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Heat up a skillet to medium high heat and then add your olive oil.
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In a small bowl, mix up your spices.
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Take half and rub all over your chicken thighs.
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Add the skillet and brown both sides (about 4 minutes per side).
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Take chicken out of skillet and set aside.
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Turn the heat to medium and add the onions.
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Saute for 10 minutes or until nice and browned. Try to scrape up the brown bits for the chicken if you can.
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Sprinkle 1 teaspoon of the remaining mixture on the onions and mix well and cook for 1 more minutes.
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Add your rice, broth and remaining spices in the pan and mix well.
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Bring to a boil and then nestle the chicken thighs on top, cover and lower to medium low heat.
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Cook for 30 minutes. Make sure your chicken is done.
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Let set for a few minutes and serve.