Prepare the chicken thighs by seasoning them with salt, pepper, paprika and parsley in a large bowl.
Place the seasoned chicken thighs skin side down in hot olive oil over high heat in a casserole.
Cook for 5-6 minutes until golden brown, then flip and continue frying for another 5-6 minutes until the second side is golden brown.
Remove the browned chicken from the casserole and set aside.
Build the Casserole
Add chopped garlic and red onion to the casserole with the remaining oil and cook until the onion becomes transparent.
Stir in the chicken broth and season with salt and pepper, mixing until the mixture begins to boil.
Add the rice to the broth mixture and stir well.
Place the browned chicken thighs skin side down over the rice, cover the casserole, and cook for 35-40 minutes until the rice is fully cooked, stirring occasionally to prevent sticking.
Remove from heat and garnish with chopped fresh parsley and grated Parmesan cheese before serving.
