Let's cook.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
Add the 1.5 pounds of chicken thighs to the skillet and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the skillet and set aside.
Reduce heat to medium. Add the 1 medium chopped onion to the skillet and cook for 3-4 minutes, until softened. Add the 2 minced garlic cloves and cook for 1 minute more, until fragrant.
Stir in the 1 cup of Arborio rice and 1/2 teaspoon of smoked paprika, cooking for 1 minute to toast the rice.
Pour in the 1 can of undrained diced tomatoes and 2 cups of chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
Return the browned chicken to the skillet, nestling it into the rice mixture. Cover the skillet and reduce heat to low. Cook for 20 minutes, or until the liquid is absorbed and the rice is tender.
Remove from heat and let stand, covered, for 5 minutes. Garnish with 1/4 cup of fresh chopped parsley before serving.
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