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Italian Risotto Chicken

Italian Risotto Chicken

6-8 Chicken Thighs
3 Tbs Oil, divided
Salt & Pepper, to taste
2 Tbs. Sweet Paprika
1 Cup Arborio Rice
1 & 1/2 cups White Wine
2 Yellow Onions, sliced into half moons
1 Cup Grape Tomatoes, sliced in half
2 Tbs. Thyme, chopped plus extra for topping
4 Tbs. Parsley, chopped, plus extra for topping
2 Tbs. Italian Style Soffrito Seasoning, divided
8 Garlic Cloves

Preheat oven to 350. Heat up a large skillet over medium high heat. Add 2 tablespoons of oil to pan. Season Chicken Thighs with the remaining Oil (I used Olive for this part), Salt, Pepper and Sweet Paprika. Once oil is hot and shimmering, add Chicken Thighs in a single layer. Sear until the chicken no longer sticks to the pan and has taken on a bit of color. Flip and sear for a few more minutes on the other side. Remove Chicken from pan and set aside. Do not clean out your pan. Add in Arborio Rice and toast the rice until its coated with the fat left over from the chicken and slightly browned (abou…

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