Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 cups long-grain white rice, rinsed
  • 2.25 cups low-sodium chicken bone broth
  • 1 tbsp fresh thyme leaves
  • 1 tbsp minced rosemary
  • 0.5 cup chopped fresh parsley
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 large organic lemon, zest and juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Season the chicken thighs generously with sea salt, cracked black pepper, and smoked paprika.
  2. Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken smooth-side down and sear for 4–5 minutes until a mahogany-colored crust forms. Flip and sear for another 2 minutes, then remove chicken to a plate.
  3. Lower the heat to medium. Add the diced yellow onion to the rendered fat and sauté until translucent. Stir in the minced garlic, thyme, and rosemary, sautéing for 60 seconds until fragrant.
  4. Add the rinsed rice to the skillet. Stir constantly for 1-2 minutes to coat the grains in the hot fat (the pilaf method), toasting the exterior starch.
  5. Pour in the chicken bone broth and lemon juice. Add the lemon zest and stir to combine. Place the seared chicken thighs back on top of the rice.
  6. Cover with a tight-fitting lid and simmer for 18-20 minutes. Remove from heat and let the pan sit, covered, for an additional 5 minutes to allow for thermal carryover and steaming.
  7. Remove the lid, fluff the rice with a fork, and garnish with chopped fresh parsley before serving.