I love this dish because it's a hearty weeknight meal that goes from stove to oven in just one pot! This leaves plenty of time to wash up the dishes and enjoy a glass of wine while the casserole bakes.
In a large skillet or Dutch oven, melt butter over medium heat
Pat dry chicken thighs with a paper towel and season the skin with one quarter of the spice mix
Once the butter is hot, brown the chicken with the skin side down until it's golden brown
Remove the chicken and set aside
Pour off all but one tablespoon of the fat in the pan
Add the onions and peppers with half of the remaining spices and saute until the onions are translucent
Add dry rice and saute for a couple minutes, stirring constantly
Deglaze pan with white wine and then add the chicken broth.
Let the rice absorb the liquid for a couple of minutes, then turn off the heat.
Place the chicken thighs skin up on top of the rice and sprinkle with the remaining spices.
Cover the pan with aluminum foil or a lid and bake 20 minutes
Remove cover and continue to bake until chicken reaches 160F, about 20-25 more minutes. Let the dish rest uncovered for about 5 minutes and then serve.
Notes
Chop the veggies while the chicken is browning to save time
To make this chicken and rice in one pot, you need a pan that can go from stove to oven, like a dutch oven or cast iron skillet.