Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (185g) long-grain white rice, uncooked
  • 2 cups (480ml) low-sodium chicken broth
  • 1 tbsp (14g) unsalted butter
  • 1/2 cup (115g) diced yellow onion
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) cracked black pepper
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1/4 cup (60ml) heavy cream or sour cream
  • 1 tsp (2g) dried thyme or parsley
  • 1/2 tsp (1g) paprika

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, melt the butter. Add the diced onion and sauté until translucent (about 3 minutes).
  3. Stir in the minced garlic and uncooked rice. Stir constantly for 2 minutes until the rice smells nutty and looks slightly opaque.
  4. Transfer the rice mixture into a greased 9x13-inch baking dish.
  5. Scatter the chicken pieces evenly over the rice.
  6. In a small bowl, whisk together the chicken broth, salt, pepper, and dried thyme. Pour this liquid evenly over the chicken and rice.
  7. Cover the dish tightly with aluminum foil to trap the steam and bake for 20 minutes.
  8. Remove the foil. Stir in the heavy cream or sour cream gently to create a velvety binder.
  9. Top the entire dish with the shredded cheddar cheese and a sprinkle of paprika.
  10. Bake uncovered for another 10–15 minutes until the cheese is bubbling and the edges are golden brown.