Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• Salt and pepper
• Olive or avocado oil
• 3 carrots
• 1 medium white or yellow onion
• 2-3 cloves garlic
• About a 1/4 cup white wine
• 2 tsp paprika
• 1 tsp oregano
• 1 cup rice
• 2 cups chicken broth

Directions

1. Preheat oven to 300F.
2. Place chicken on a flat, portable surface (like a paper plate). Season both sides with salt and pepper.
3. Lightly coat with oil any pot you can cover and heat over medium-high heat. Once glistening, add the chicken and sear on one side until the chicken easily releases from the pan, about 5 minutes.
4. While the chicken is cooking, slice your carrots into 1/4 or 1/2 inch thick slices. Roughly chop your onion. Add to the same plate you used for the chicken. Grate or mince your garlic (however much you want) and add to the plate. Season with salt and pepper on the plate.
5. After searing the first side of the chicken, flip (to make sure the skin is nicely browned) and push the chicken to one side of the pot. Add your seasoned veggies to the other side. Remove the chicken from the pot and place on the same plate.
6. Add about 1/4 cup of white wine, whatever spices you want (paprika and oregano work well) and rice. Stir to combine.
7. Put your chicken back in (including any juice from the plate). Add at least 2 cups of chicken broth (2:1 liquid to rice), making sure the rice is covered with broth. The chicken skin is OK exposed.
8. Cover, let the liquid come to a simmer, and add to the oven. Cook covered for 1 hour.
9. Remove from oven and keep covered until you’re ready to eat.

Natalie’s Notes

Made July 7, 2025. INCREDIBLE. First time cooking bone-in, skin-on chicken thighs and it makes all the difference for flavor. Don’t skimp on the broth – the rice got super soft and it was perfect.