1½cupslong grain white rice(*see notes for brown rice)
3cupslow sodium chicken broth
1tablespoonmelted butter or oil
5bone in chicken thighs(about 800 grams) skin on or off according to your preference
Preheat oven to 350 degrees F.
Rinse rice well to remove excess starch.
In a large (3.5-4 quart) braiser, casserole dish, oven-safe pan or 9x13" pan, stir together the chicken broth, rice, butter or oil, garlic, salt, parsley and pepper. Smooth so that the rice is covered by the liquid.
In a small bowl, combine brown sugar, seasoning salt, garlic powder, and pepper.
Rub seasoning over the top of the chicken thighs so they are all evenly coated. Place chicken thighs on top of the rice in the pan (the liquid should not cover them -- don't press them down!).
Cover and bake for 30 minutes, then uncover and continue cooking for 20-25 minutes, until rice is tender and chicken thighs reach and internal temperature of at least 165 degrees F in the thickest part.
*You can use brown rice in this recipe, but it may need longer to cook (an extra 5-10 minutes). You shouldn't have to adjust the liquid at all.