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Preheat your oven to 180°C (350°F).
Slice the onions and chop the red bell peppers into pieces.
Assemble the Jar:
In a large jar or oven-safe pot, layer the sliced onions at the bottom.
Next, add the rice evenly on top of the onions.
Add the chopped red bell peppers on top of the rice.
Season the Chicken Thighs:
Rub the chicken thighs with olive oil and season with smoked paprika, garlic powder, thyme, salt, and pepper.
Place the seasoned chicken thighs on top of the vegetables and rice.
Add Broth:
Pour the chicken broth (or water) around the ingredients in the jar. Make sure the broth covers most of the rice and vegetables.
Cook:
Cover the jar or pot with a lid or foil and bake in the preheated oven for 45-60 minutes, until the chicken is fully cooked and the rice is tender. (Check the chicken with a meat thermometer—165°F/74°C is the safe internal temperature.)
Serve:
Once done, carefully remove from the oven. Let the dish rest for 5 minutes before serving.
Garnish with fresh parsley if desired, and enjoy your delicious, one-pot meal!
Serving & Storage Tips:
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