Garlic and Paprika Bulgarian Teriyaki Chicken and Rice

Method

1. Mix garlic and paprika into the butter.
2. Melt butter in a large pot over medium heat.
3. Add diced onion and sauté until soft, about 3 minutes.
4. Add minced garlic and cook for 1 minute.
5. Add chicken thighs and cook until browned, about 5 minutes.
6. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes.
7. Add rice and thyme, stir well, and cook until rice is tender, about 15 minutes.
8. In a small bowl, mix soy sauce and honey to create a teriyaki glaze.
9. Brush the glaze over the chicken and rice, then let rest for 5 minutes before serving.
10. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.