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).
Easy Goulash Recipe
Beef stew
6 Highly Effective Methods for Degreasing Heavily Soiled Ovens and Restoring Them to a Pristine State
PICO DE GALLO
Twix Cookies Delight
How to grow blueberries in a pot at home
Plus-sized model claps back at trolls who attack bikini photos – ‘look away’
4 Officers Walk Out Of WNBA Game Over Players’ Offensive Shirts
My Son Started Acting Weird after I Brought My Newborn Daughter Home – Turns Out He Was Right
