1 cup water
1 can (10.5 oz) cream of chicken soup (ONLY one can, to avoid overly creamy rice)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon dried parsley
For the chicken:
5–6 pieces bone-in, skin-on chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon salt