Pour in chicken broth. Place chicken thighs on top, skin side up. Cover and bring to a boil. Reduce heat to low and simmer, covered, for about 30 minutes, until chicken is cooked through and all liquid has been absorbed by the rice. Halfway through, stir the rice. (You’ll probably need to remove the chicken for a minute to do this.) Check the pot after chicken has been cooking 20 minutes to make sure you are not running out of liquid. If it looks too dry, add more chicken broth or water. When chicken is done, turn off heat and let rest, covered, for 5 minutes.