2 small packages of chicken thighs (approximately 2.5 - 3 lbs total)
olive oil
8 T of butter, divided
1 onion, diced
8 cups chicken broth
2.25 cups white rice
1 T "better than bouillon"
water if necessary
12 oz package frozen peas

Heat olive oil and butter in a large stockpot. Brown chicken thighs, skin-side-down in the oil for several minutes. Remove chicken and place on a plate. Saute an onion in the butter and oil mixture for about eight minutes, until softened. Add broth, salt, and pepper and bring to a boil. Turn heat down and add chicken back to pot. Simmer the chicken for about 30 minutes. Remove chicken from the pot and add in the rice. While rice is cooking, remove skin & bone, shred the chicken. Add back the chicken and 6 T of butter. Add a heaping T of better than bouillon. Cook until rice is tender, adding water if necessary. Add a small package of frozen peas and heat through. Season with salt & pepper.