Very simple. I chopped up an onion, a carrot, and some celery, sauteed them in a big oval Dutch oven, laid chicken thighs on top of the vegetables, seasoned with salt, pepper, a spice mix I like, some herbs I like, added a bay leaf, and poured in a big can of Ro-tel, then added just enough water to mostly cover the chicken. Let it simmer while the oven heated up to 350F and put the pot in the oven. When the chicken pieces internal temperature was 160F, I turned the oven down to 200, and put the rice on to cook. Served the chicken, vegetables, and juice on top of piles of rice. I had one thigh, others had more.