Flipside Farm- Bone Broth, Tomato, Basil, Chicken, Rice

INGREDIENTS2 tablespoons olive oil1/2 cup diced onion2 cloves garlic, minced1/4 cup tomato paste2 medium tomatoes, cored and diced2 cups long-grain brown rice3/4 teaspoon kosher salt, plus more for seasoning1/4 teaspoon freshly ground black pepper, plus more for seasoning4 cups (1 quart) low-sodium bone broth6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)1/3 cup lightly packed chopped fresh basil leavesArrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with olive oil or cooking spray.Heat the oil in a large skillet over medium-high heat until shimmering. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and tomato paste and sauté for 1 minute more. Stir in the tomatoes, rice, 3/4 teaspoon salt, and 1/4 teaspoon pepper.Transfer the rice mixture to the prepared baking dish. Pour the broth evenly over the rice. Season the chicken thighs with salt and pepper on both sides and place them skin-side up on the rice.Cover the pan with aluminum foil and bake 1 hour. Uncover and bake until the rice absorbs all of the liquid and the chicken is cooked through and the juices run clear, 30 to 40 minutes more.