Preheat the oven to 400˚
-lightly grease a large baking dish that will hold all your items. ( Eg 9”x13” Pyrex dish)
Season the chicken breasts with paprika and oregano, salt & pepper
In a saute pan over medium high heat brown the Chicken thighs. Just brown and not to cook through.
Remove chicken from pan, to be used later. Discard any excess fat from the saute pan, keeping 2 tbsps for cooking the onion
With the reserved fat, saute the onions to light golden brown
Add the rice into the saute pan with the onions and mix well. Lightly toasting the rice and scraping up any chicken bits in the pan, season with salt & pepper
Add in the 1 cup of Spanish sauce and the chicken broth and bring to a simmer
Add in the chopped green onion and parsley and stir into the rice
Pour rice mixture into prepared dish, place the reserved chicken thighs on top of the meat. Carefully spoon the remaining Spanish sauce over each of the chicken thighs to coat evenly.
Place dish into the oven and reduce the oven temperature to 375˚ and cook for 30mins
Remove dish from oven. Scatter some of the green onions on the top for appearance and if desired lightly drizzle over a little bit of olive oil