Season the chicken

• Pat the chicken thighs dry and rub paprika, smoked paprika, dried parsley, salt and pepper into both sides and under the skin.
• Massage the seasoning in well so it coats the meat evenly.

Brown the chicken

• Heat the olive oil and butter in a skillet over medium-high heat.
• Add the chicken thighs and brown on each side without moving them, then flip.
• Remove the chicken from the pan and set aside.

Sauté the vegetables

• In the same pan, add the red onion, yellow bell pepper, celery, green onion, garlic, Italian seasoning, salt and pepper.
• Sauté over medium-high heat for a few minutes until softened.

Brown the tomato paste and chicken base

• Add the tomato paste and brown it for a few minutes.
• Stir in the chicken base and cook for a few more minutes.

Toast the rice

• Add the long grain rice and sauté for a few more minutes, stirring to coat in the pan mixture.

Add water and return the chicken

• Pour in the water and return the chicken to the pan along with all its juices.
• Bring everything to a boil, then cover with the lid.

Bake

• Bake covered at 400 °F (200 °C) until the rice is tender and the chicken is cooked through.

Serve

• Fluff the rice and serve the chicken on top, straight from the pot.