Prep time: 10 minutes
Total time: 1 hour and 30 minutes
2 cups|500 ml chicken stock
2 cups|500 ml homemade or store bought cream of mushroom soup
2 cups|380 grams multicolored wild rice
2 pounds|1 kg bone-in, skin-on chicken thighs (about 6)
1 teaspoon paprika
kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 teaspoons minced parsley
Heat the oven to 350°F. Mix the chicken stock, mushroom soup, and rice together in a 9-inch-by-13-inch casserole dish. Season the chicken all over with the paprika, salt, and pepper and nestle, skin-side up, on top of the rice. Dot with the butter and bake, covered, for 1 hour. Remove the cover and bake until the chicken is golden and the mixture is thick, 35 to 40 minutes more. Sprinkle with the parsley and serve.
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