INGREDIENTS
30 ozs
skin-on chicken thighs
1 Tbsp
olive oil
1 serving
salt and pepper
1 cup
onion
1 cup
carrots
3/4 cup
celery
4 cloves
garlic
2 1/4 cups
chicken broth
1 1/2 Tbsps
lemon juice
1 1/3 cups
rice
2 tsps
seasoning
1 tsp
paprika
3 Tbsps
parsley