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In a small bowl, mix the spice rub ingredients.
Dice the carrots, celery, and onion. Mince the garlic. Chop the tomato into large chunks. Rough chop the olives. Chop the parsley, if using(optional).
Measure out the tomato paste. Make the chicken broth if using bouillon.
Preheat oven to 350 degrees F.
Pat the chicken dry with a paper towel and season the thighs all over with the spice rub. Rub it in with fingers.
In a 5-quart oven safe dutch oven or deep pot/pan with lid, heat 1 tbsp olive oil on high heat. Add the chicken thighs top/presentation down and leave them alone for 5-6 minutes without touching so they get a nice sear. After five minutes, turn the chicken over and sear the other side for another 5 minutes. Remove the chicken to a plate and set aside.
To the same pot, add the carrots, celery, onions, garlic, chopped tomato, Chopped olives, tomato paste, chicken broth, salt, and smoked paprika. Bring to a boil.
Stir in the rice and half of the parsley (if using) into the cooking liquid. Add the chicken back on top of the rice. Cover and place the pot into the oven and cook for 30 minutes.
Garnish with remaining parsley. Serve and Enjoy!