INGREDIENTS:
- 6 cloves garlic, minced, divided
- 3 tablespoons lemon pepper
- 1 tablespoons paprika
- 1 tablespoons olive oil
- 1 yellow onion, diced
- 2 pounds bone-in, skin-on chicken thighs
- 4 tablespoons butter
- 4 cups chicken broth
- 1 cup Parmesan
- ¼ cup parsley, optional
- 1 ½ cups arborio rice
- ¼ cup white wine
- 1 ½ cups milk
- Pepper, to taste
INSTRUCTIONS:
- Preheat your oven to 350˚F/180˚C.
- Combine lemon pepper, paprika and 2 cloves minced garlic in a small bowl.
- In a large oven proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down.
- Cook for 3 minutes, turn the heat up to medium high and cook for an additional 2 minutes (or until browned).
- Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside.
- With a paper towel, carefully wipe out excess fat, leaving the seasoning.
- On medium high, melt 2 tablespoons of butter in the pot and add the diced onions and 4 cloves minced garlic.
- Cook until onions are translucent, 1-2 minutes. Add the rice and stir until it becomes translucent 1-2 minutes.
- Pour in the white wine and cook until most of the wine has evaporated, about 2 minutes.
- Add the chicken broth, 1 cup of milk, and a dash of pepper and stir. Bring it to a simmer.
- Place the chicken back into the pot. Cover with a lid or foil and bake for 20 minutes. Remove the lid and bake for 10 minutes.
- Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
- Add 2 tablespoons of butter, parmesan, 1/2 cup of milk and parsley to the rice.
- Stir until well combined. Return the chicken on top of the rice and serve.
- ENJOY!
