Paprika Chicken & Rice Bake

Preheat oven to 400˚F (200˚C).

In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.

On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil.

Cook 3-6 minutes, until the thighs develop brown crispy skin, then flip them over.

Cook an additional 3-6 minutes to brown the other side, then remove them from the pot.

Add the garlic and onions to the pot, and cook until the onions are transparent.

Pour the rice and chicken broth into the pot and season with salt, pepper & turmeric. Stir well, bringing to a boil.

Optional - stir in vegetables (medley, green beans, peas, lima beans, etc.)

Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil.

Cover with a lid, then bake for 35-40 minutes, or until the rice is fully cooked.