Step 1

Preheat oven to 375 degrees. Grease a 13x9 baking dish with cooking spray. Combine seasonings for Spice Blend.

Step 2

Using about 2/3 of the spice mixture, season both sides of chicken liberally. Reserve remaining spices to be used with rice.

Step 3

Add enough oil to a large skillet to generously coat the bottom then heat over medium-high heat until oil is shimmering. Place all chicken thighs into skillet then cook 5 minutes on each side or until nicely browned. Remove chicken from skillet.

Step 4

Add chicken broth to hot pan then stir to deglaze. Add cream of chicken soup (unprepared), water and remaining spices then stir to combine. Turn off heat then pour mixture into baking dish. If your skillet is oven-safe, has a tight-fitting lid and large enough, feel free to finish recipe in the skillet instead of baking dish.

Step 5

Sprinkle rice evenly into soup mixture. Arrange chicken evenly into pan then cover TIGHTLY with aluminum foil.

Step 6

Bake at 375 degrees for 45 minutes then remove from oven. Carefully remove foil. Using a fork to reach the bottom and work under the chicken, gently stir the rice a bit. The pan drippings will likely settle on top of the rice – that’s OK – just stir everything up a bit. You can also easily remove the chicken to stir everything well then place it back on top of the rice.

Step 7

If rice is tender, leave foil off then return dish to the oven for 5-10 minutes or until any standing liquid has evaporated and rice is just starting to brown.

Step 8

If rice still needs to cook longer, replace aluminum foil then continue cooking 10-15 minutes or until rice is tender.