Kirk's Cooking and Cocktails

1 Preheat the oven to 375 degrees.
2 Dice the onion, chop up the celery stalks and peeled carrots, and finely mince your garlic. If using jarred garlic 1 clove = 1 tsp.
3 Combine the spice blend together and season one side of the chicken thighs (I did the skin side first) with half of the spice blend.
4 Add 1-2T of the avocado oil to your pan on medium high heat.  Add the chicken with the seasoned side down and sear for about 2-3 minutes (until it’s nice and golden).
5 Sprinkle on the remaining seasoning to the uncooked side, flip and sear that side, then remove.
6 Add the remaining oil and cook the onion, carrots, and celery for around 5 minutes.  They should be soft.
7 Add the garlic, rosemary, and thyme and cook for about 30 seconds.
8 Stir in the rice and then the chicken broth, cream and parmesan cheese.
9 Once mixed together, bring to a light simmer, cover with foil and bake for 25-30 minutes.
10 Check around the 20 minute mark and add more broth if needed.
11 Remove, add any salt and pepper to taste, and eat.
12 Enjoy!