chicken and rice

Equipment

• Large skillet or Dutch oven with a lid
• Wooden spoon or spatula

Instructions

1. Prepare the Chicken: Pat the chicken thighs dry and season with salt, pepper, and paprika.
2. Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down, and sear until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the diced onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.
4. Add the Rice and Seasonings: Stir in the rice, thyme, and an additional pinch of salt and pepper. Sauté for 1-2 minutes to toast the rice lightly.
5. Combine and Simmer: Pour in the chicken broth, stirring to scrape up any browned bits on the bottom. Place the seared chicken on top of the rice mixture, skin-side up.
6. Cook: Cover and reduce heat to low. Simmer for 25-30 minutes, or until the rice is cooked through and has absorbed the broth. Ensure the chicken reaches an internal temperature of 165°F (74°C).
7. Serve: Remove from heat and garnish with fresh parsley. Serve warm and enjoy!