Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs / 1.36kg)
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 ½ cups long-grain white rice, rinsed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken bone broth
  • 1 tbsp butter
  • ½ cup plain low-fat Greek yogurt
  • ½ cup skim milk
  • 1 tbsp cornstarch
  • 1 tsp dried thyme
  • ½ tsp paprika

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels. Season with salt, pepper, and garlic powder.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Place thighs skin-side down and sear until mahogany-colored and releases easily (5-7 minutes). Flip and sear for 2 minutes, then remove and set aside.
  3. In the same pan, melt butter. Sauté diced onion until translucent and minced garlic until fragrant (about 3 minutes).
  4. Stir in the rinsed rice, toasting the grains for 2 minutes until they smell nutty and look opaque.
  5. In a separate bowl, whisk together Greek yogurt, milk, cornstarch, thyme, and paprika until smooth.
  6. Pour the chicken bone broth and the creamy mixture into the pan with the rice, stirring to scrape up the browned bits (fond) from the bottom.
  7. Nestle the seared chicken thighs on top of the rice mixture, skin-side up.
  8. Transfer the pan to the oven at 375°F (190°C) and bake for 35-45 minutes until the rice is cooked and chicken reaches an internal temperature of 165°F.