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1. Combine the paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper and salt in a small bowl. Pat the chicken thighs dry, cut into bite-size pieces and toss with the spice mix until evenly coated.
0.8 lb Boneless skinless chicken thighs,
2 tsp Paprika,
1 tsp Garlic powder,
1 tsp Onion powder,
0.5 tsp Dried oregano,
0.5 tsp Dried thyme,
0.5 tsp Cayenne pepper,
0.5 tsp Black pepper,
1 tsp Salt
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2. Finely dice the onion and cut the carrots into small dice, keeping the pieces uniform so they cook evenly.
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3. Heat the vegetable oil in a large lidded skillet over medium-high heat. Sear the chicken for 5 to 6 minutes, stirring occasionally, until browned and cooked through, then remove to a plate.
0.8 lb Boneless skinless chicken thighs,
2 tbsp Vegetable oil
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4. In the same skillet, cook the onion and carrots over medium heat for 4 minutes until softened, scraping up the browned bits. Stir in the crushed tomatoes and rice and cook for 1 minute to toast the rice.
0.8 cup Long-grain white rice,
1 piece Onion,
2 piece Carrots,
0.5 cup Crushed tomatoes
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5. Pour in the water and bring to a boil. Reduce the heat to low, cover tightly and simmer for 15 minutes without lifting the lid.
1.5 cup Water
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6. Scatter the frozen broccoli over the rice, return the chicken to the pan, cover and cook 5 more minutes until the rice is tender and the broccoli is hot. Remove from the heat and let steam, covered, for 5 minutes.
0.8 lb Boneless skinless chicken thighs,
2 cup Frozen broccoli
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7. Fluff the rice with a fork, divide between two bowls and top with sliced jalapeño and a splash of hot sauce.
1 piece Jalapeño, sliced,
1 tsp Hot sauce
