Preheat the oven to 350 degrees.
Heat the olive oil in a large Dutch oven over medium-high heat.
Season both sides of the chicken thighs well with garlic powder, sea salt, and freshly cracked pepper, to taste.
Place skin side down into the HOT Dutch oven and cook undisturbed for 4-5 minutes or until the skin is golden brown, flip over and cook for 2 minutes.
Remove the chicken thighs from the Dutch oven and place on a plate with a loose tin foil tent.
Add the butter to the now empty Dutch oven over medium-high heat.
Add the mushrooms and cook, for 2-3 minutes, or until golden.
Add the shallots and cook, stirring often for 1 minute.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the rice to the pan and cook, stirring often, for 1-2 minutes.
Add the chicken stock, water, broccoli; mix well and season with sea salt and freshly cracked pepper, to taste.
Nestle the chicken thighs back into the Dutch oven skin side up.
Place a lid on the Dutch oven and put into the oven to bake for 20-25 minutes, or until the chicken is cooked through and the rice is done.
Remove the lid and allow to cook for another 5 minutes to crisp up the skin.
Remove from the oven and sprinkle with fresh chopped parsley on top. Serve and enjoy.