Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cups long-grain white rice, uncooked
  • 3 1/2 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • 1/4 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil and butter over medium high heat. Season your chicken pieces with salt and pepper, then sear them until they develop a mahogany colored crust (about 3-4 minutes per side). Remove the chicken and set it on a plate. Note: Don't crowd the pan or the chicken will steam instead of searing.
  2. Add the diced onion, carrots, and celery to the same pan. Sauté until the onions are translucent and smelling sweet.
  3. Stir in the minced garlic and uncooked rice. Stir constantly for 2 minutes until the rice looks opaque and smells nutty.
  4. Pour in the chicken broth, thyme, and paprika. Use a wooden spoon to scrape the bottom of the pan until all the brown bits are dissolved into the liquid.
  5. Return the seared chicken to the pot, nestling the pieces into the rice and broth.
  6. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight lid and simmer for 18-20 minutes.
  7. Remove the pot from the heat and let it sit, covered, for 5 minutes. Note: This resting period allows the remaining moisture to redistribute.
  8. Remove the lid and fluff the rice with a fork.
  9. Stir in the heavy cream, fresh parsley, and lemon juice until the sauce is velvety and integrated.