Ingredients
- 4 bone-in, skin-on chicken thighs (or your preferred cut)
- Salt and black pepper, to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (optional)
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
- 1 cup long grain white rice (uncooked)
- 1/2 tsp thyme (optional)
- Chopped parsley, for garnish
Instructions
- Season the Chicken:
Season chicken with salt, pepper, paprika, and garlic powder on both sides. - Brown the Chicken:
In a large skillet or Dutch oven, heat olive oil over medium heat.
Sear chicken skin-side down until golden brown (about 4–5 minutes per side). Remove and set aside. - Sauté Aromatics:
In the same pan, add chopped onion, garlic, and bell pepper. Sauté until softened (about 3 minutes). - Make the Rice Base:
Stir in the cream of chicken soup and chicken broth. Mix well.
Add uncooked rice and thyme (if using). Stir to combine. - Add Chicken Back:
Nestle the seared chicken back into the skillet, skin-side up. Spoon some liquid over the top. - Simmer & Cover:
Reduce heat to low, cover, and simmer for 30–40 minutes, or until rice is tender and chicken is cooked through. - Garnish & Serve:
Remove from heat. Let rest 5 minutes. Garnish with chopped parsley and serve hot.
Would you like a creamy version with cheese added, or a baked version instead of stovetop?