Steps

• Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Once the skillet is hot, place the chicken in the pan, searing each side for about 4-5 minutes until golden brown. Remove the chicken from the skillet and set aside.
• In the same skillet, add chopped onions and garlic. Sauté until the onions become translucent and the garlic is fragrant, about 3 minutes.
• Stir in thyme and paprika until they coat the onions. Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for 5 minutes.
• Add the rice to the simmering liquid, followed by two cups of water. Stir well. Bring to a boil, then reduce the heat, covering the skillet, and let it simmer for about 18-20 minutes or until the rice is cooked and liquid is absorbed.
• Return the seared chicken to the skillet, nestling them into the creamy rice. Cover and cook for another 10 minutes on low heat.