Heat olive oil and melt 1 tablespoon of butter in a large deep skillet or Dutch Oven over medium heat.

While the oil heats, sprinkle the chicken pieces with paprika, kosher salt, and fresh ground black pepper.

Add the chicken to the skillet and brown it on both sides. Once browned, remove the chicken to a plate and cover it to keep warm.

In the same pot, melt the remaining butter over medium heat.

Add the chopped onion, celery, and carrots. Cook until the onions and celery are soft.

Reduce the heat to low, then add minced garlic, dried thyme, crushed rosemary, marjoram, and jasmine rice. Cook for 1-2 minutes, stirring to toast the rice lightly.

Stir in the chicken broth and bring the mixture to a boil.

Reduce the heat to a simmer, add the browned chicken back into the pot, cover, and let it cook for 20 minutes without lifting the lid.

Once done, remove the pot from heat and let it sit covered for another 5 minutes. This helps the flavors meld together.

Fluff the dish with a fork and garnish with fresh chopped thyme or rosemary before serving.