5 Ingredient Chicken, Rice & Thyme Biryani

Takes 45 mins (prep time 10 mins) – Serves 4

A playful French-ish twist on the Indian classic. The epitome of food I love to make; fast, bold and easy.

- 4 bone-in skin-on chicken thighs
- 2 onions, thinly sliced
- 2 cups sodium-reduced chicken broth
- 1 cup basmati rice, rinsed
- 1 Tbsp finely chopped fresh thyme

Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate. 

Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.

Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving. Photo credit - Jodi Pudge.