Creamy Chicken and Rice: One Pot Meal for 4 Servings

Instructions:

1. Prep the chicken. Pat the 1.5 lbs of chicken thighs dry with paper towels until no moisture remains. Note: Dry surface equals better browning.
2. Season thoroughly. Rub both sides of the thighs with 1 tsp salt, 0.5 tsp pepper, 1 tsp smoked paprika, and 1 tsp garlic powder.
3. Sear the protein. Heat 1 tbsp olive oil in your skillet over medium high heat until the oil shimmers and barely wisps smoke.
4. Develop the crust. Cook the chicken for 5–6 minutes per side. Look for a deep mahogany brown color before flipping. Remove to a plate.
5. Sauté the aromatics. Add diced onions and carrots to the rendered fat. Cook 3–4 minutes until onions are soft and edges turn golden.
6. Add the garlic. Toss in the 3 minced cloves. Cook for only 30 seconds until the scent fills the room but before it browns.
7. Toast the rice. Stir in 1.5 cups of dry rice. Cook for 2 minutes until grains smell nutty and edges look translucent.
8. Simmer everything. Pour in 3 cups bone broth. Return chicken to the pan. Cover and simmer on the lowest setting for 15–18 minutes until liquid is gone.
9. The final fold. Stir in 1 cup frozen peas. Off the heat, fold in 0.5 cup Greek yogurt and 0.5 cup Parmesan until a velvety sauce forms.
10. Garnish and serve. Sprinkle with fresh parsley and an extra crack of black pepper. > Chef's Note: If you notice the rice is sticking to the bottom during the toasting phase, add a tiny splash more oil. You want the rice to be well coated so it doesn't grab onto the pan surface. The aroma checkpoints are your best friend here. When you're toasting the rice, you're looking for a scent that reminds you of popcorn or toasted bread. If it starts to smell acrid or burnt, you've gone too far — quickly add your liquid to stop the process. Similarly, when the garlic hits the pan, it should smell like a dream almost instantly. Garlic burns in a heartbeat, so have your broth ready to pour in the second that fragrance hits your nose.