To a heavy bottom dutch oven, heat over medium heat for about 4-5 minutes. Add oil and let heat for an additional minute.

Pat dry chicken thighs. Season both sides with salt, pepper, and desired seasonings. Once seasoned, add to the bottom of the dutch oven, not allowing overlap of chicken. Let cook (no moving it!!) for 4-5 minutes, then cook the other side for an additional 4-5 minutes. (Don't worry about it not being cooked all the way through yet). Remove chicken from pot and set aside on a plate.

To the dutch oven, add in your desired vegetables. Season with a bit of salt. Stirring occasionally, cook for about 3-4 minutes. Then add butter and rice stirring frequently for an additional 1-2 minutes.

Next add your broth and use your spatula to scrape any caramelized bits of chicken off the bottom of the pan. Increase heat and bring to a simmer. Once simmering, add chicken thighs on top and add lid. Decrease heat to low and let cook for about 25-30 minutes.

After about 25-30 minutes, the liquid should all be absorbed. Stir and serve with desired toppings.