One pot Cream of Mushroom Chicken and Rice Recipe (with Video)

Preparation
1. Preheat the oven to 350.
2. Mix together all seasonings except sazon tropical and season the chicken thighs.
3. Heat the oil in a Dutch oven or oven safe pan and sear the chicken thighs for about 3 minutes per side on medium high heat until browned. Cook in batches if necessary.
4. Remove chicken and excess oil leaving about a tablespoon.
5. Add in diced onions and bell peppers and sauté until soft, about 5 minutes.
6. Add in garlic and cook until fragrant.
Cooking the Rice
1. Pour in the washed rice and sauté for two minutes.
2. Pour in the Kettle and Fire Mushroom Chicken Bone Broth.
3. Stir in the cream of mushroom soup.
4. Bring this to a simmer.
Final Steps
1. Add back in the chicken, cover and place in the oven for 35 to 40 minutes, until most of the water is evaporated.
2. Remove chicken and stir rice. Rice will be very creamy.
3. Serve chicken over rice and enjoy.