We think so. One skillet makes this process even more impressive. We utilize bone-in, skin-on chicken thighs that cook with the rice for juicy chicken. A minute broil finishes the skin crisp and the rice and vegetables crunchy.
-2 tablespoons canola oil -4 to 6 bone-in, skin on chicken thighs -1/2 teaspoon paprika -Kosher salt and freshly ground black pepper -4 medium carrots sliced into 1/4-inch rounds -3 stalks celery sliced 1/4-inch thick -2 large shallots finely diced
-2 cloves garlic, minced -1 tablespoon fresh thyme leaves -1 tablespoon fresh oregano leaves -2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice -1 cup long-grain rice -2 cups low-sodium chicken stock -1 tablespoon chopped fresh chives
Heat 1 tablespoon oil in a large skillet on medium-high. Mix the chicken with paprika, 1 teaspoon salt, and a few grinds of pepper in a large bowl.
Cook skin-side down chicken in skillet for 4–5 minutes until brown but not black. Move the chicken to a dish with a metal spatula and add the remaining 1 tablespoon oil to the skillet.
The carrots, celery, and shallots should be softened but not browned in the skillet after 4–5 minutes of tossing. Add garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt,
After boiling, cover, reduce heat to a simmer, and cook for 15–20 minutes until rice was mushy and chicken cooked. Preheat the broiler.
Broil the chicken skin for 2–3 minutes without the lid until crispy and golden. Sprinkle chives.