Crispy Skin Chicken and Rice

Steps

1. Trim off any excess fat or skin from the chicken thighs, leaving enough to allow for a crispy skin.
2. Loosen the skin on each thigh by lifting it up slightly. Season underneath the skin with equal parts of all-purpose seasoning and adobo seasoning.
3. Apply salt only to the top of the skin (the side that will be exposed).
4. Optional: Place chicken in the refrigerator for 30 minutes to an hour to dry out the skin, which helps achieve crispiness.
5. Dice the red bell pepper, green bell pepper, and onion into bite-sized pieces.
6. Heat a skillet over medium-high heat and add about one tablespoon of avocado oil until hot enough to coat the pan.
7. Place the chicken thighs skin-side down in the hot skillet. Cook for a few minutes until golden brown and crispy on the bottom, then flip and cook the other side.
8. Remove the cooked chicken from the skillet and set aside.
9. Add about one tablespoon of butter to the same skillet and let it melt to start building flavor (fond).
10. Add the diced peppers and onions to the skillet. Season them with a mix of all seasonings: garlic, MSG, chicken bouillon powder, smoked paprika, dried oregano, cayenne pepper, and hot all-purpose seasoning.
11. Cook the vegetables for about 2 or 3 minutes until coated in flavor.
12. Add the washed rice to the skillet and toast it along with the seasonings for a few minutes, ensuring it is evenly distributed and coated.
13. Pour four cups of low sodium chicken broth into the skillet. Add the cooked chicken thighs back into the pan.
14. Cover the skillet with a lid and let it simmer on low heat for 20 to 25 minutes, or until the chicken reaches an internal temperature of 175°F and the rice is finished cooking.
15. Stir in fresh thyme during the last few minutes of cooking to add another layer of flavor.