Ingredients
– 4 chicken thighs (bone-in, skin-on preferred for flavor)
– 1 can of cream of mushroom soup
– 1 packet of onion soup mix
– 1 cup of water
– 2 cups of rice (uncooked)
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Equipment Needed
– A large oven-safe skillet or Dutch oven
– Measuring cups and spoons
– A wooden spoon or spatula
– An oven mitt
– A serving spoon
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C) because the magic is just around the corner! In my kitchen, I love to start by searing the chicken thighs skin-side down in a hot skillet with a drizzle of oil. This is where the flavor begins; the skin should get nice and crispy. Sear them for about 4-5 minutes until golden brown, then flip and do the same on the other side. Once done, set them aside for a moment. (See the next page below to continue steps…)