Chicken Thighs and Rice

Pat chicken thighs dry with paper towels and season with salt and black pepper on both sides.

Dice the onion, mince the garlic, and roughly chop carrot and celery if using.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches if needed, place chicken thighs skin-side down and sear for 4–5 minutes until golden. Flip and sear the other side for 2–3 minutes. Transfer to a plate.

In the same skillet, reduce heat to medium and add diced onion and celery. Sauté for 3 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.

Add diced carrot if using, then sprinkle paprika or alternative spice over the aromatics and stir for 30 seconds.

Pour in chicken broth, scraping up any browned bits from the pan bottom. Return the seared chicken thighs skin-side up to the skillet. Add bay leaf if using. Bring to a simmer.

Stir uncooked rice into the liquid around (not on top of) the chicken. Cover and reduce heat to low.

Simmer covered for 35–40 minutes, until rice is tender and has absorbed the liquid and the chicken reaches an internal temperature of 165°F (74°C).

Remove from heat and let rest covered for 5 minutes. Discard bay leaf, fluff rice with a fork, and transfer to a serving platter or bowls with chicken on top.