#Simple_Food_Recipes
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Servings: 6 Serves
Calories: 370 kcal
Author: Katerina | Diethood
Ingredients
6 skinless, bone-in chicken thighs
1 teaspoon paprika
1 teaspoon dried thyme, or any other dried herbs of your choice
1/2 teaspoon garlic powder
salt and fresh ground pepper, to taste
4 tablespoons butter
1 yellow onion, diced
4 large cloves garlic, minced
1-1/2 cups long grain white rice
1-1/2 cups low-sodium, fat free chicken broth
1-1/2 cups hot water
1/2 teaspoon dried Italian Seasoning
1/2 teaspoon dried oregano
chopped fresh parsley, for garnish
Instructions
Preheat oven to 350F.
Season chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.
Add butter to a large oven-safe skillet and melt over medium heat.
Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring VERY frequently. DO NOT burn the garlic.
Stir in rice; stir constantly for 30 seconds.
Place prepared chicken pieces over rice, and add the chicken broth and water.
Season with Italian Seasoning and oregano, and bring to a boil. (You can also add more salt and pepper at this point, if desired.)
Cover skillet with a lid or aluminum foil and transfer to preheated oven; bake for 30 minutes.
Remove lid or foil and continue to bake for 15 to 20 minutes, or until liquid is absorbed.
Remove from oven and let stand 5 minutes.
Remove chicken from the pan and fluff up the rice with a fork.
Garnish with parsley and serve.
Recipe Notes
Use bone-in skinless chicken thighs; with skin-on, the dish turns out very greasy. We also want to use bone-in thighs because they will cook in the same time as the rice.
White Long Grain Rice, Basmati and Jasmine Rice all work well with this recipe.
If you’d like to use brown rice, leave it in the oven, covered, for 45 minutes, then bake uncovered for about 15 minutes, or until rice is cooked.
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