One of my favorite winter meals is so savory and tasty, and best of all, easy to fix in less than half an hour. Depending on the amount of time you have, you can either oven bake the chicken or buy a rotisserie bird already cooked. Here's how I cooked it recently.
I keep bags of Vigo Saffron Rice on hand in the pantry for a quick side dish, or to use with a meat casserole. The link above is for multiple bags, but of course you can buy one at the grocery store just to try this recipe. The rice has spices included and those by themselves in the rice are quite tasty.
I bought a family pack of chicken thighs (I like the flavor and moistness of them) and baked them on a rack in a foil lined pan in a 375 degree oven for about 45 minutes. Initially, the thighs were patted dry and then lightly drizzled with peanut oil before putting them in the oven.
As the chicken was cooking I combined two cups of water in a sauce pan along with one medium chopped onion, two stalks of celery, and about a cup of fresh mushrooms. You could also use chicken broth instead of the water of course. I prefer Imagine brand chicken broth to the less delicious Swanson. This cooks for about 20-25 minutes, or to taste.
And, last but not least, I add curry powder to the rice when it's done. This is just a personal added flavor that I like.
So, the choice is yours as far as serving the rice as a side dish, or de-boning the cooked chicken and adding it to the rice if you would like to take it to a pot luck.