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I made this recipe for the first time last night. The flavors are AMAZING! The rice cooked up nice and fluffy but I didn't achieve the expected crispy crust at the bottom of the pan. Rereading the recipe, I failed to buy the bone-in, skin-on chicken thighs....could this have been the reason that I didn't get the crusty rice bottom? Not enough fat? Or maybe I needed more heat when I was reducing to low for 35 minutes. Also considering, the pot...used a stainless steel double bottom dutch oven, but next time will try cast iron dutch oven. Your additional comments would be welcomed! Fantastic recipe.