# Ingredientes:
→ Meats
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
→ Vegetables & Aromatics
03 - 1 medium onion, finely chopped
04 - 3 garlic cloves, minced
05 - 200 grams green beans, trimmed and cut into 5-cm pieces
06 - 1 medium tomato, grated or finely chopped
→ Rice & Broth
07 - 1 ½ cups short-grain rice (e.g., Bomba)
08 - 1 teaspoon sweet paprika
09 - 4 cups chicken broth, hot
10 - Salt and pepper, to taste
→ Optional Garnish
11 - Lemon wedges
12 - Fresh rosemary or thyme sprigs
# Instrucciones:
01 - Preheat oven to 200°C (390°F).
02 - Season chicken thighs with salt and pepper. Heat olive oil in an ovenproof skillet or earthenware cazuela over medium-high heat. Brown chicken on both sides, about 4–5 minutes per side. Remove and set aside.
03 - In the same pan, lower heat to medium. Add onion and garlic; cook for 3 minutes until soft.
04 - Stir in green beans and cook for 3 minutes, then add tomato and cook until reduced, about 4 minutes.
05 - Stir in the rice and paprika, toasting for 1 minute to absorb flavor.
06 - Pour in the hot broth, mix gently, and return the chicken thighs on top, skin-side up.
07 - Bring to a gentle simmer on the stovetop, then transfer the pan to the preheated oven. Bake uncovered for 25–30 minutes, or until the rice is cooked and liquid is absorbed.
08 - Let rest 5 minutes before serving. Garnish with lemon wedges and herbs if desired.
