Dice the carrot: Slice off the top part and peel the skin with a vegetable peeler. Cut the carrot crosswise into large segments. Cut the segments lengthwise into 1/4 inch slices, cut the slices lengthwise into fingers, and cut the fingers crosswise into dice.

Chop the celery: Chop off the leaves and wash the stalk. Cut the stalk lengthwise into quarters, then cut the quarters into cubes.

Mince the garlic: Slice off the root of the cloves, then bash them with a knife to peel off the skin. Mince the cloves with a knife or mincer.

Dice the onion: Cut the onion in half and peel the skin. While keeping the root intact, make vertical and horizontal cuts all 1/8-inch apart in a crosshatch pattern. Slice the onion to get small cubes.

Chop the parsley: Bunch the parsley together on the cutting board and chop finely with a knife.

Score the chicken: Score the chicken to help it absorb more flavor and cook more quickly.

Season the chicken: Add 1 tsp paprika and 1/2 tsp garlic powder to 28 oz chicken thighs. Rub the seasoning thoroughly on the chicken.

Sear the chicken: Prepare a pot and add 1 tbsp olive oil. Sear the chicken on both sides for 5 minutes. Remove the chicken from the pot and set aside.

Caramelize the garlic and onion: In the same pot, add 1 tbsp garlic and 2 oz onion. Stir for 1 minute to caramelize.

Sauté the carrot and celery: Add 2 oz carrot and 2 oz celery. Stir for 2 minutes.

Add and season the rice: Add 1 cup uncooked long-grain rice, 1/2 tbsp lemon juice, 1 tsp dried oregano, 3/4 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp thyme. Stir for 30 seconds.

Add the liquid: Pour in 2 cups of unsalted chicken broth and mix everything.

Cook the rice with the chicken: Add the chicken back to the pot. Put the lid on and let it cook for 20 minutes over low heat until the rice absorbs the broth and turns fluffy.

Garnish and serve: Sprinkle 2 tbsp parsley on top of the dish. Enjoy.