Ingredients:

  • 1.5 lbs chicken thighs, boneless and skinless
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1.5 cups long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 celery stalk, minced
  • 1 bell pepper, diced
  • 2.5 cups low-sodium chicken broth
  • 0.5 cup light cream
  • 1 tbsp all-purpose flour
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme

Instructions:

  1. Season the chicken thighs with smoked paprika, garlic powder, salt, and black pepper.
  2. Heat olive oil in a 12-inch deep skillet over medium-high heat. Sear chicken for 5-6 minutes per side until a mahogany crust forms. Remove chicken and set aside.
  3. In the same skillet, sauté the diced onion, celery, and bell pepper in the residual fat until translucent.
  4. Add the minced garlic and dry rice to the skillet. Stir for 2-3 minutes until the rice is toasted and smells nutty.
  5. Sprinkle the all-purpose flour over the rice and vegetables, stirring for 1 minute to create a light roux base.
  6. Slowly pour in the chicken broth while whisking to incorporate the flour. Bring to a simmer.
  7. Place the chicken back into the skillet. Cover with a tight-fitting lid and reduce heat to low. Simmer for 15-18 minutes until rice is tender and liquid is absorbed.
  8. Stir in the light cream and garnish with fresh parsley and thyme before serving.