Baked Chicken and Rice

In a small bowl, combine Salt (1 tsp) , Granulated Garlic (1 tsp) , Granulated Onion (1 tsp) , and Ground Black Pepper (1/4 tsp) and mix. Now season your Bone-In Chicken Thighs (4 lb) on both sides.

On medium heat, preheat a large skillet. Once preheated, add Oil (1 Tbsp) and place chicken thighs skin side down.

After removing chicken, in the same skillet add Onion (1/2) and sauté until onions are softened and translucent.

In a large measuring cup or bowl, combine Water (8 fl oz) and Chicken Bouillon Powder (1 Tbsp) . Now add mixed chicken broth to sautéd onions and deglaze the pan.

Once the broth is gently simmering, add Heavy Cream (16 fl oz) , Sharp Cheddar Cheese (2 cups) , and combine well using medium-low heat.

Take Butter (1 Tbsp) and butter your baking dish. Now add all of your chicken broth cream mixture to baking dish.

To the cream mixture, add Basmati Rice (1 1/4 cups) and combine. Next add Broccoli Florets (1 bag) . Then arrange browned chicken thighs on top. Cover baking dish tightly with foil.