Savory Chicken Thighs with Vegetable Rice Medley

This comforting dish features tender chicken thighs simmered in a flavorful vegetable soup, served over instant rice for a quick and satisfying meal. The addition of herbs and spices elevates the traditional elements while keeping the flavors harmonious and appealing. This recipe is perfect for busy weeknights and is budget-friendly.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 can of vegetable soup (about 15 oz)
• 1 cup instant rice
• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Season the chicken thighs with salt, pepper, garlic powder, onion powder, and paprika.
2. Add the chicken thighs to the skillet, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes.
3. Pour the can of vegetable soup over the chicken thighs, cover, and reduce the heat to low. Let it simmer for 25-30 minutes, or until the chicken is cooked through and tender.
4. While the chicken is cooking, prepare the instant rice according to package instructions using 1 cup of water.
5. Once the chicken is done, serve it over the cooked rice, spooning the vegetable soup mixture over the top.
6. Garnish with fresh parsley before serving.