1. Pat thighs dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium heat until just smoking. Cook thighs, skin side down, until well browned, 6 to 8 minutes; transfer to plate. Discard skin.

2. Pour off all but 1 tablespoon fat from pot and return to medium heat. Add sausage and onion and cook until onion is translucent and sausage begins to brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, thighs, 1 teaspoon salt, and 1 teaspoon pepper and bring to boil. Reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.

3. Remove thighs from pot and set aside. Stir rice into pot, cover, and continue to cook over low heat until rice is tender, about 20 minutes.

4. Using 2 forks, shred chicken into bite-size pieces; discard bones. Gently fold shredded chicken into rice mixture. Remove from heat and let sit, covered, for 10 minutes. Serve

Serves 6 to 8