Chicken and Rice Smothered (Print Version)

# Ingredients:

01 - 4 skin-on chicken thighs with bones.
02 - 1 teaspoon sweet paprika.
03 - 1 teaspoon dried onion powder.
04 - 1 teaspoon minced garlic powder.
05 - 2 tablespoons extra virgin olive oil.
06 - 1 medium chopped onion.
07 - 2 cloves finely chopped garlic.
08 - 1 cup thick heavy cream.
09 - 1 cup condensed mushroom soup.
10 - 1 cup white long-grain rice.
11 - 2 cups chicken stock.
12 - Salt and black pepper as needed.
13 - Chopped fresh parsley as topping.

# Instructions:

01 - Rub the chicken pieces with black pepper, salt, sweet paprika, dried onion and garlic powders.
02 - Get the chicken golden by cooking each side for 5-7 minutes in hot oil, then set aside.
03 - Cook the onion and garlic until soft for about 3-4 minutes, then pour in cream and mushroom soup and let bubble gently.
04 - Put chicken back in, cover the pan and let it cook slowly for 20-25 minutes.
05 - Get your stock bubbling, stir in rice, put a lid on it and cook till it's light and fluffy in 18-20 minutes.
06 - Lay the chicken on the rice bed, drizzle with the sauce and sprinkle parsley on top.

# Notes:

01 - Try it with skinless chicken for fewer calories.
02 - Any rice type works fine too.
03 - Perfect for cooking ahead and storing.
04 - Toss in some red pepper flakes for heat.

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