In a small bowl combine
Salt (1/2 Tbsp)
Granulated Garlic (1 tsp)
Granulated Onion (1 tsp)
Ground Black Pepper (1/4 tsp)
and mix. Now season your
Bone-In Chicken Thighs (4 lb)
on both sides.
On a medium heat preheat a large skillet. Once preheated add
Oil (1 Tbsp)
and place chicken thighs skin side down.
Brown chicken for five minutes on each side. Once chicken is browned place on a baking sheet and set aside until needed.
After removing chicken, in the same skillet add
and sauté until onions are softened and translucent.
In a large measuring cup or bowl combine
Water (8 fl oz)
Chicken Bouillon Powder (1 Tbsp)
. Now add mixed chicken broth to sautéd onions and deglaze the pan.
Once broth is gently simmering add
Heavy Cream (16 fl oz)
Sharp Cheddar Cheese (2 cups)
and combine well using a medium low heat.
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.
Preheat your oven to 350 degrees F (176 degrees C).
Cover and bake in a preheated oven for 40 minutes, then remove foil and continue to bake uncovered for an additional 15 minutes. (Cook time can vary depending on if chicken and frozen broccoli are completely thawed and oven temperature calibration.)
Once the time is up, allow the baked chicken and rice to set for 15 minutes, then serve.