One Pot Chicken Paella

Mix cumin, coriander, garlic, salt and pepper together. Rub the seasoning on the chicken pieces.

Heat oil on medium high heat in a large saute pan. Add the chicken (skin side down) and cook until browned on each side, 3 to 4 minutes per side. Remove from pan and set aside.

Add onion, carrots and tomatoes, and cook for 10 minutes. Stirring occasionally. Add wine and cook for about 5 minutes over medium heat until the liquid is reduced by half. Add broth and rice. Mix well. Set the chicken thighs on top. Cook until the juice bubbles. Reduce the heat to low, cover and cook for 20 minutes or until the rice is tender but still slightly firm. Sprinkle chopped parsley and serve.