Instructions
Heat olive oil in a large pot over medium-high heat.
Dab chicken thighs dry with paper towels, season both sides with salt and pepper.
Add to pot and sear until browned on bottom, about 4 minutes. Turn and cook 2 minutes longer. Transfer to a plate.
Return pot to medium-high heat (there should be about 1 Tbsp oil in pot now, if needed you can add a little more). Add onion, carrots, and celery and saute 5 minutes.
Add garlic and saute 1 minute longer.
Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and pepper to taste.
Bring mixture to a simmer then stir in rice, and return chicken thighs to pot.
Reduce to low heat. Cover pot and let simmer until thighs are cooked through, about 8 minutes (they should be 165 in center of thickest portion).
Swiss brioche for a snack
Classic Green Bean Casserole
Baked Sweet and Sour Chicken Recipe for Flavorful Gatherings
I Set up a Hidden Camera in My Living Room to Catch My Husband Cheating — What I Found Out Instead Shattered Me
How to have softer towels, whiter garments and better smelling vinegar
Growing Guava at Home in Pots: The Secret to an Abundant Harvest
Creamy Homemade Butterscotch Pie
How to Grow an Almond Tree from Seeds at Home
Sylvester Stallone Drops Out Of $1 Billion Project With Robert De Niro: “No Room for Woke”
