Pule me Oriz: Authentic Albanian Chicken and Rice

Preheat oven to 375°F (190°C).

Pat chicken thighs dry with paper towels and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 5-7 minutes until golden brown and crispy. Flip and sear for another 3-4 minutes. Remove chicken from the skillet and set aside.

Add chopped onion to the same skillet and cook over medium heat for 3-5 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.

Stir in the rinsed rice, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Cook for 1 minute, stirring constantly.

Pour in the chicken broth and bring to a simmer. Return the seared chicken thighs to the skillet, nestling them into the rice mixture.

Cover the skillet tightly with a lid or aluminum foil and bake for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).

Remove from oven and let rest, covered, for 5-10 minutes before serving.