Servings: 3-4 servings
3 tsp. paprika
2 tsp. garlic powder
2 tsp. salt
2 tsp. dried thyme
1 tsp. black pepper
1 tsp. onion powder
6 pieces chicken, skin on bone in
4 Tbs. olive oil, plus more as needed
2 Tbs. butter
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
2 medium onions, finely chopped
2 cloves garlic, minced
Salt and freshly ground pepper to taste
3 cups long-grain rice, rinsed
6 cups chicken broth or water
Heat the oven to 350°F
Make the rub: In a small bowl combine all or the rub ingredients until blended.
Rub the chicken pieces all over with the spice mixture and set aside.
Heat a large skillet over medium high heat, add 2 Tbs. of the olive oil and heat until shimmering. Add the chicken pieces, a few at a time if necessary, and cook until browned on both sides (you are not cooking it through just getting the skin and outside nicely browned). Transfer the chicken to a plate.
In a large saucepan, heat the butter and the remaining 2 Tbs. of olive oil over medium heat. Add the carrots, celery, onions, and garlic, and cook, stirring often, until softened and browned, about 10 minutes. Season generously with salt and pepper. Add the rice and cook, stirring to coat, for a few minutes. Add the broth and any juices collected from the chicken and heat through. When the mixture is about to boil, transfer the entire contents to a 3-quart baking dish. Place the chicken over the rice, cover with foil, and bake for 35 to 40 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the liquid has evaporated, the rice is tender, and both the chicken and rice are golden brown.
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