One Pot Chicken and Rice

In a large bowl, combine chicken thighs with soy sauce, oyster sauce, black pepper, paprika, chili powder, garlic powder, oregano, and 1 tablespoon of oil. Massage well to coat and set aside to marinate.

Heat the remaining 2 tablespoons of oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Pan-fry the chicken for 3 minutes on each side until golden brown.

Remove the chicken from the pan and set aside.

In the same pan, add the diced onion, tomato, and minced garlic. Sauté for 3-4 minutes until the vegetables have softened.

Add the rice to the pan and stir for about a minute to toast it lightly and coat it in the pan drippings.

Stir in the tomato paste, soy sauce, and ketchup, mixing well to combine with the rice.

Return the seared chicken to the pan, placing it on top of the rice mixture.

Pour in the chicken stock. Bring the liquid to a simmer.

Cover the pan with a lid, reduce the heat to low, and let it cook for 25 minutes, or until the rice is cooked and the liquid is absorbed.

Garnish with fresh cilantro before serving.