Brown well-seasoned thighs well in a Dutch oven. Remove to a platter.
Saute onions and carrots until tender, about 6 minutes. Add rice and garlic and brown until nutty, a couple of minutes.
Return chicken and accumulated juices to pot. Add chicken stock (about 2:1 by volume of rice) and bring to a simmer.
Cover and put into a 350 oven for 15 minutes. Remove and keep covered for another 15 minutes.