RECIPE //
2 Tbsp olive oil (divided)
4 chicken thighs (boneless, skinless)
1 tsp salt
1/2 tsp pepper
1 tsp paprika
1 tsp dried parsley
1/2 onion (diced)
1 Tbsp minced garlic
1 cup jasmine rice
1.5 cups chicken broth
-In a small bowl or jar, combine salt, pepper, paprika, and parsley.
-Remove chicken thighs from packaging. Pat them dry with paper towels. Place into a bowl or ziplock bag.
-Add olive oil and toss to coat.
-Add seasoning blend to bowl/bag and toss until chicken is coated.
-In a large skillet, heat olive oil over medium heat and swirl to coat pan.
-Place thighs into skillet and cook for 5 minutes. Flip and cook for an additional 5 minutes.
-Remove the chicken onto a plate.
-Add the diced onion and sauté for about 2 minutes.
-Add the minced garlic and sauté for about 1 minute.
-Pour in the rice and chicken broth and stir well, making sure to scrape any browned bits on the bottom of the pan.
-Turn heat up to medium-high and bring the broth to a boil.
-Add the chicken back into the pot.
-Reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, or until the rice is fully cooked.
-Remove from heat and allow the rice to rest for 5 minutes.
-Enjoy!
#shorts #newborn #christianmom #youngmom #budgetfriendly #budgetmeals #budgetmealideas #sahm #teacherwife #christian #christianmotherhood #motherhood #momlife #stayathomemomdayinthelife #stayathomemom #motherhoodjourney #familylife #toddlermom #momof2 #housewife #deinfluencing #jesuslovesyou
source
0 Comments