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8 boneless, skinless chicken thighs (about 1 1/2 pounds)
3 small fennel bulbs, cut into wedges, plus 2 tablespoons fennel fronds
2 1/2 cups low-sodium chicken broth
1 cup long-grain brown rice
1 small onion, chopped
1 tablespoon smoked paprika
1 tablespoons fennel seeds, crushed
kosher salt and black pepper
salad, for serving
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