Step 1

Preheat oven to 400 F

Step 2

Season chicken thighs with paprika, dried parsley, onion powder, garlic powder, salt, and pepper

Step 3

Heat a pan on low with ghee or butter and add 1 sliced red onion

Step 4

Sauté very slowly on low heat and season with salt and pepper

Step 5

Once they are almost done (at least 15-20 minutes) add a minced clove of garlic and quickly sauté

Step 6

Take off heat and set aside.

Step 7

While the pan is still hot, add the chicken thighs skin down and quickly brown the skin

Step 8

Flip and brown the other side- Do not cook through! Just brown the chicken.

Step 9

Using an oven safe dish (or the same cast iron pan), add the sautéed onions, rice, chicken stock, then mix together

Step 10

Add the chicken to the rice with the skin side up then place in the oven for 35-40 minutes

Step 11

Garnish with parsley and serve