5 chicken thighs, or other pieces
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. dried parsley
1 tbs. olive oil
1 tbs. garlic, minced
1/2 cup red onion, diced
1 cup regular rice or brown rice
1 1/2 cup chicken broth
salt and pepper to taste
Preheat oven to 400º.
In large bowl, evenly season chicken with salt, pepper, paprika and parsley.
On high, heat olive oil in an ovenproof pot and place chicken, skin side down in the hot oil. Cook 5-6 minutes or until chicken browned. Cook additional 5-6 minutes to brown other side, and remove from pot.
Add garlic and onions to pot and cook until onions are done.
Pour in rice and chicken broth and season with salt and pepper if desired. Stir well, bringing to a boil.
Add chicken to pot, skin side up on top of rice. Bring back to a boil and cover with lid.
Bake 35-40 minutes or until the rice is fullly cooked.