The Best Chicken and Rice

Very good. Debi says it is a keeper. Don't forget the salt. Used 1 tsp dried thyme and oregano. Made this again. Used medim size iron skillet. that was way too small. i think this recipe was to much work.

2 tablespoons canola oil

4 to 6 bone-in, skin on chicken thighs (about 6 ounces each)

½ teaspoon paprika

Kosher salt and freshly ground black pepper

4 medium carrots (about 12 ounces), sliced into ¼-inch rounds

3 stalks celery (about 9 ounces), sliced ¼-inch thick

2 large shallots (about 4 ounces), finely diced

2 cloves garlic, minced

1 tablespoon fresh thyme leaves, chopped

1 tablespoon fresh oregano leaves, chopped

2 teaspoons finely grated lemon zest plus 1 tablespoon lemon juice

1 cup long-grain rice

4 cups low-sodium chicken stock

1 tablespoon chopped fresh chives

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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