Step 1

Preheat the oven to 350°F. Use a paper towel to pat the chicken thighs dry and transfer them to a medium-sized bowl.

Step 2

In a small bowl, stir together the salt, pepper, red pepper flakes, onion powder, and garlic powder and set aside.

Step 3

Sprinkle the spice mixture over the top of the chicken thighs and stir to coat making sure the spice mixture is covering all sides of the chicken thighs. You may need to use your hands to rub the spice mixture into the meat.

Step 4

Place a large Dutch oven or cast iron skillet over medium heat. Add the olive oil to the pan and allow it to warm. Place the chicken thighs in the pot skin side down. Cook on one side for about 6 minutes, allowing the skin to brown. Flip the chicken and cook for another 6 minutes or until brown but not cooked through. Remove the chicken and place to the side.

Step 5

Add the garlic to the pot and stir allowing the garlic to cook for about 30 seconds. Then add the rice and cook for 1-3 minutes while stirring until the rice just begins to brown. Then add the chicken broth to the rice and stir to combine.

Step 6

Place the chicken thighs on top of the rice mixture skin side up. This will prevent the skin from getting soggy and help it to brown.

Step 7

Cover the pot with foil and transfer to the oven to cook for 25 minutes. Remove the foil and cook for another 10 minutes or until the internal temperature of the chicken is 165°F and the rice is tender. Then serve and enjoy!