Oven-baked chicken with creamy rice

Ingredients for 3 servings:

• 600 g chicken thighs
• 250 g rice
• 4 m.-sized onion(s)
• 400 ml chicken broth
• 200 ml cream
• salt and pepper
• Paprika powder, sweet
• oil
• butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Season the boned chicken thighs with salt and pepper, then sear them skin-side up. Remove the meat from the pan and place skin-side up in a baking dish. Cut the onions into rings or strips, heat a little oil in the pan, and fry the onions until translucent. Then add a knob of butter and the rice. Continue frying until the onions are translucent. The onions can brown a little, if desired. Spread the rice and onions around the meat. Mix the chicken stock with the cream, season with salt and pepper, and pour over the rice and onion mixture. Then place in the oven at 160–170°C (convection oven) for about 30 minutes. Check occasionally to see if the rice is cooked. If you choose a dish large enough to leave the skin uncovered, it will be nice and crispy and the meat tender. The cream and onions will give the rice a creamy texture. You can optionally season the breast and onions with paprika powder, but you can also use many other spices, but we prefer it this way.