The Best Chicken and Rice | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons canola oil
• 4 to 6 bone-in, skin on chicken thighs (about 6 ounces each)
• 1/2 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 4 medium carrots (about 12 ounces), sliced into 1/4-inch rounds
• 3 stalks celery (about 9 ounces), sliced 1/4-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