Season the chicken

• Pat the chicken thighs dry and season both sides with the salt, black pepper, paprika and garlic powder.

Sear the chicken

• Heat the olive oil in a large sauté pan over medium-high heat.
• Sear the chicken until golden on both sides, then transfer to a plate.

Build the garlic butter base

• Lower the heat and melt half of the butter in the same pan.
• Add the onion and cook until softened.
• Stir in the garlic and cook until fragrant.

Toast the rice

• Add the rice and stir to coat it in the butter and aromatics.
• Toast the rice for a couple of minutes.

Simmer with broth

• Pour in the chicken broth and scrape up the browned bits from the bottom.
• Return the chicken to the pan, cover and simmer gently until the rice is tender and the chicken is cooked through.

Finish and serve

• Turn off the heat and stir in the remaining butter.
• Fluff the rice, scatter over the parsley and serve.