Cooking Instructions

• Start by patting the chicken thighs dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, kosher salt, and ground black pepper. Rub this spice mixture all over the chicken thighs, ensuring they are well coated.
• In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
• In the same skillet, add the washed long-grain white rice and toast it for about 2-3 minutes, stirring often. This will help the rice absorb flavors later on.
• Pour in the low-sodium chicken broth and tomato sauce, stirring to combine. Bring the mixture to a gentle simmer. Nestle the seared chicken thighs back into the skillet, skin-side up, and bring the mixture back to a simmer.
• Cover the skillet with a lid and reduce the heat to low. Allow the chicken and rice to cook for about 25-30 minutes or until the rice is tender and has absorbed most of the liquid.
• In the last 5 minutes of cooking, stir in the pitted green olives to warm them through while the chicken finishes cooking.
• Once everything is cooked through, remove the skillet from the heat. Sprinkle with chopped parsley for a fresh touch and serve with lemon wedges on the side for squeezing over the dish before enjoying.