• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

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