Ingredients:

  • 1.5 lb bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tbsp neutral oil
  • 150g yellow onion, finely diced
  • 3 cloves garlic, minced
  • 100g carrot, diced
  • 1 tsp dried thyme
  • 300g long-grain white rice
  • 530ml low-sodium chicken stock
  • 75g frozen peas
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Pat chicken thighs bone-dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
  2. Heat oil in a large wide-bottomed skillet over medium-high heat. Place chicken skin-side down and sear for 7 minutes until the skin is deeply golden and crispy. Flip and sear for 3 minutes on the other side. Remove chicken to a plate.
  3. Lower heat to medium. In the remaining rendered fat, sauté the diced onion and carrot for 5 minutes until softened. Add minced garlic and thyme, stirring for 60 seconds.
  4. Add the rinsed and dried rice to the skillet. Stir constantly for 2–3 minutes to toast the grains in the fat until they become slightly translucent at the edges.
  5. Pour in the chicken stock and scrape the bottom of the pan to release the browned bits (fond). Bring to a simmer.
  6. Nestle the chicken thighs back into the rice, keeping the crispy skin above the liquid line. Cover with a tight-fitting lid and reduce heat to low. Simmer for 20 minutes.
  7. Remove from heat. Stir in frozen peas, cover again, and let sit for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.