Ingredients:

  • 1.75 lbs bone-in skin-on chicken thighs (approx 6-8 pieces)
  • 1.5 cups long-grain white rice, rinsed until clear
  • 2.5 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 0.5 cup frozen peas
  • 1 tbsp vegetable oil
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Season chicken thighs generously with salt, pepper, and smoked paprika. Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
  2. Heat oil in a 12-inch heavy-bottomed skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5–7 minutes until golden and crisp. Flip and sear for 2 minutes, then remove to a plate.
  3. In the same pan with the chicken drippings, add the diced onion and carrots. Sauté for 4-5 minutes until softened. Stir in the minced garlic, dried thyme, and any remaining paprika, cooking for 1 minute until fragrant.
  4. Add the rinsed rice to the pan and stir to coat in the fat and aromatics, toasting the grains for 2 minutes.
  5. Pour in the chicken broth and scrape the bottom of the pan to release the flavorful fond. Bring to a boil, then nestle the chicken thighs back into the rice (skin-side up).
  6. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes until the liquid is absorbed and chicken is cooked through.
  7. Scatter frozen peas over the top, turn off the heat, and replace the lid. Let the pot rest and steam undisturbed for 10 minutes before fluffing the rice and serving.