Smothered Chicken and Rice (Print Version)

# Ingredients:

01 - 4 bone-in, skin-on chicken thighs.
02 - 1 cup long-grain rice.
03 - 1 small onion, diced.
04 - 2 garlic cloves, minced.
05 - 1½ cups chicken broth.
06 - 1 cup milk or heavy cream.
07 - ½ cup cheddar cheese, shredded.
08 - 1 tablespoon olive oil.
09 - 1 teaspoon paprika.
10 - ½ teaspoon dried thyme.
11 - ½ teaspoon dried parsley.
12 - ¼ teaspoon black pepper.
13 - Salt to taste.
14 - Fresh parsley for garnish.

# Instructions:

01 - Heat oven to 350°F. Season chicken with salt, pepper, and paprika.
02 - Brown chicken in oil 3-4 minutes per side until golden. Remove from pan.
03 - Cook onion until soft, add garlic. Stir in rice to coat with oil.
04 - Pour in broth, milk, and seasonings. Bring to simmer.
05 - Return chicken to pan. Cover and bake 35-40 minutes until rice is tender.
06 - Top with cheese, bake 5 more minutes. Garnish with parsley.

# Notes:

01 - Can add white wine for extra flavor.
02 - Keeps 3 days in fridge.
03 - Can top with crispy fried onions.

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