Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • 4 oz cremini mushrooms, sliced
  • 1.5 cups long-grain white rice, rinsed
  • 3 tbsp all-purpose flour
  • 3 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 2 tbsp unsalted butter
  • Fresh parsley for garnish

Instructions:

  1. Pat chicken thighs bone-dry with paper towels and season thoroughly with smoked paprika, garlic powder, cayenne, salt, and black pepper.
  2. Heat a 12-inch cast iron skillet or Dutch oven over medium-high heat. Place thighs skin-side down and sear for 6-8 minutes until the skin is mahogany-colored. Flip and sear the bottom for 3 minutes. Remove chicken and set aside.
  3. Lower heat to medium. In the rendered fat, sauté the diced onion, green bell pepper, and celery until softened. Add sliced mushrooms and minced garlic, cooking until fragrant.
  4. Add butter to the pan. Once melted, whisk in the all-purpose flour and cook for 2-3 minutes to create a light roux, scraping the brown bits (fond) from the bottom of the pan.
  5. Slowly whisk in the chicken broth and heavy cream until a smooth gravy forms. Stir in the rinsed long-grain rice.
  6. Nestle the seared chicken thighs back into the rice and liquid mixture. Cover with a tight-fitting lid, reduce heat to low, and simmer for 45 minutes until rice is tender and chicken reaches an internal temperature of 175°F.
  7. Remove from heat and let stand, covered, for 5 minutes. Garnish with fresh parsley before serving.