicken is fully cooked.

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5️⃣ Rest & Serve

• Let rest 5 minutes off heat.

• Garnish with herbs and serve with lemon wedges.

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❓ Q & A

Q: Can I use boneless chicken thighs?
Yes! Reduce cooking time by about 5–7 minutes and keep an eye on the rice.

Q: Can I make this in the oven?
Absolutely. After assembling, cover and bake at 180°C / 350°F for 35–40 minutes.

Q: What rice works best?
Basmati is ideal for Mediterranean flavor, but jasmine or long-grain white rice also work well.

Q: Can I add vegetables?
Yes! Bell peppers, peas, spinach, or zucchini are great additions—stir them into the rice before adding chicken.

Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of broth.