In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt, black pepper, and paprika. Sear the chicken on both sides until golden brown, about 5-7 minutes. Remove from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add the diced onion, bell pepper, and carrots. Sauté until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

Combine Rice and Broth

Stir in the brown rice, followed by the chicken broth. Bring to a boil.

Simmer with Chicken

Once boiling, reduce the heat to low, nestle the seared chicken thighs into the rice mixture, cover, and let simmer for 30-35 minutes, or until the rice is cooked and the liquid is absorbed.

Finishing Touches

Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, and garnish with fresh parsley before serving.