Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) dried thyme
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 2 tbsp (30ml) olive oil (split into two uses)
  • 1 1/2 cups (300g) long-grain white rice
  • 2 1/2 cups (600ml) low-sodium chicken broth
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (60g) carrots, diced
  • 3 cloves (9g) garlic, minced
  • 1 bay leaf
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides evenly with smoked paprika, dried thyme, salt, and black pepper.
  2. Heat 1 tbsp (15ml) olive oil in an oven-safe skillet over medium-high heat.
  3. Place chicken skin-side down and sear for 5-7 minutes without moving them until the skin is mahogany-colored and crisp.
  4. Flip the chicken and sear for another 2 minutes. Remove chicken from the pan and set aside on a plate.
  5. In the same pan with chicken drippings, add another 1 tbsp (15ml) olive oil if needed. Sauté diced onion and carrots for 4-5 minutes until translucent.
  6. Stir in minced garlic and cook for 60 seconds until fragrant.
  7. Add rinsed rice to the pan, stirring for 2 minutes to toast the grains until slightly translucent at the edges.
  8. Pour in low-sodium chicken broth and add the bay leaf. Stir once to scrape up the browned bits (fond) from the bottom.
  9. Nestle the seared chicken thighs on top of the rice, skin-side up, ensuring skin is above the liquid line.
  10. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the liquid is fully absorbed.
  11. Remove from oven and finish with fresh chopped parsley and fresh lemon juice.