INGREDIENTS
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8boneless, skinless chicken thighs (about 1 1/2 pounds)
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3small fennel bulbs, cut into wedges, plus 2 tablespoons fennel fronds
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2 1/2cupslow-sodium chicken broth
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1cuplong-grain brown rice
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1small onion, chopped
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1tablespoonsmoked paprika
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1tablespoonsfennel seeds, crushed
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kosher salt and black pepper
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salad, for serving