Trim and season the chicken

• Trim the chicken thighs and check carefully for any stray bones.
• Season with salt, pepper, garlic powder, onion powder and smoked paprika.

Sear the chicken

• Add the chicken to a skillet and sear until golden; it does not need to be cooked through.
• Drain off some of the grease, keeping the brown drippings in the pan.

Toast the rice and add broth

• Add the butter and rinsed rice to the skillet.
• Pour in the chicken broth and bring to a simmer.

Simmer with the chicken

• Return the chicken thighs to the skillet and cover with a lid.
• Lower the heat to medium-low and simmer without peeking.