Heat 1 tablespoon butter in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside. It does not need to be fully cooked at this stage.
1.5 pounds chicken thighs, 2 tablespoons butter, to taste salt, to taste black pepper
Add the remaining butter to the skillet. Sauté the diced onion, carrots, and celery for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the rice and toast for 3-4 minutes, stirring often, until the grains become translucent.
1 medium onion, 2 carrots, 2 stalks celery, 3 cloves garlic, 2 tablespoons butter, 1 cup long-grain white rice
Pour in the chicken broth and scrape up any browned bits from the skillet bottom with a spatula. Nestle the browned chicken pieces into the rice mixture. Bring to a simmer, then cover the skillet with a tight-fitting lid.
2 cups chicken broth, 1.5 pounds chicken thighs
Reduce the heat to low and cook covered for 18-20 minutes without lifting the lid, until the rice has absorbed all the liquid and the chicken reaches an internal temperature of 165°F.
Remove the skillet from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork and stir in the fresh parsley or thyme. Serve immediately.
as needed fresh parsley or thyme
