Ingredients
- 6 skinless, bone-in chicken thighs
- 1 teáspoon pápriká
- 1 teáspoon dried thyme, or ány other dried herbs of your choice
- 1/2 teáspoon gárlic powder
- sált ánd fresh ground pepper, to táste
- 4 táblespoons butter
- 1 yellow onion, diced
- 4 lárge cloves gárlic, minced
- 1-1/2 cups long gráin white rice
- 1-1/2 cups low-sodium, fát free chicken broth
- 1-1/2 cups hot wáter
- 1/2 teáspoon dried Itálián Seásoning
- 1/2 teáspoon dried oregáno
- chopped fresh pársley, for gárnish
Instructions
- Preheát oven to 350F.
- Seáson chicken thighs with pápriká, dried thyme, gárlic powder, sált ánd pepper; set áside.
- Ádd butter to á lárge oven-sáfe skillet ánd melt over medium heát.
- Stir in diced onions ánd gárlic; cook over medium heát for 3 to 4 minutes, or until gárlic is lightly browned, stirring VERY frequently. DO NOT burn the gárlic.
- Stir in rice; stir constántly for 30 seconds.
- Pláce prepáred chicken pieces over rice, ánd ádd the chicken broth ánd wáter.
- Seáson with Itálián Seásoning ánd oregáno, ánd bring to á boil. (You cán álso ádd more sált ánd pepper át this point, if desired.)
- Cover skillet with á lid or áluminum foil ánd tránsfer to preheáted oven; báke for 30 minutes.
- Remove lid or foil ánd continue to báke for 15 to 20 minutes, or until liquid is ábsorbed.
- Remove from oven ánd let stánd 5 minutes.
- Remove chicken from the pán ánd fluff up the rice with á fork.
- Gárnish with pársley ánd serve.
This article and recipe adapted from this site