One-Pan Chicken and Rice

The recipe

Instructions

1. 1
   Pat the chicken thighs dry, season with salt, pepper and paprika. Heat the oil in a deep ovenproof pan and brown them skin-side down for 6 minutes, then turn and cook 3 more. Lift out.
2. 2
   In the same pan, soften the chopped onion for 5 minutes in the chicken fat. Add the garlic and oregano for 1 minute.
3. 3
   Stir in the rice so each grain coats with the oil. Pour in the hot stock and bring to a boil.
4. 4
   Nestle the chicken back in skin-side up, squeeze over half the lemon, and cover. Simmer on a low heat for 20 minutes, then rest off the heat for 5.
5. 5
   Squeeze over the remaining lemon, fluff the rice and serve straight from the pan.

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