Ingredients:

  • 1.5 lbs chicken thighs, boneless/skinless
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1.5 cups long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2.5 cups low-sodium chicken broth
  • 1 cup frozen peas and carrots
  • 1 tbsp salted butter
  • 1 tbsp fresh parsley for garnish

Instructions:

  1. Pat the chicken completely dry with paper towels. Season both sides with smoked paprika, garlic powder, sea salt, and black pepper.
  2. Heat avocado oil in a large Dutch oven over medium-high heat. Sear the chicken for 4–5 minutes per side until a deep, mahogany-colored crust (fond) develops. Remove chicken to a plate.
  3. Reduce heat to medium. Add butter and diced onion to the pot. Use a wooden spoon to scrape the flavorful brown bits (fond) from the bottom. Sauté until onion is translucent.
  4. Add minced garlic and dry rice to the pot. Toast the rice for 1-2 minutes until grains are coated in fat and slightly translucent at the edges.
  5. Pour in the chicken broth and stir in the frozen peas and carrots. Return the chicken and any resting juices to the pot, nestling them into the rice.
  6. Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 15-18 minutes until the liquid is absorbed and the rice is tender. Let rest for 5 minutes before garnishing with parsley.