Chicken Algerian

Combine paprika, salt, black pepper, and garlic powder in a small bowl to create a spice blend.

Pat the chicken pieces dry with paper towels and rub generously with the spice blend, coating all sides evenly.

Heat a large skillet or Dutch oven over medium-high heat and arrange the seasoned chicken pieces in a single layer, cooking until golden brown on both sides, approximately 8–10 minutes total.

Remove the browned chicken from the skillet and set aside on a clean plate.

In the same skillet, add the chopped onion and diced eggplant, stirring frequently until the vegetables begin to soften, about 3–4 minutes.

Stir in the uncooked rice, coating it with the oil and vegetables, and cook for 2 minutes until the rice becomes fragrant and slightly translucent at the edges.

Add the chopped tomatoes, chicken broth, oregano, and marjoram, stirring well to combine all ingredients evenly.

Return the browned chicken pieces to the skillet, nestling them into the rice mixture and ensuring they are partially submerged.

Bring the liquid to a boil over medium-high heat, then reduce heat to low, cover the skillet tightly with a lid, and simmer until the rice is tender, the liquid is absorbed, and the chicken is cooked through, approximately 25–30 minutes.

Remove from heat and let the dish rest, covered, for 5 minutes before serving to allow the flavors to meld.