Step 1

Combine the sea salt flakes, onion powder, garlic powder, paprika, thyme, pepper and olive oil in a shallow bowl. Add the chicken and use tongs or your hands to ensure it is evenly coated in the marinade.

Step 2

Heat a large, deep, heavy-based pan over medium–high heat. Cook the chicken for 6–8 minutes, turning once halfway through, until golden. Remove the chicken from the pan and set aside on a plate. Spoon out any excess fat from the pan (especially if you used skin-on chicken), if desired – although this is not essential, as the fat = extra flavour!

Step 3

Add the water to deglaze the pan and use a spoon to scrape up any bits stuck to the bottom of the pan.

Step 4

To the same pan, add the onion and garlic. Cook, stirring, for 1–2 minutes until fragrant.

Step 5

Add the rice and stock to the pan, stir and bring to a simmer. Once simmering, reduce the heat to low and return the chicken to the pan (skin-side up if using skin-on chicken thighs).

Step 6

Cover and cook for 15 minutes.

Step 7

Once the chicken and rice are cooked, remove the pan from the heat and allow it to stand for 10 minutes, covered.

Step 8

Serve sprinkled with fresh thyme, if using, and a side of mixed leaf salad.