Ingredients:
4 to 6 chicken thighs (with skin for extra flavor)
1 cup uncooked white rice
2 cups chicken broth
1 cup heavy cream or cooking cream
1 onion, finely chopped
2 cloves garlic, minced
1 cup shredded cheese (optional – for topping)
1 tablespoon olive oil or melted butter
1 teaspoon dried herbs (thyme, oregano, or Italian seasoning)
Salt and black pepper to taste
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Instructions:
1. Preheat the oven to 190°C (375°F).
2. Prepare the rice mixture:
In a large baking dish, mix the uncooked rice, chicken broth, cream, chopped onion, garlic, salt, pepper, and half of the dried herbs.
3. Add the chicken:
Place the chicken thighs on top of the rice mixture, skin side up. Brush the top of the chicken with olive oil or melted butter and sprinkle with the remaining herbs.
4. Cover with foil and bake for 45 minutes.
5. Uncover and, if desired, sprinkle shredded cheese on top of the chicken. Return to the oven uncovered and bake for another 15–20 minutes, or until the chicken is golden and fully cooked, and the rice is tender.
6. Serve hot, garnished with fresh parsley or herbs if desired.
