Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1.5 cups long-grain white rice, rinsed
  • 2.75 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika.
  2. Heat olive oil in a 5-quart Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until deep mahogany-colored and released from the pan.
  3. Flip the chicken and sear the other side for 3 minutes, then remove chicken to a plate.
  4. Lower heat to medium. In the remaining chicken fat, sauté the diced onion for 3-4 minutes until translucent.
  5. Stir in the minced garlic and oregano, cooking for 60 seconds until fragrant.
  6. Add the rinsed rice to the pot and stir constantly for 2 minutes to toast the grains until they look slightly translucent at the edges.
  7. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release the browned bits.
  8. Nestle the seared chicken thighs on top of the rice, skin-side up.
  9. Bring to a boil, then immediately reduce heat to low. Cover with a tight lid and simmer for 20 minutes without lifting the lid.
  10. Remove the pot from the heat and let it rest covered to finish cooking via residual heat.