Ingredients:

  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2.5 g)
  • 1 teaspoon paprika (2.5 g)
  • ½ teaspoon garlic powder (1.25 g)
  • ½ teaspoon onion powder (1.25 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 cup long-grain rice (200g)
  • 2 cups chicken broth (475 ml)
  • 1 cup heavy cream (240 ml)
  • 1 cup frozen mixed vegetables (corn, peas, carrots) (about 150g)
  • 2 tablespoons chopped fresh parsley (optional, for garnish) (about 5 g)

Instructions:

  1. Preheat oven to 375°F (190°C). Pat chicken thighs dry with paper towels. In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Rub the spice mixture all over the chicken.
  2. Heat 2 tablespoons olive oil in the oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden brown and crispy (about 5-7 minutes). Flip and sear for another 3-4 minutes. Remove chicken from the skillet and set aside.
  3. Add the remaining 1 tablespoon olive oil to the skillet. Sauté chopped onion until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
  4. Stir in the rice, chicken broth, and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Arrange the chicken thighs on top of the rice mixture, spacing them evenly.
  6. Cover the skillet tightly with a lid or aluminum foil. Bake in the preheated oven for 30 minutes.
  7. Remove the lid or foil. Stir in the frozen mixed vegetables.
  8. Continue baking, uncovered, for another 20-30 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
  9. Let the dish rest for 10 minutes before serving. Garnish with fresh parsley, if desired.