Step 1: Preheat oven to 400°F.

Step 2: Heat a frying pan (we like our cast iron frying pans but you can use any oven proof frying pan) over high heat. Add your avocado oil (or other cooking oil) and brown your chicken thighs on both sides. Approximately 2 minutes per side. Remove chicken from pan and set on a plate leaving chicken juices and oil in pan.

Step 3: Add onions and sauté for 1 minute, add bell peppers and sauté for 1 minute, add garlic, almonds, rice and spices and sauté for 1 minute. Add white wine and sauté for 1 minute.

Step 4: Add chicken broth and place chicken thighs, skin side up on top of rice. Bring to a simmer on your stovetop then transfer to the oven.

Step 5: Cook for 12-15 minutes. Remove when the liquid has been absorbed into the rice and the rice is cooked through.