Checking the ingredient list, there's nothing dairy-based here at all — no butter, cream, milk, or cheese in sight, just chicken, rice, and pantry staples doing all the work. That makes this one an easy, no-fuss choice for a dairy free dinner rotation. Bone-in chicken thighs and drumsticks get rubbed with smoked paprika, garlic powder, and onion powder, then seared skin-side down until deeply golden before the whole pot goes into the oven. The rice cooks right in the drippings along with diced tomatoes, chicken broth, thyme, and bay leaf, soaking up all that savory flavor as it bakes. Everything finishes in one pot, with crisp-skinned chicken resting on top of tender, tomato-flecked rice underneath. A scatter of fresh parsley at the end brightens the whole dish before it goes straight from oven to table.
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Preheat the oven to 375°F (190°C). Pat the chicken pieces completely dry with paper towels. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, and onion powder, then rub the mixture evenly over all sides of the chicken.
Heat the olive oil in a large Dutch oven or deep 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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