Pat the chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Drying the skin/meat helps achieve an immediate sear; seasoning early begins flavoring the meat through the cooking time.

Preheat your oven to 190°C / 375°F. Heat a large ovenproof skillet or Dutch oven over medium-high heat and add 1 tbsp olive oil. Get the pan hot so the chicken hits a high temperature for immediate browning — that Maillard reaction creates the savory crust and flavorful browned bits (fond).

Add the chicken, skin-side down (if using skin-on) and sear without moving 5–7 minutes until deeply golden and release easily from the pan. Flip and brown the second side 3–4 minutes. Work in batches if needed — overcrowding will steam rather than brown the meat. Remove chicken to a plate and set aside; you’re building concentrated flavor in the pan (the fond).

Lower heat to medium and add the remaining 1 tbsp olive oil plus 2 tbsp butter. When the butter foams, add the diced onion and a pinch of salt; sweat the onion 4–5 minutes until translucent and beginning to caramelize. Sweating and caramelizing converts onion starches to sugars and adds depth to the rice.

Add the minced garlic and optional smoked paprika and cook 30–45 seconds until fragrant — don’t let garlic burn, as it quickly turns bitter. Stir to combine and scrape the bottom of the pan to release the fond; those browned bits are concentrated flavor for the rice.

Add the rinsed rice to the pan and stir for 1–2 minutes to toast the grains in the fat. Toasting the rice coats each grain, adds a nutty flavor, and helps keep the final texture slightly separate rather than gummy.

Carefully pour in 3 cups hot water and add the remaining 1/2 tsp salt and 1/2 tsp black pepper. Stir once to distribute; then nest the seared chicken thighs, skin-side up, into the rice so they’re partially submerged but the skin stays exposed. Using hot water prevents temperature drop and helps the rice come up to a simmer faster for even cooking.

Bring to a gentle simmer on the stove — you should see steady small bubbles, not a rolling boil. Cover the skillet with a tight-fitting lid and transfer to the oven. Bake for 20–25 minutes, until the rice is tender and the chicken reaches an internal temperature of 74°C / 165°F. Finishing in the oven cooks the rice evenly and keeps the chicken moist without constant stovetop attention.

Remove the pan from the oven and let rest, covered, for 8–10 minutes. Resting allows the steam to finish cooking the rice, and the chicken juices to redistribute so the meat stays succulent.

Finish by gently fluffing the rice with a fork, spooning any accumulated pan juices over the chicken, and brightening with 1 tbsp lemon juice and 2 tbsp chopped parsley if desired. Taste and adjust salt. Serve each plate with one thigh and a generous portion of garlic rice.