Ingredients:

  • 1.5 lb bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1.5 cups long-grain white rice
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2.5 cups low sodium chicken broth
  • 1 cup frozen peas and carrots mix
  • 1 tsp dried thyme
  • 1 bay leaf

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes without moving them until the skin is deep mahogany brown. Flip and sear for another 2 minutes, then remove chicken to a plate.
  3. Reduce heat to medium. In the remaining chicken fat, melt the butter. Add the diced onion and sauté for 3-4 minutes until translucent.
  4. Stir in the minced garlic and the dry rice. Stir constantly for 2 minutes until the rice edges look translucent and smell slightly nutty.
  5. Stir in the chicken broth, dried thyme, and bay leaf, scraping the bottom of the pan to release the browned bits (fond).
  6. Stir in the frozen vegetables and nestle the seared chicken thighs back into the rice, skin-side up, ensuring the skin remains above the liquid line.
  7. Cover with a tight-fitting lid and simmer on low heat until the rice is tender and the liquid is absorbed, adhering to the no-peek rule to maintain steam.