Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 6 Servings
Chicken and rice in one serving, it doesn’t get any better than that! This spectacular recipe is so easy and simple. Just follow these easy steps for they will guide you to perfection. Enjoy!
Ingredients:
1-½ c long-grain white rice
4 large cloves of garlic, minced
1 yellow onion, diced
1 tsp dried thyme or any other dried herbs of your choice
1 tsp paprika
½ tsp garlic powder
salt and fresh ground pepper, to taste
½ tsp dried oregano
1-½ c low-sodium, fat-free chicken broth
6 skinless, bone-in chicken thighs
4 tbsp butter
chopped fresh parsley, for garnish
½ tsp dried Italian Seasoning
1-½ c hot water
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Sprinkle garlic powder, paprika, salt, pepper, and dried thyme all over the chicken thighs. Toss until well coated.
Place a large oven-safe skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the garlic and onion slices, then sauté for a few minutes until aromatic and translucent.
Add the rice into the skillet, then stir until well incorporated.
Add the chicken pieces on top of the rice and arrange them in a single layer.
Pour in water and broth, then sprinkle oregano and Italian seasoning. Bring the mixture to a boil. Add more salt and pepper if needed.
Cover the skillet with the lid, then transfer it inside the preheated oven and bake for about 30 minutes.
Remove the lid and bake for 20 more minutes or until done.
Remove from the oven and cool at room temperature.
Remove the chicken, and then use a fork to fluff the rice.
Sprinkle freshly chopped parsley on top.
Serve chicken over rice. Enjoy!
Nutrition Facts:
Calories 370 | Calories from Fat 108 | Fat 12g18% | Saturated Fat 5g25% | Cholesterol 116mg39% | Sodium 395mg16% | Potassium 354mg10% | Carbohydrates 39g13% | Fiber 1g4% Sugar 0g0% | Protein 23g46% | Vitamin A 420IU8% | Vitamin C 1.6mg2% | Calcium 39mg4% | Iron 1.7mg9%