Step 1

Preheat oven to 400˚F (200˚C).

Step 2

In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.

Step 3

On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.

Step 4

Cook an additional 5-6 minutes to brown the other side and remove from the pot.

Step 5

Add the garlic and onions to the pot, and cook until the onions are transparent.

Step 6

Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.

Step 7

Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.

Step 8

Bake for 35-40 minutes, or until the rice is fully cooked.

Step 9

NOTE: For a crispy skin, remove chicken thighs and broil.

Step 10

Enjoy!