One-Pan Mediterranean Chicken and Rice with Diced Tomatoes

1.Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.

2.Season the chicken pieces with half of the salt and pepper, then sear in the pan until golden brown on all sides, about 5-6 minutes. Remove chicken and set aside.

3.In the same pan, sauté the diced onion for 3 minutes until translucent, then add the garlic and cook for another 30 seconds until fragrant.

4.Stir in the dry rice and toast it for 2 minutes, ensuring the grains are coated in the oil and onion mixture.

5.Add the diced tomatoes, chicken broth, oregano, paprika, and the remaining salt and pepper. Stir well to combine and scrape any browned bits from the bottom of the pan.

6.Return the chicken and any accumulated juices to the pan. Bring the liquid to a boil.

7.Reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes until the rice is tender and the liquid is fully absorbed.

8.Remove from heat and let the dish sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with fresh parsley before serving.