Forgotten Chicken and Rice

INGREDIENTS:

4 bone-in, skinless chicken thighs

1 cup long-grain white rice

1 can (10.5 oz) cream of chicken soup

1 can (10.5 oz) cream of mushroom soup

1 cup chicken broth

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

½ teaspoon dried rosemary

Salt and black pepper, to taste

2 tablespoons olive oil or melted butter

1 cup frozen peas or mixed vegetables (optional)

DIRECTIONS:

Preparing the Ingredients

Preheat the Oven: Preheat your oven to 300°F (150°C).

Prepare the Rice: Spread the uncooked rice evenly in the bottom of a greased 9×13-inch baking dish.

Sauté the Aromatics: In a small skillet, heat olive oil or melted butter over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Mix the Soups: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the sautéed onion and garlic mixture, dried thyme, paprika, dried rosemary, salt, and black pepper.

Assembling the Dish

Combine and Pour: Pour the soup mixture over the rice in the baking dish, spreading it evenly.

Add the Chicken: Place the chicken thighs on top of the rice mixture, making sure they are evenly spaced.

Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 2.5 to 3 hours. The rice should be tender and the chicken should be cooked through and easily shred with a fork.

Add Vegetables (Optional): If using frozen peas or mixed vegetables, add them during the last 30 minutes of baking. Stir gently to incorporate.

Final Touches

Uncover and Crisp: Remove the foil and bake for an additional 10-15 minutes to allow the chicken skin to crisp up and any excess liquid to evaporate.

Serve: Let the dish rest for a few minutes before serving. Garnish with chopped fresh parsley if desired.