Cypriot Chicken and Rice with Paprika

Method

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
2. Add chicken thighs and cook until browned on both sides. Sprinkle with paprika, salt, and pepper.
3. Stir in rice, chicken broth, and remaining ingredients. Bring to a boil.
4. Reduce heat, cover, and simmer for 20-25 minutes, or until rice is cooked and chicken is tender.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.