Albanian Chicken and Rice Skillet (Tavë Kosi me Pulë)

Preheat oven to 375°F (190°C).

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the 1 pound of chicken thigh pieces and cook for 5-7 minutes, until lightly browned on all sides. Remove chicken from skillet and set aside.

Add 1 cup of uncooked long-grain rice to the same skillet and toast for 2 minutes, stirring constantly, until slightly golden.

Pour in 2 cups of chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes until most of the liquid is absorbed.

Return the chicken to the skillet, stirring to combine with the rice.

In a medium bowl, whisk together 1 cup of plain Greek yogurt, 1 large egg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.

Pour the yogurt mixture evenly over the chicken and rice in the skillet. Gently spread to cover the surface.

Bake for 20-25 minutes, or until the yogurt topping is set and lightly golden brown.

Let the skillet rest for 5 minutes before serving.