About this recipe

A comforting, one-pot classic that delivers tender, juicy chicken thighs nestled in fluffy, flavor-soaked rice. Built with aromatics, warm spices, and a rich broth base, this family-friendly dinner comes together in a single pan with minimal cleanup — perfect for busy weeknights.

Instructions

1. 1

   Season the chicken thighs on both sides with 1 tsp kosher salt, ½ tsp black pepper, and the smoked paprika. Heat olive oil in a large Dutch oven or deep skillet over ^[medium-high heat]. Once shimmering, add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes until the skin is deep golden brown. Flip and sear the other side for 3 minutes. Transfer to a plate and set aside — the chicken thighs will finish cooking in the rice.

2. 2

   Reduce heat to ^[medium]. In the same pot, add the diced yellow onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent. Add the minced garlic and tomato paste and cook for 1 minute more, stirring constantly, until fragrant and the paste darkens slightly.

3. 3

   Add the rinsed long-grain white rice to the pot and stir to coat it in the aromatics. Pour in the low-sodium chicken broth, then add the dried thyme, remaining ½ tsp kosher salt, and remaining ½ tsp black pepper. Stir to combine and bring to a gentle boil.

4. 4

   Nestle the seared chicken thighs skin-side up into the rice and broth, making sure the skin sits above the liquid. Reduce heat to ^[low], cover tightly with a lid, and cook for 25–28 minutes until the rice has absorbed all the liquid and the chicken thighs is cooked through (%[internal temperature of 165°F]). Remove from heat and let rest, covered, for 5 minutes.

5. 5

   Fluff the rice gently with a fork around the chicken thighs. Taste and adjust seasoning if needed. Serve directly from the pot, garnished with fresh Italian flat-leaf parsley and lemon wedges on the side for a bright finish.