Arroz con pollo (chicken and rice) by Claudia Zapata, MS, RD

Ingredients

• 8 bone-in chicken thighs, preferably organic
• 1 tsp high heat canola oil or avocado oil
• 1 cup dry arborio rice or brown rice, cooked according to package directions.
• 1 onion, roughly chopped or diced
• 2 pounds carrots, cut into bite-sized matchsticks
• salt and pepper
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 lemon
• 1/3 cup parsley, chopped
• 1/3 cup cilantro, chopped