Ingredients:

  • 1.75 lbs bone-in, skin-on chicken thighs
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1.5 cups long-grain white rice
  • 3 cups chicken bone broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 0.25 cup heavy cream

Instructions:

  1. Pat chicken thighs completely dry. Combine paprika, garlic powder, onion powder, cayenne, salt, and pepper; coat the chicken skin side generously.
  2. Heat oil in a large heavy-bottomed skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until the skin is golden and shatters when poked. Flip and sear for 3 minutes. Remove chicken and set aside.
  3. Lower heat to medium and add butter to the rendered fat. Add onion, bell pepper, and celery (the Holy Trinity). Sauté for 5 minutes until the onions are translucent and slightly softened, scraping the fond from the bottom of the pan.
  4. Add minced garlic and cook for 1 minute until fragrant. Add the long-grain rice to the pan and toast for 2-3 minutes, stirring to coat in the fat until the rice looks slightly toasted and smells nutty.
  5. Pour in the chicken bone broth. Add thyme and rosemary sprigs. Stir to combine and bring to a light simmer.
  6. Place the chicken thighs back on top of the rice mixture. Cover with a tight-fitting lid and reduce heat to low. Simmer for 20-25 minutes until the rice has absorbed the liquid and the chicken reaches 165°F.
  7. Remove from heat, stir in the 0.25 cup of heavy cream around the chicken, and let it rest, covered, for 5 minutes.