Fried Chicken Dinner with Rice and Corn

Step 1

In a shallow dish, mix 1 cup flour, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Dredge 4 chicken thighs in the mixture, pressing to coat evenly.

Step 2

Heat 1/2 cup vegetable oil in a large skillet over medium-high. Fry the chicken in a single layer until golden and cooked through, about 6-7 minutes per side. Drain on paper towels.

Step 3

Meanwhile, cook 1 cup rice in 2 cups water with a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until tender, about 15 minutes.

Step 4

In a small saucepan, warm 1 cup corn kernels over medium heat with 2 tbsp water, until heated through, about 3 minutes. Season with salt and pepper.

Step 5

In another skillet, heat 1 tbsp oil over medium-high. Add 2 cups broccoli florets and 1 cup sliced mushrooms, stir-fry until crisp-tender and lightly browned, about 5 minutes. Season with salt.

Step 6

Serve the fried chicken alongside the rice, corn, and sautéed vegetables. Enjoy hot.