Heat the oil in a large pan with a lid (I used a cast iron pan like the one above) and cook the onion for a few minutes until softened.
Recipe based on this simple chicken and rice recipe in the New York Times.
It's best to use skin off bone in thighs for this recipe. You can buy them like that in supermarkets in Australia, but if you can't find them where you live go to a butcher and ask them to take the skin off for you.
This recipe is highly adaptable. Skip the wine if you like (replace with more broth or water) and add other flavours with the onions e.g. chorizo slices, Italian herbs, red or green bell peppers, mushrooms, curry powder, paprika (skip the saffron if you choose curry powder though).
I usually cook my chicken and rice for about 25 minutes, but the cooking time will depend on the rice, stovetop and pan you use. Just have the confidence to cook until the rice tastes done and most of the cooking liquid has been absorbed.