Ingredients:

  • 1.1 kg bone-in, skin-on chicken thighs (2.5 lbs, approx. 6-8 pieces)
  • 280g (1.5 cups) extra long grain white rice
  • 300g cream of mushroom soup
  • 300g cream of chicken soup
  • 300 ml chicken bone broth
  • 60g (1/2 cup) finely minced shallots
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1/2 tsp black pepper

Instructions:

  1. Preheat the oven to 175°C (350°F).
  2. Combine 300g cream of mushroom, 300g cream of chicken, and 300 ml chicken bone broth in the baking dish until well incorporated and smooth.
  3. Whisk in the 60g minced shallots, 1/2 tsp black pepper, and 1 tsp dried thyme.
  4. Scatter 280g (1.5 cups) extra long grain white rice evenly over the liquid mixture.
  5. Submerge the rice slightly using a spoon.
  6. Arrange the 1.1 kg chicken thighs on top of the rice mixture, skin side up.
  7. Season the tops of the chicken with 1 tsp smoked paprika until the skin is vibrantly red.
  8. Seal the dish tightly with heavy duty foil, ensuring no steam can escape.
  9. Bake for 1 hour 30 mins until the chicken is tender and rice is fluffy.
  10. Rest the dish, covered, for 10 minutes before serving to let the juices settle.