# Cut each of the thighs into 2 pieces, put these pieces into a pot. Add water on the
chicken pieces, until the water covers them, let it boil.
# After boiling the
chickens, remove them from the water and place them onto a colander.
# Put vegetable oil and butter into a teflon skillet. When the butter melts add finely diced
onion.
# After roasting the
onion, add
tomato paste and salt in it. Roast it until the smell of the
tomato paste goes away.
# Finally, add washed
rice, but not rested in water, and roast the mixture for about 4-5 minutes.
# Lay the mixture into a medium baking tray without mashing the pilaf, add 4 cups
chicken broth in it.
# Place the boiled and drained
chicken thighs over the pilaf smoothly.
# Place the tray into the oven, which is preheated to 428 F, bake until the
rice soaks the water in the mixture.
# When the misoriz turns to cooked, rest it in the oven without opening the door of the oven, and then serve it hot.
