Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins| Yield: 6 Servings
In less than an hour, you will surely enjoy this awesome meal! A big thanks to my dear friend, Amanda, for recommending this recipe to me. I am so glad that I gave it a try because I never would have tasted perfection. Oh, man, you are so in for a treat! Have a beautiful day, friends. Enjoy!
Ingredients:
1 tsp dried thyme or any other dried herbs of your choice
1 tsp paprika
6 skinless, bone-in chicken thighs
4 tbsp butter
1/2 tsp garlic powder
4 large cloves garlic, minced
1 yellow onion, diced
salt and fresh ground pepper, to taste
1-1/2 c low-sodium, fat-free chicken broth
1-1/2 c long-grain white rice
1/2 tsp dried Italian Seasoning
1/2 tsp dried oregano
1-1/2 c hot water
chopped fresh parsley, for garnish
Directions:
1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
2. Rub paprika, garlic powder, dried thyme, salt, and pepper all over the chicken thighs.
3. Place a large oven-safe skillet on the stove and turn the heat to medium.
4. Add butter and allow it to melt.
5. Add the garlic and onion slices, then sauté until aromatic and translucent.
6. Add the rice and stir until well mixed.
7. Arrange the chicken pieces on top of the rice.
8. Pour in water and broth. Sprinkle oregano and Italian seasoning, then allow the mixture to boil. Add more salt and pepper if needed.
9. Cover and transfer the skillet inside the preheated oven and bake for about 30 minutes.
10. Remove the cover and bake for another 20 minutes or until done.
11. Remove from the oven and allow it to cool for a few minutes at room temperature.
12. Remove the chicken and use a fork to fluff the rice.
13. Sprinkle freshly chopped parsley on top.
14. Serve and 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%
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