RECIPE FROM THE CHEF
Garlic Butter Chicken Thighs and Rice
Prep Time 10 mins Cook Time 45 mins
Resting Time 5 mins Total Time 55 mins
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 :
1 . Preheat oven to 350F .
2 . Season chicken thighs with paprika , dried thyme , garlic powder , salt and pepper ; set aside .
3 . Add butter to a large oven-safe skillet and melt over medium heat .
4 . 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 . 5 . Stir in rice ; stir constantly for 30 seconds . 6 . Place prepared chicken pieces over rice and add the chicken broth and water .
7 . Season with Italian Seasoning and
oregano and bring to a boil . ( You can also add more salt and pepper at this point , if desired .)
8 . Cover skillet with a lid or aluminum foil and transfer to preheated oven ; bake for 30 minutes .
9 . Remove lid or foil and continue to bake for 15 to 20 minutes , or until liquid is absorbed .
10 . Remove from oven and let stand 5 minutes .
11 . Remove chicken from the pan and fluff up the rice with a fork .
12 . Garnish with parsley and serve .
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