12 chicken thighs
1/2 cup chicken broth
3/4 cup uncooked white rice
3/4 teaspoon paprika
2 tablespoons vegetable oil
1/2 cup milk
1 cup chopped onion
Place chicken thighs in a large bowl.
In a large skillet, heat oil over medium heat. Brown chicken over medium heat until no longer pink. Transfer to the center of the skillet, and add rice. Stir-fry rice with oil and rice. Simmer orange-colored rice through to bottom of dish.
Remove skillet from heat, and stir-fry chicken and other vegetables in until brown. Stir-fry onion in warm water. Spoon casserole into a baking dish. Sprinkle with paprika and oil.
Cover dish, and place a large glass of water on bottom of dish. Sprinkle with onion, and top with chicken wings.
Cover dish with aluminum foil, and place in refrigerator overnight. Refrigerate while serving.