Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup long-grain white rice, rinsed
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • 1/2 cup heavy cream

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and garlic powder.
  2. Heat vegetable oil in a 12-inch cast iron skillet or deep stainless steel pan over medium-high heat.
  3. Place chicken skin-side down and sear for 5–7 minutes without moving them, until the skin is mahogany-colored and shattering.
  4. Flip the chicken and sear for another 3 minutes. Remove chicken to a plate.
  5. Reduce heat to medium. Melt the butter into the residual chicken fat in the same pan.
  6. Add the diced onion and sauté for 4–5 minutes until translucent.
  7. Stir in the minced garlic and cook for 30 seconds until fragrant.
  8. Sprinkle in the flour, thyme, and paprika, stirring constantly for 2 minutes to cook out the raw flour taste until it smells nutty.
  9. Slowly whisk in the chicken broth, scraping the bottom of the pan to release all the brown bits (fond).
  10. Stir in the rinsed long-grain white rice.